Barbeque Ribs with Greens
From Wendy Johansen Riedle
This recipe is great if you have greens that are wilted and you don’t want to eat them raw. I’m not exactly sure of the measurements because I usually cook to taste.

• 2 quarts of water in a large pot
• ½ cup of apple cider vinegar
• 1 large onion
• 4 tablespoons of salt
• 2 tablespoons of pepper

Greens:

• 2 large bunches of Greens
  (Spinach, Swiss Card, Collard Greens, or
    any salad greens that are beyond eating raw.)

Boil the ribs in the brine until the meat recedes from the bone by a quarter on an inch.
Pull the ribs out saving the brine.
At this time you can add other meat to the brine like chicken if you are barbequing more that one type of meat.
Skim the fat from the brine.
Add the greens until the pot is over flowing.
Cook the greens down a bit and add the rest.
Cook for at least an hour on medium to low temp.

Grill the ribs lightly with barbeque sauce.