Ale-Sauced Pork Ribs and Vegetables
pounds bone-in pork country-style ribs
12 ounce bottle dark ale or stout or nonalcoholic beer
cloves garlic, minced
tablespoon finely shredded lemon peel
tablespoon dried rosemary, crushed
teaspoon freshly ground pepper
small gold or red potatoes (8 oz. total)
ounces peeled fresh baby carrots
cup cold water
Fresh Rosemary sprigs (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.
Nutrition Facts(Ale-Sauced Pork Ribs and Vegetables)
- Per serving:
- 497 kcal cal.,
- 23 g fat
- (8 g sat. fat,
- 3 g polyunsaturated fat,
- 10 g monounsatured fat),
- 143 mg chol.,
- 342 mg sodium,
- 25 g carb.,
- 4 g fiber,
- 5 g sugar,
- 40 g pro.
- Percent Daily Values are based on a 2,000 calorie diet