W H A T ’S CO O K IN G
ALE-SAUCED PORK RIBS
AND VEGETABLES
PREP: 25 MIN. COOK: 8 HR. ON LOW;
4HR.ON HIGH
2 V2
to 3 lb. bone-in pork country-style ribs
i
12-oz. bottle dark ale or stout or
nonalcoholic beer
3
cloves garlic, minced
i
Tbsp. finely shredded lemon peel
1
Tbsp. dried rosemary,crushed
Ya
tsp. salt
Ya
tsp. freshly ground pepper
8
small gold or red potatoes
(8 oz. total)
12
oz. peeled fresh baby carrots
Ya
cup cold water
2
Tbsp. cornstarch
Radishes (optional)
Fresh rosemary sprigs (optional)
Shredded lemon peel (optional)
l. 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
V
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 4TO 6 SERVINGS.
EACH SERVING
4 9 7 cal, 2 3 g f a t ( 8 g sa t. fa t) ,
143 m g c h o l, 3 4 2 m g so d iu m , 2 5 g c a r b o , 4 g
fib er, 4 0 g p r o . D a ily V alues: 235% v it.A ,
28% vit. C, 10% ca lciu m , 18% iron.
TECHN1Q.UE3:MARLNATE
Marinatingfood
before slow cooking
allows seasonings to
bothenhancethe
meat and flavor the
cooking broth. Even
if you only have an
hourortwotolet
the marinade work,
it’s still worthwhile.
