- Prep Time: 25 minutes
- Cook Time: 8 hours low, 4 hours high
- Servings: 4-6
- 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)
Directions1. 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.