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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 Serving 6 servings
295 Calories, 18 g Fat, 103 mg Cholesterol