Chocolate Chipotle Ribs, Southern Fried Buttermilk Chicken and Collard Greens with Bacon

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Chocolate Chipotle Ribs, Southern Fried Buttermilk Chicken and Collard Greens with Bacon

Chocolate Chipotle Ribs, Southern Fried Buttermilk Chicken and Collard Greens with Bacon Recipe by Raymond Selzer
Cook Time3 hours 30 minutes
Total Time3 hours 30 minutes
Course: Main Course
Cuisine: American
Servings: 6 serving

Ingredients

For Ribs

  • 5 tbsps brown sugar
  • 2 tbsps chili powder
  • 4 - 6 chicken thighs bone in , skin on
  • 2 tbsps salt
  • 1 tbsp pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 5 - 8 lbs pork back ribs
  • 1 onion finely chopped
  • 2 chipotle peppers adobo sauce in finely chopped
  • olive oil
  • 1/2 cup beef broth
  • 1/2 cup ketchup
  • 2 tbsps lime juice
  • 1 tbsp worcestershire sauce
  • 1 oz unsweetened chocolate finely chopped

For Chicken

  • 2 cups buttermilk
  • 1 tbsp dijon mustard
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp cayenne pepper
  • 4 - 6 chicken thighs bone in , skin on
  • 2 cups flour
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • vegetable oil for frying

For Collard Greens

  • 3 2 inchs bacon slices cut into pieces
  • 1 onion large chopped
  • 2 tbsps chopped garlic
  • 1 tsp salt
  • 3 cups beef broth
  • 1 tsp red pepper flakes
  • 1 lb collard greens cut into 2 inch pieces

Instructions

  • Preheat your oven to 300F
  • In a medium mixing bowl whisk together buttermilk, mustard, 1 tsp salt, 1 tsp pepper. Put chicken in a ziplock bag then pour in buttermilk mixture. Press the air out of the bag, seal it and refridgerate at least 3 hours.
  • In a medium mixing bowl mix together 4 tbsp brown sugar, 2 tbsp chili powder, 2 tbsp cocoa powder, 2 tbsp salt, 1 tsp pepper, 1 tsp garlic powder, 1 tsp onion powder. Rub the mixture all over ribs, making sure to press it into the meat well.
  • Cover ribs loosely with tinfoil and cook at 300F for 2 hours 30 minutes, remove from oven and brush on sauce, then cook another 15 minutes and brush on more sauce and cook another 15 minutes. Brush on more sauce and allow to rest, covered.
  • To make the rib sauce saute the 1 chopped onion and the chipotle peppers until onions are soft and pepper is extremely fragrant. Add 1/2 cup beef broth, 1/2 cup ketchup, 2 tbsp lime juice, 1 tbsp brown sugar, 1 tbsp worcestershire sauce. Mix well and allow to simmer 5 minutes or so til it thickens a little. Remove from heat and stir in chocolate.
  • Deep fry the chicken at 350F for 10 minutes. Time it appropriately based on how many batches you need to do so the chicken has been cooling 5 minutes or so when the ribs come out of the oven
  • To make Collard greens fry bacon pieces in a large pan for 2 minutes. Add 1 chopped onion and continue to saute til onion begins to soften. Add garlic and saute til fragrant, add collard greens and fry til they begin to wilt. Pour in 3 cups of beef broth and simmer 45 minutes or until greens are tender. Drain any excess liquid before serving.