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Ale-Sauced Pork Ribs and Vegetables

For a hearty, slow cooker dinner, try this recipe that includes baby carrots, dark ale, gold potatoes, and pork ribs.

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  • Makes: 4 servings
  • Prep: 25 mins
  • Cook: 8 hrs to 9 hrs (low) or 4 to 4-1/2 hours (high)

Ale-Sauced Pork Ribs and Vegetables

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.

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

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