| APRICOT BARBECUE PORK ROAST | ||
3 | pound boneless rolled pork | 1⁄2 | cup teriyaki sauce |
| roast | 1 | teaspoon crushed red pepper |
1⁄2 | cup catsup | 1 | teaspoon dry mustard |
1⁄3 | cup apricot preserves | 1⁄4 | teaspoon ground pepper |
1⁄4 | cup packed dark brown sugar | 1 | large onion, sliced |
1⁄4 | cup cider vinegar | 3 | cups water |
Place pork roast in a large plastic bag or glass dish. Combine catsup, preserves, brown sugar, vinegar, teriyaki sauce, red pepper, mustard, and pepper. Mix thoroughly and pour over pork. Refrigerate over- night. Remove pork; reserve marinade. Brown pork on all sides in pressure cooker over medium heat; remove.
Position trivet, half of sliced onion, and water in cooker. Place pork roast in steamer basket on trivet and arrange remaining onion evenly on top of roast. Close cover securely. Place pressure regulator on vent pipe and COOK 60 MINUTES with a very slow, steady flow of steam escap- ing from the pressure regulator. Let pressure drop of its own accord. Place reserved marinade in saucepan and simmer until thickened, stirring occasionally. Remove roast and onions from pressure cooker. Add onions to thickened marinade and serve with sliced pork. Onions may be puréed before adding to sauce and served with rice, if desired.
Nutrition Information Per Serving |
| 8 servings | |
332 Calories, 13 g Fat, 77 mg Cholesterol |
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| SPARERIBS WITH BARBECUE SAUCE | ||
3 | pounds spareribs, cut into | 1⁄4 | cup catsup |
| serving pieces | 2 | tablespoons vinegar |
| Salt and pepper | 1 | teaspoon Worcestershire sauce |
| Paprika | 1⁄8 | teaspoon chili powder |
1 | tablespoon vegetable oil | 1⁄4 | teaspoon celery seed |
1 | large onion, sliced | 11⁄2 | cups water |
Season ribs with salt, pepper, and paprika. Pour vegetable oil into cooker. Turn heat selector to medium and brown ribs. Add onion. Combine catsup, vinegar, Worcestershire sauce, chili powder, celery seed, and water. If desired, stir in 1⁄4 teaspoon liquid smoke. Pour over meat in cooker. Close cover securely. Place pressure regulator on vent pipe and COOK 15 MINUTES with a very slow, steady flow of steam escaping from the pressure regulator. Let pressure drop of its own accord.
Nutrition Information Per Serving |
| 6 servings | |
759 Calories, 57 g Fat, 219 mg Cholesterol |
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| Corned Beef |
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3 | pounds corned beef | 1 | tablespoon garlic powder |
3 | cups water | 1 | bay leaf |
Pour 3 cups water into cooker. Position trivet in cooker. Rub garlic powder into all surfaces of corned beef. Place corned beef in steamer basket on trivet. Add bay leaf. Close cover securely. Place pres- sure regulator on vent pipe and COOK 60 MINUTES with a very slow, steady flow of steam escaping from the pressure regulator. Let pressure drop of its own accord.
Note: If seasoning packet is provided with corn beef, use packet and omit bay leaf.
Omit trivet if corned beef extends above the 2⁄3 full mark.
Nutrition Information Per Serving6 servings 295 Calories, 18 g Fat, 103 mg Cholesterol
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