Ale-Sauced Pork Ribs and Vegetables

Categories: Pork- Main Dish

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
• 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.

3. Cover and cook on low heat 8 to 9 hours, or on high heat 4 to 4 1/2 hours.

4. Remove pork and vegetables from copoker. 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 radished. Garnish with fresh rosemary and lemon peel.

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