Ale-Sauced Pork Ribs and Vegetables

  1. Place pork in a large self-sealing plastic bag set in a shallow dish.
  2. Add ale, garlic, lemon peel, dried rosemary, salt and pepper.
  3. Seal bag.
  4. Turn to coat.
  5. Refrigerate 4 hours or overnight, turning bag occasionally.
  6. Place potatoes and carrots in bottom of 5- to 6-quart slow cooker.
  7. Transfer pork ribs to bed of carrots and potatoes.
  8. Pour ale mixture over all.
  9. Cover and cook on low-heat setting 8 to 9 hours or on high-heat setting 4 to 4-1/2 hours.
  10. Remove pork and vegetables from cooker.
  11. Cover; keep warm.
  12. Pour cooking juices through fine mesh sieve set over a heat-proof bowl to strain.
  13. Measure 2 cups of cooking juices, adding water to make 2 cups, if necessary.
  14. Stir together water and cornstarch in medium saucepan.
  15. Add 2 cups strained juices.
  16. Cook and stir until thickened and bubbly.
  17. Cook and stir 2 minutes more.
  18. Serve sauce with meat, vegetables, and radishes.
  19. Garnish with fresh rosemary and lemon peel.
  20. Makes 4 to 6 servings.

ribs, nonalcoholic, garlic, lemon peel, rosemary, salt, ground pepper, gold potatoes, fresh baby carrots, cold water, cornstarch, rosemary, lemon peel

Taken from www.food.com/recipe/ale-sauced-pork-ribs-and-vegetables-446650 (may not work)

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