• 18 Ratings

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

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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

497 calories; 23 g total fat; 8 g saturated fat; 3 g polyunsaturated fat; 10 g monounsaturated fat; 143 mg cholesterol; 342 mg sodium. 1098 mg potassium; 25 g carbohydrates; 4 g fiber; 5 g sugar; 40 g protein; 11419 IU vitamin a; 17 mg vitamin c; 1 mg thiamin; 1 mg riboflavin; 7 mg niacin equivalents; 1 mg vitamin b6; 40 mcg folate; 2 mcg vitamin b12; 101 mg calcium; 3 mg iron;

Reviews

18 Ratings
  • 5 star values: 3
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 6
  • 1 star values: 4
Rating: 1.0 stars
12/04/2019
Prepared as per recipe and unfortunately, found that I was unable to eat it. The ale gave the meat and vegetables a sour, bitter, almost rancid flavor that I could not get past. As badly as I hate to waste food, this went down the garbage disposal. Thankfully, I only made a half recipe rather than a full one. I cannot recommend this dish.