| APRICOT BARBECUE PORK ROAST | ||
3 | pound boneless rolled pork | 1⁄4 | cup packed dark brown sugar |
| roast | 1 | teaspoon crushed red pepper |
1⁄2 | cup catsup | 1 | teaspoon dry mustard |
1⁄2 | cup teriyaki sauce | 1⁄4 | teaspoon black pepper |
1⁄3 | cup apricot preserves | 1 | large onion, sliced |
1⁄4 | cup cider vinegar | 2 | cups water |
Place pork roast in a large plastic bag or glass dish. Combine catsup, teriyaki sauce, preserves, vin- egar, brown sugar, red pepper, mustard, and pepper. Mix thoroughly and pour over pork. Refrigerate overnight. 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 escaping 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 |
|
| |
| BARBECUE SPARERIBS | ||
3 | pounds spareribs, cut into | 1⁄2 | cup vinegar |
| serving pieces | 1⁄4 | cup chopped onion |
1 | cup water | 1⁄4 | cup sugar |
| • • • • • • • | 1 | teaspoon salt |
1 | cup catsup | 1 | teaspoon chili powder |
1⁄2 | cup water | 1 | teaspoon celery seed |
Place ribs and water in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 5 minutes with a very slow, steady flow of steam escaping from the pressure regulator. Cool cooker at once. Drain off liquid. Mix remaining ingredients; pour over ribs in cooker. Stir to coat ribs. Close cover securely. Place pressure regulator on vent pipe and cook 10 minutes with a very slow, steady flow of steam escaping from the pressure regulator. Let pressure drop of its own accord. Remove ribs. Simmer sauce, uncovered, to desired thickness.
Nutrition Information Per Serving |
| 6 servings | |
427 Calories, 27 g Fat, 107 mg Cholesterol |
|
| |
| Corned Beef |
|
|
3 | pounds corned beef | 1 | tablespoon garlic powder |
2 | cups water | 1 | bay leaf |
Pour 2 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 pressure 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
23
