Ale-Sauced Pork Ribs & Vegetables



Prep: 25 minutesCook: 8 hours low, 4 hours high

 

Ingredients

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

Directions

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