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This is a hearty crock pot meal, perfect for a winter weeknight. Preparation time does not include overnight refrigeration. Recipe is from Better Homes and Gardens.
- 2 1⁄2-3 lbs bone-in pork country-style ribs
- 1 (12 ounce) bottle dark ale or 1 (12 ounce) bottle stout beer or 1 (12 ounce) bottle nonalcoholic beer
- 3 cloves garlic, minced
- 1 tablespoon finely shredded lemon peel
- 1 tablespoon dried rosemary, crushed
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon freshly ground pepper
- 8 small gold potatoes (8 oz. total) or 8 small red potatoes (8 oz. total)
- 12 ounces peeled fresh baby carrots
- 1⁄4 cup cold water
- 2 tablespoons cornstarch
- radish (optional)
- fresh rosemary sprig (optional)
- shredded lemon peel (optional)
- 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 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 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.