Ingredients

• 2-1/2  to 3 lb. bone-in pork country-style ribs
• 1  12-oz. bottle dark ale or stout or nonalcoholic beer
• 3  cloves garlic, minced
• 1  Tbsp. finely shredded lemon peel
• 1  Tbsp. dried rosemary, crushed
• 1/4  tsp. salt
• 1/4  tsp. freshly ground pepper
• 8  small gold or red potatoes (8 oz. total)
• 12  oz. peeled fresh baby carrots
• 1/4  cup cold water
• 2  Tbsp. cornstarch
•   Radishes (optional)
•   Fresh Rosemary sprigs (optional)
•   Shredded lemon peel (optional)

Directions

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.