Clam chowder with beer-braised pork ribs

Ingredients:

• 2 sections of young pig ribs, total weight 900 g.
• Coarse salt and freshly ground pepper
• 2 tbsp. l. olive oil
• 2 stalks celery, chopped
• 2 carrots, chopped
• 1 small onion, chopped
• 4 cloves of garlic (2 chopped, 2 crushed into a pulp)
• 1 tbsp tomato paste
• 1 bottle (330 ml) of amber beer
• 1 bay leaf
• 2 cups lightly salted chicken broth
• 450 g small new potatoes
• 1 medium tomato, chopped
• 48 small clams, scraped and rinsed under water
• 1 cup chopped fresh parsley
• Juice of 1/2 lemon, plus wedges for serving

Preparation:

1. Preheat oven to 325°F (160°C). Place the ribs, bone-side up, on a cutting board. Insert a knife between the bones and the membrane, then separate the membrane from the ribs. Cut each section of ribs in half; sprinkle evenly with 1 teaspoon of salt and 1/2 teaspoon of pepper. Heat the olive oil in a large heavy-bottomed saucepan over medium-high heat. Place the ribs in the pan, bone-side up, and cook until browned, about 5 minutes. Transfer the ribs to a platter and leave the pan on the stovetop.
2. Reduce heat to medium, add celery, carrots, and onion and cook, stirring, for 5 minutes. Stir in minced garlic and tomato paste; cook for 2 minutes. Add beer and bay leaf, increase heat and bring to a simmer. Cook until the liquid has reduced by half, about 5 minutes. Return the ribs to the pot, pour in the chicken broth, and bring to a simmer. Cut a circle of parchment paper the size of the pot, then place it in the pot on top of the ribs and cover. Place the pot in the oven and simmer for 1 hour, then remove the lid and parchment. Continue simmering until the ribs are tender, 45 to 60 minutes.
3. Meanwhile, place the potatoes in a saucepan and cover with water by 2.5 cm. Bring to a boil and cook until softened, 15 minutes, drain.
4. Remove the ribs from the pot; cool slightly, then cut into pieces. Strain the liquid from the pot, discarding the vegetables; discard excess fat. Return the liquid to the pot.
5. Add the remaining garlic and tomato to the pan and bring to a simmer. Add the clams, cover, and cook until the shells begin to open, 5 minutes. Add the potatoes and pork ribs, cover, and continue cooking until all the clams have opened, another 10 to 15 minutes (discard any unopened clams). Stir in the parsley and lemon juice. Serve the soup with lemon wedges.