Beer-Braised Ribs With Clams

Ingredients

• 2 racks baby back pork ribs (about 2 pounds total)
• Kosher salt and freshly ground pepper
• 2 tablespoons extra-virgin olive oil
• 2 stalks celery, chopped
• 2 carrots, chopped
• 1 small onion, chopped
• 4 cloves garlic (2 chopped, 2 smashed)
• + 25 more ingredients
• • 1 tablespoon tomato paste
  • 1 12-ounce bottle amber beer
  • 1 bay leaf
  • 2 cups low-sodium chicken broth
  • 1 pound baby new potatoes
  • 1 medium tomato, chopped
  • 4 dozen littleneck clams, scrubbed
  • 1 cup chopped fresh parsley
  • Juice of ½ lemon, plus wedges for serving
  • 2 racks baby back pork ribs (about 2 pounds total)
  • Kosher salt and freshly ground pepper
  • 2 tablespoons extra-virgin olive oil
  • 2 stalks celery, chopped
  • 2 carrots, chopped
  • 1 small onion, chopped
  • 4 cloves garlic (2 chopped, 2 smashed)
  • 1 tablespoon tomato paste
  • 1 12-ounce bottle amber beer
  • 1 bay leaf
  • 2 cups low-sodium chicken broth
  • 1 pound baby new potatoes
  • 1 medium tomato, chopped
  • 4 dozen littleneck clams, scrubbed
  • 1 cup chopped fresh parsley
  • Juice of ½ lemon, plus wedges for serving

1. Preheat the oven to 325 degrees F. Put the rib racks on a work surface bone-side up. Slip a knife between the bone and membrane, then pull off the membrane. Cut each rack of ribs in half; season evenly with 1 teaspoon salt and 1/2 teaspoon pepper. Heat the olive oil in a large Dutch oven or po...

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