MAIN DISH

ALE-SAUCED PORK RIBS AND VEGETABLES

This hearty slow-cooker dinner is from the October issue of Better Homes & Gardens magazine. Marinating the ribs, even for a few hours, enhances their flavor.

• 2 ½ to 3 pounds bone-in country-style pork ribs

• 1 (12-ounce) bottle dark ale, stout or nonalcoholic beer

•  3 garlic cloves, minced

• 1 tablespoon finely shredded lemon zest

• 1 tablespoon dried rosemary, crushed

•  ¼ teaspoon salt

•  ¼ teaspoon freshly ground pepper

• 8 small potatoes ( ½ pound total)

• 12 ounces peeled fresh baby carrots

• 2 tablespoons cornstarch

Place pork in a large self-sealing plastic bag. Add ale, garlic, lemon zest, rosemary, salt and pepper. Seal, turn to coat and refrigerate 4 hours to overnight, turning occasionally.

Place potatoes and carrots in bottom of 5- to 6-quart slow cooker. Add ribs and ale mixture. Cover and cook on low 8 to 9 hours or high 4 to 4 ½ hours.

Remove pork and vegetables; cover to keep warm. Strain cooking juices into a 2-cup measure, adding water if necessary to make 2 cups. Mix cornstarch with ¼ cup cold water in a sauce pan. Whisk in strained juices, heating and stirring over medium heat until thick and bubbly, about 2 minutes. Serve with pork and vegetables. Makes 4 to 6 servings.

Source: McClatchy News Service.

Per serving: 497 calories, 23 g fat (8 g saturated), 143 mg cholesterol, 342 mg sodium, 25 g carbohydrates, 4 g fiber, 40 g protein.

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