Preheat oven to 375 degrees. Thoroughly rinse produce and pat dry. Peel and halve onion. Slice half the onion into thin strips (julienne) and grate the other half on the large holes of a grater. Stem greens and coarsely chop.

Line a baking sheet with enough foil to cover the ribs on the pan. Scrape sauce off ribs with a spoon and set aside in a small bowl. Place ribs on baking sheet and pour 3 Tbsp. water over them. Fold each side of the foil over ribs to make a closed package. Place ribs in oven for 30-35 minutes or until they have reached a minimum internal temperature of 165 degrees. Keeping ribs wrapped in foil traps the moisture, juice, and flavor inside.

While ribs are in oven, place a medium pan over medium heat. Add 1 Tbsp. olive oil into hot pan, then add sliced onions and a pinch of salt and pepper. Cook for 3-5 minutes until onions begin to get tender. Add 1/4 cup water, 1 Tbsp. apple cider vinegar, turn the heat to high, and bring to a boil. Add collard greens, reduce heat to medium, cover, and allow to simmer for about 15 minutes. Season with salt, pepper, and Tabasco sauce to taste (reserve some for garnish, if desired.) Set aside.

In a medium bowl, combine corn bread mix, flour, milk, eggs, and grated onion. Stir batter together and set aside. Adjust the seasoning of the BBQ sauce to taste by adding remaining apple cider vinegar, tabasco (to taste), and salt and pepper. Take ribs out of the oven and gently open the foil. Spoon some of the BBQ sauce on the ribs and spread evenly. Return ribs to oven and cook for another 10-15 minutes, until the sauce begins to brown.

Place a medium pot over medium heat, add oil so it reaches 1/2" up the side of the pan, and heat to 350 degrees. Test oil by dropping in a little piece of batter - it should sizzle and turn golden. Use two spoons to scoop ping-pong sized balls of hush puppy dough up and into oil, 4 at a time. Work in batches, letting oil reheat in between each batch. Let brown for 3 minutes (lift to check), then flip and brown other side for about 3 minutes. Remove puppies to a paper towel-lined plate. To keep warm, remove to the sheet pan containing the rib foil packet.

Place 2-3 hush puppies and collard greens on each plate. Save those extra hush puppies for leftovers! Cut the ribs in half and place half on each plate. Serve honey mustard as a dipping sauce for the hush puppies and serve any extra BBQ sauce on the side. If you have any Tabasco sauce left, it can be sprinkled on the hush puppies to give them a little kick.