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Sunday, January 23, 2011

Ale-Sauced Pork Ribs & Vegetables

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


  • 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)


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

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