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- 2 1/2 - 3 pounds bone-in pork country-style ribs
- 1 12 ounce bottle dark ale or stout or nonalcoholic beer
- 3 cloves garlic, minced
- 1 tablespoon finely shredded lemon peel
- 1 tablespoon dried rosemary, crushed
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 8 small gold or red potatoes (8 oz. total)
- 12 ounces peeled fresh baby carrots
- 1/4 cup cold water
- 2 tablespoons cornstarch
- Radishes (optional)
- Fresh Rosemary sprigs (optional)
- 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,
- cal. (kcal) 497,
- Fat, total (g) 23,
- chol. (mg) 143,
- sat. fat (g) 8,
- carb. (g) 25,
- Monosaturated fat (g) 10,
- Polyunsaturated fat (g) 3,
- fiber (g) 4,
- sugar (g) 5,
- pro. (g) 40,
- vit. A (IU) 11419,
- vit. 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 (mg) 101,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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