Monday, December 14, 2009

Drunken Ribs

2-1/2 to 3 lb. pork or beef ribs
1 12-oz. beer

3 cloves garlic, minced

1 Tbsp. dried rosemary, crushed

8 small gold or red potatoes (8 oz. total)

12 oz. peeled fresh baby carrots

1/4 cup cold water

2 Tbsp. cornstarch

2 Fresh Rosemary sprigs

1. Place ribs in a large zip top bag. Add beer, garlic, and rosemary. 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. Add ribs on top of carrots and potatoes. Pour ale mixture over everything. Cover and cook on low-heat setting 8 to 9 hours or on high-heat setting 4 to 4-1/2 hours.

3. Remove ribs and vegetables from cooker. Cover to keep warm. 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 juices. Cook and stir until thickened and bubbly. Serve over the meat and veggies

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