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)

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)