Beer Marinated Pork

I had some Yuengling that I needed to do something with, so I marinated pork.  This is a complete meal, done in a slow cooker.  The pork just falls apart when it is done.

  3 To 3.5 Lb Boneless Pork Ribs                            1/4 Tsp freshly ground pepper

  12 Oz Beer, (I Used Yuengling)                            8 Ounce Red Potatoes, cut into 1-inch pieces

  3 Clove garlic, minced                                           12 Oz baby carrots               

  1 Tbl lemon juice                                                  For Gravy:                  

  1 Tbl dried rosemary, crushed                                1/4 Cup cold water

  1/4 Tsp salt                                                           2 Tbl flour

Mix beer, garlic, lemon juice, rosemary, salt and pepper in a large zip top bag.  Add ribs and seal bag. Turn to coat. Refrigerate 4 hours or overnight, turning bag occasionally.

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 9 hours or on high-heat setting 4-1/2 hours.  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 and vegetables.