Feb. 4th, 2013

nverland: (Monthly-February)
[personal profile] nverland

Ale Sauced Pork Ribs and Vegetables

2 1/2 – 3 pounds bone-in pork country-style ribs
1 12 ounce bottle dark ale or stout or nonalcoholic beer
3 cloves garlic, minced
1 tablespoon finely shredded lemon peel
1 tablespoon dried rosemary, crushed
¼ teaspoon salt
¼ teaspoon freshly ground pepper
8 small gold or red potatoes (8 oz. total)
12 ounces peeled fresh baby carrots
¼ cup cold water
2 tablespoons cornstarch
Radishes (optional)
Fresh Rosemary sprigs (optional)
Shredded lemon peel (optional)

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
Servings Per Recipe 4, cal. (kcal) 497, Fat, total (g) 23, chol. (mg) 143, sat. fat (g) 8, Monosaturated fat (g) 10, carb. (g) 25, Polyunsaturated fat (g) 3, fiber (g) 4, sugar (g) 5, pro. (g) 40, vit. A (I) 11419, vit. C (mg) 17, Thiamin (mg) 1, Riboflavin (mg) 1, Niacin (mg) 7, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 40, Cobalamin (Vit. B12) (µg) 2, sodium (mg) 342, Potassium (mg) 1098, calcium (mg) 101, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet


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