Amanda is a co-founder of Food52.
There are 2 ways. You can either braise them (cover with stock, peeled tomatoes, a little wine, and aromatics, and simmer until the meat falls off the bone) and make a ragu, like you would with pork spareribs. Or grill them with thyme and garlic. Serve with lemon wedges.
Please enter a valid email address.
Well played. You deserve a cookie.
Just for the weekend, for making this our biggest month ever
Free Shipping Weekend
Who Will Win Our Bake Off?
A Genius No-Cook French Tomato Sauce Recipe
How—and Why—Did Fruitcake Become a Slur?
French Food, Unbuttoned
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)