Beer-Braised Ribs With Clams

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This recipe is great. While I would normally BBQ my ribs outdoors, this indoor recipe was so savory and the meat just melted off the rib. I used a darker Ale for richer and deeper flavor during braising. I braised extra ribs for later snacking, but this left a smaller amount of liquid for the recipe. Added additional stock after removing ribs for dissection and left veggies from braising portion of recipe ( liked the texture and flavor. We all loved this hearty recipe and have already been asked to make it again. All you will need is a spoon!

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We really enjoyed this recipe tonight. I really wish we had some crusty bread on hand to soak up the broth (we used spoons instead!. I used 2/1 ratio of stock/water because it's what I had on hand. The beer gave the ribs such wonderful flavor. They only had white potatoes at my local fish stand (so I cubed them and cooked them per directions - I wish I had boiled them a little longer in the broth!. Hint of tomato - not overpowering. It was really a great version of a surf and turf stew. I braised extra ribs (so I exactly doubled the braising ingredients to have on hand during the week w/ some bbq sauce finished on the grill (if they can keep it together - they're so tender!. This one's a keeper!!