Beer-Braised Ribs With Clams

Name: Beer-Braised Ribs With Clams
Prep time: 2 h 40 min
Cook time: 2 h 40 min
Total time: 2 h 40 min
Yield: 6
Cuisine: Global
Ingredients: 2 racks baby back pork ribs (about 2 pounds total); 454 grams baby new potatoes; 1 bay leaf; 340 grams amber beer; 2 carrots, chopped; 2 stalks celery, chopped; 237 milliliters chopped fresh parsley; 4 cloves garlic (2 chopped, 2 smashed); 1 Juice lemon, plus wedges for serving; 6 servings Kosher salt and freshly ground pepper; 48 littleneck clams, scrubbed; 473 milliliters low-sodium chicken broth; 2 Tbsps extra-virgin olive oil; 1 small onion, chopped; 1 medium tomato, chopped; 1 Tbsp tomato paste

Beer-Braised Ribs With Clams might be just the main course you are searching for. Watching your figure? This gluten free and dairy free recipe has 602 calories, 43g of protein, and 36g of fat per serving. This recipe serves 6. This recipe from Foodnetwork requires onion, olive oil, celery, and chicken broth. Not From preparation to the plate, this recipe takes about 2 hours and 40 minutes. If you like this recipe, take a look at these similar recipes: Beer-braised short ribs, Honey-Beer Braised Ribs, and Beer-Braised Short Ribs.

Instructions

Preheat the oven to 325 degrees F.

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Oven

Put the rib racks on a work surface bone-side up. Slip a knife between the bone and membrane, then pull off the membrane.

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Bone

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Knife

Cut each rack of ribs in half; season evenly with 1 teaspoon salt and 1/2 teaspoon pepper.

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Pepper

Ribs

Salt

Heat the olive oil in a large Dutch oven or pot over medium-high heat.

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Olive Oil

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Dutch Oven

Add the ribs, bone-side up, and sear until brown, about 5 minutes.

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Bone

Ribs

Remove and set aside.

Lower the heat to medium, add the celery, carrots and onion and cook, stirring, 5 minutes. Stir in the chopped garlic and tomato paste; cook 2 minutes.

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Tomato Paste

Carrot

Celery

Garlic

Onion

Add the beer and bay leaf, bring to a simmer and cook until reduced by half, about 5 minutes. Return the ribs to the pot, add the chicken broth and bring to a simmer. Trim a piece of parchment paper to fit the pot, then place directly on top of the ribs and cover with a lid.

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Chicken Broth

Bay Leaves

Beer

Ribs

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Baking Paper

Pot

Transfer to the oven and braise 1 hour, then remove the lid and parchment. Continue braising until the ribs are tender, 45 minutes to 1 hour more.

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Ribs

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Oven

Meanwhile, put the potatoes in a saucepan and cover with water by 1 inch. Bring to a boil and cook until tender, 15 minutes; drain.

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Potato

Water

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Sauce Pan

Remove the rib racks from the pot; let cool slightly, then cut into the ribs. Strain the cooking liquid, discarding the solids; skim off some fat. Return the liquid to the pot.

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Ribs

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Pot

Add the smashed garlic and tomato to the pot and bring to a simmer over medium-high heat.

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Garlic

Tomato

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Pot

Add the clams, cover and cook until some just open, 5 minutes.

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Clams

Add the potatoes and ribs, cover and cook until all the clams open, 10 to 15 more minutes (discard any unopened clams). Stir in the parsley and lemon juice.

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Lemon Juice