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- user reviews (15)
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2 1/2
- 3
pounds bone-in pork country-style ribs
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1
12 ounce bottle dark ale or stout or nonalcoholic beer
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3
cloves garlic, minced
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1
tablespoon finely shredded lemon peel
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1
tablespoon dried rosemary, crushed
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1/4
teaspoon salt
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1/4
teaspoon freshly ground pepper
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8
small gold or red potatoes (8 oz. total)
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12
ounces peeled fresh baby carrots
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1/4
cup cold water
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2
tablespoons cornstarch
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Radishes (optional)
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Fresh Rosemary sprigs (optional)
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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.
- Servings Per Recipe 4,
- Calories 497,
- Protein (gm) 40,
- Carbohydrate (gm) 25,
- Fat, total (gm) 23,
- Cholesterol (mg) 143,
- Saturated fat (gm) 8,
- Monosaturated fat (gm) 10,
- Polyunsaturated fat (gm) 3,
- Dietary Fiber, total (gm) 4,
- Sugar, total (gm) 5,
- Vitamin A (IU) 11419,
- Vitamin C (mg) 17,
- Thiamin (mg) 1,
- Riboflavin (mg) 1,
- Niacin (mg) 7,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 40,
- Cobalamin (Vit. B12) (µg) 2,
- Sodium (mg) 342,
- Potassium (mg) 1098,
- Calcium (DV %) 101,
- Iron (DV %) 3,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
I used a pale ale,Bass, increased the salt to 1 tsp and added sage to the marinade. I browned the ribs,deglazed the pan with 1/4 c marinade and 1/4 c chix stock. I seasoned the veggies with everything that I put in the marinade,added fresh fennel and cooked it on low! I swriled a little butter in sauce at the end. Came out great.
11/25/2011 10:47:36 AM Report AbuseThis recipe leaves much to be desired. The flavor of ale overpowered the entire dish, it was bland and the "sauce" ended up being nothing but liquid fat. In addition the meat was surprisingly dry. I didn't even eat the veggies. Would never make this again.
11/2/2011 11:50:15 PM Report AbuseThe whole idea of a roast is that you cook it "low and slow". That's what makes the meat tender, and gives flavor time to infuse into the meat...
11/3/2010 01:43:16 PM Report AbuseI don't know what everyone else is complaining about with this recipe. Mine was moist, especially with the extra gravy on top. The carrots turned out great! Rosemary was not overpowering. I would make this again!
11/2/2010 06:27:37 PM Report AbuseI always go to the recipe's print page and then just clip what I need and put it in a Notepad file. Very easy and uses lots less space than saving in other ways. Then you can print the Notepad file if you really need a hardcopy. Better to have a computer monitor near the kitchen and just read from the screen. No paper to misplace or waste.
10/4/2010 02:35:18 PM Report Abuse