Braised Pork and Apples

HSN5C_RiceCooker08 6/23/08 10:24 AM Page 23

This is one of my very favorite recipes. Pork and apples just go together well and taste good year-round to our family.

2 - 3 servings

INGREDIENTS

11/2 pounds pork Boston butt

1granny smith apple, sliced

1tablespoon chicken bouillon powder* 6 fresh sage leaves

1medium spanish onion, sliced

4 cloves garlic

1/4 cup brown sugar 1 cup apple juice

1 tablespoon apple cider vinegar

2 tablespoons unsalted butter kosher salt and fresh pepper, to taste

METHOD

1Combine all ingredients into the Rice Cooker Pot.

2Close lid and press COOK for 2 hours or until meat is fall-apart tender. If meat is not tender after 2 hours, add a bit more apple juice and press COOK again.

3Remove meat and taste liquid, adjusting seasoning if necessary. Skim off excess fat and serve. (It tastes even better the next day.)

*We recommend Maggi brand.

Recipe courtesy Marian Getz

Beer Braised Baby Back Ribs

2 - 3 Servings

INGREDIENTS

1/2 slab baby back ribs, cut in 4 pieces 1/2 teaspoon seasoning salt*

2 teaspoons olive oil

6 ounces beer 1/2 cup stock

3/4 cup barbecue sauce

METHOD

1Wash the slab of ribs and pat dry. Season with salt rub.

2Turn rice cooker to COOK and add oil. When hot, add ribs and brown on meat side.

3Add beer, stock, and barbecue sauce. Press COOK and let cook for 1 hour.

SERVING IDEAS

Place steamer basket on top for the last ten minutes with 2-3 small ears of corn.

*If you do not have a favorite seasoning salt, you can blend in equal proportions of salt, pepper and paprika.