Recipe: Ale-Sauced Pork Ribs and Vegetables (crock pot)

ALE-SAUCED PORK RIBS AND VEGETABLES

2 1/2 to 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, plus more for optional garnish
1 tablespoon dried rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
8 small gold or red potatoes (8 ounces total)
12 ounces baby carrots
1/4 cup cold water
2 tablespoons cornstarch
Radishes (optional, for serving)
Fresh rosemary sprigs (optional, for garnish)

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.

WHEN READY TO COOK:
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. Measure 2 cups of cooking juices, adding water to make 2 cups, if necessary.

Stir together cold 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
Source: Better Homes and Gardens magazine, October 2008