Spicy Honey-Glazed
Baby Pork Ribs
4 Servings
INGREDIENTS
6 tablespoons sesame oil
1 cup water
2 slabs baby back pork ribs
1 cup soy sauce
1 cup sake (Japanese rice wine)
1 teaspoon dried chili flakes
4 tablespoons honey
2 tablespoons minced fresh ginger
2 tablespoons minced fresh garlic
METHOD
1Cut the slab of ribs in half.
2Heat uncovered pressure cooker to 300° for a few minutes; add oil.
3Brown the ribs flesh side down one slab at a time.
4Stack the ribs flesh side down in the pressure cooker and add remaining ingredients.
5Secure the pressure cooker lid.
6Set temperature to 400°. When pressure indicator pops up, reduce temperature to 250°. Set a kitchen timer for 15 - 20 minutes.
7The ribs are cooked through in 15 minutes, and you could grill or broil if you like a crunchy coating. Otherwise, pressure cook for the full 20 minutes and the meat will simply fall off the bone.
8When time is up, turn temperature dial to off. Flip the pressure release valve to release pressure. After pressure is released, remove the lid.
PRESENTATION
Cut ribs into
Serve on a platter with extra sauce for dipping.
Recipe Courtesy Wolfgang Puck
Braciola
4 Servings
INGREDIENTS
1 pound boneless round steak, | 3 tablespoons olive oil |
sliced into | 1 medium bell pepper, julienned |
(have butcher slice) | 1 pinch garlic powder |
salt | 3 cloves garlic, minced |
pepper | 1 cup water |
fresh thyme leaves | 1/2 cup dry red wine |
8 slices prosciutto, sliced thin | 1 can (28 oz) diced tomatoes in juice |
8 slices provolone cheese | 1 whole bay leaf |
2 large | 1 teaspoon fresh basil chopped |
1 tablespoon fresh parsley, chopped | 1 small can tomato paste |
| cooked ziti for 4 |
METHOD |
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1Place beef slices onto cutting board. Sprinkle each piece with salt, pepper and thyme. Cover meat with plastic wrap, and pound with a tenderizer mallet or the bottom of a heavy pan.
2Top each slice of meat with first a slice of prosciutto, then a slice of cheese, and then a couple of egg slices. Sprinkle with parsley. Roll the meat up lengthwise and secure with toothpicks.
3Add olive oil to pressure cooker and set temperature to 400°. When oil is hot, add meat rolls and brown. Add garlic and cook a few seconds until tender. Add all remaining ingredients except pasta. Secure pressure cooker lid.
4Keep temperature at 400°. When pressure indicator pops up, reduce temperature to 250°. Set a kitchen timer for 25 minutes.
5When time is up, turn temperature dial to off. Flip the pressure release valve to release pressure. After pressure is released, remove the lid.
6Remove toothpicks from meat. Serve mixture hot over cooked pasta.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
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