Ale-Sauced Pork Ribs and Vegetables

I guess the cold, rainy weather is getting to me. This recipe from the Recipe Cove website sounds like just the thing to take off the chill.



2 1/2 - 3 lb. bone-in pork country-style ribs
1 12-oz. bottle dark ale or stout or nonalcoholic bear
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 (8 oz. total)
12 oz. peeled fresh baby carrots
1/4 cup cold water
2 Tbsp. cornstarch
radishes(optional)
fresh rosemary sprigs (optional)
shredded lemon peel (optional)

Instructions:

1. Place pork in a large self-sealing plastic bag set in a shallow dish.
2. Add ale, garlic, lemon peel, dried rosemary, salt and pepper.
3. Seal bag. Turn to coat. Refrigerate 4 hours or overnight, turning bag occasionally.
4. Place potatoes and carrots in bottom of 5- to 6-quart slow cooker.
5. Transfer pork ribs to bed of carrots and potatoes.
6. Pour ale mixture over all.
7. Cover and cook on low heat 8-9 hours or on high heat 4-4 1/2 hours.
8. Remove pork and vegetables from cooker. Cover and keep warm.
9. Pour cooking juices through fine mesh sieve set over a heat-proof bowl to strain.
10. Measure 2 cups of cooking juices, adding water to make 2 cups, if necesary.
11. Stir together wate rand cornstarch in medium saucepan.
12. Add 2 cups strained juices.
13. Cook and stir until thickened and bubbly. Cook adn stir 2 minutes more.
14. Serve sauce with meat, vegetables, and radishes.
15. Garnish with fresh rosemary and lemon peel.

www.recipecove.com