sunday night dinner: november 6, 2011 — pumpkin ale ribs

my freezer space is limited.  you have no idea how much i day dream about one day having a deep freeze.  so to be able to add more things to the freezer something had to come up.  that items some pork ribs.  looking at what else i could use up i saw i had potatoes and carrots….perfect i’ll make my ale ribs.  now i tweaked the recipe just a little because i had no stout beer on hand but i still had some pumpkin.  taking a risk i used it.  the pumpkin could have made it fantastic or completely ruined it.  luckily it was the first.  deliciousness in my belly!





2 1/2 to 3 lb bone-in pork country-style ribs

1 12oz bottle of dark ale or stout

3 cloves of garlic, minced

1 Tbsp shredded lemon peel

1 Tbsp dried rosemary

1/4 tsp salt

1/4 tsp black pepper

8 small read potatoes

12 oz peeled baby carrots

1/4 cup water

Tbsp cornstarch


1.    marinate pork in the ale, garlic, lemon peel, rosemary, salt and pepper in a plastic bag for 4 hours to over night.

2. place potatoes and carrots in the bottom of a 5-6 quart slow cooker.  place ribs on top of potatoes and carrots, pour ale mixture on top.  cook on low for 8-9 hours or high for 4-4 1/2.

3.  remove meat and vegetables. if you like create a gravy with 2 cups of the ale mixture and the cornstarch.


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