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 tablespoon tomato paste
  • 1 12-ounce bottle amber beer
  • + 25 more ingredients
    • 1 small onion, chopped
    • 4 cloves garlic (2 chopped, 2 smashed)
    • 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...

View full recipe at SpringPad

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