Slow Cooker Pork Ribs and Vegetables

 

Ingredients:

3 Lb. Bone-In Pork Country-Style Ribs 12-Oz. Bottle Dark Ale, 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 12 Ounces Peeled Fresh Baby Carrots 2 Medium Onions. Sliced 1/4 Cup Cold Water 2 Tbsp Cornstarch 1/2 Tsp Rosemary (Optional)

Directions:

 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.

Place potatoes, carrots, and onions in bottom of 5- to 6-quart slow cooker. Add pork ribs. 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.

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 juices. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Serve sauce with meat, and vegetables. Garnish with rosemary.

 

Yields

Makes 4 to 6 servings.