Ale-Sauced Pork Ribs and Vegetables
- 2 12-3 lbs bone-in pork country-style ribs
- 1 (12 ounce) bottle dark ale or 1 (12 ounce) bottle stout beer or 1 (12 ounce) bottle nonalcoholic beer
- 3 cloves garlic, minced
- 1 tablespoon finely shredded lemon peel
- 1 tablespoon dried rosemary, crushed
- 14 teaspoon salt
- 14 teaspoon freshly ground pepper
- 8 small gold potatoes (8 oz. total) or 8 small red potatoes (8 oz. total)
- 12 ounces peeled fresh baby carrots
- 14 cup cold water
- 2 tablespoons cornstarch
- radish (optional)
- fresh rosemary sprig (optional)
- shredded lemon peel (optional)
- 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.
- 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.
- 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.
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)