Ale-Sauced Pork Ribs and Vegetables

By sandiB2010

For a hearty, slow cooker dinner, try this recipe that includes baby carrots, dark ale, gold potatoes, and pork ribs.

Ingredients

• 2 1/2 - 3 pounds bone-in pork country-style ribs
• 1 12 ounce bottle dark ale or stout or nonalcoholic beer
• 3 cloves garlic, minced
• 1 tablespoon finely shredded lemon peel
• 1 tablespoon dried rosemary, crushed
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 8 small gold or red potatoes (8 oz. total)
• 12 ounces peeled fresh baby carrots
• 1/4 cup cold water
• 2 tablespoons cornstarch
• Radishes (optional)
• Fresh Rosemary sprigs (optional)
• Shredded lemon peel (optional)

Preparation

Step 1

1. Place pork in a large self-sealing plastic bag set in a shallow dish. Add ale, garlic, lemon peel, dried rosemary, salt and pepper. Seal bag. Turn to coat. Refrigerate 4 hours or overnight, turning bag occasionally.

2. Place potatoes and carrots in bottom of 5- to 6-quart slow cooker. Transfer pork ribs to bed of carrots and potatoes. Pour ale mixture over all. Cover and cook on low-heat setting 8 to 9 hours or on high-heat setting 4 to 4-1/2 hours.

3. Remove pork and vegetables from cooker. Cover; keep warm. Pour cooking juices through fine mesh sieve set over a heat-proof bowl to strain. Measure 2 cups of cooking juices, adding water to make 2 cups, if necessary. Stir together water and cornstarch in medium saucepan. Add 2 cups strained juices. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Serve sauce with meat, vegetables, and radishes. Garnish with fresh rosemary and lemon peel.

Makes 4 to 6 servings.