Buy cookbooks at http://CookbooksPlus.com
Buy cookbooks at
http://CookbooksPlus.com
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to becky sims      

Recipe Categories:

    Ale-Sauced Pork Ribs w/ Veg


    Source of Recipe


    internet
    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.


 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |