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Ale-Sauced Pork Ribs and Vegetables
(Courtesy of Better Homes and Gardens web site - http://www.bhg.com/recipe/pork/ale-sauced-pork-ribs-and-vegetables/ )
Ingredients
- · 2-1/2 to 3 lb. bone-in pork country-style ribs
- · 1 12-oz. bottle dark ale or 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 (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)
Directions 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.
Nutrition Facts
- · Calories 497,
- · Total Fat (g) 23,
- · Saturated Fat (g) 8,
- · Monounsaturated Fat (g) 10,
- · Polyunsaturated Fat (g) 3,
- · Cholesterol (mg) 143,
- · Sodium (mg) 342,
- · Carbohydrate (g) 25,
- · Total Sugar (g) 5,
- · Fiber (g) 4,
- · Protein (g) 40,
- · Vitamin C (DV%) 28,
- · Calcium (DV%) 10,
- · Iron (DV%) 18,
- · Percent Daily Values are based on a 2,000 calorie diet
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