Instructions / Assembly

3 pounds spareribs, cut into
serving pieces
1 cup water
• • • • • • •
1 cup catsup
1
⁄
2
cup water
1
⁄
2
cup vinegar
1
⁄
4
cup chopped onion
1
⁄
4
cup sugar
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon celery seed
Place ribs and water in cooker. Close cover securely. Place pressure regulator on vent
pipe and cook 5 minutes with pressure regulator rocking slowly. 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 pressure regulator rocking slowly. 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
APRICOT BARBECUE PORK ROAST
3 pound boneless rolled pork
roast
1
⁄
2
cup catsup
1
⁄
2
cup teriyaki sauce
1
⁄
3
cup apricot preserves
1
⁄
4
cup cider vinegar
1
⁄
4
cup packed dark brown
sugar
1 teaspoon crushed red
pepper
1 teaspoon dry mustard
1
⁄
4
teaspoon black pepper
1 large onion, sliced
2 cups water
Place pork roast in a large plastic bag or glass dish. Combine catsup, teriyaki sauce,
preserves, vinegar, 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.
Place cooking rack, half of sliced onion, and water in cooker. Place pork roast on rack
in cooker and arrange remaining onion evenly on top of roast. Close cover securely.
Place pressure regulator on vent pipe and cook 60 minutes with pressure regulator
rocking slowly. 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
PORK ROAST
3 pound pork roast
1 tablespoon vegetable oil
2 cups water
Pour vegetable oil into cooker. Turn heat selector to medium and brown roast well on
all sides. Remove roast from cooker. Pour water into cooker. Place roast on rack in
cooker. Season with salt, pepper, and sliced onion. Close cover securely. Place pressure
regulator on vent pipe and cook 55 minutes with pressure regulator rocking slowly.
Let pressure drop of its own accord.
Nutrition Information Per Serving 6 servings
483 Calories, 27 g Fat, 171 mg Cholesterol
Salt and pepper
1 onion, sliced
CORNED BEEF
3 pounds corned beef
2 cups water
1 tablespoon garlic powder
1 bay leaf
Pour water into cooker. Rub garlic powder into all surfaces of corned beef. Place
corned beef on rack in cooker. Add bay leaf. Close cover securely. Place pressure
regulator on vent pipe and cook 60 minutes with pressure regulator rocking slowly.
Let pressure drop of its own accord.
Note: If seasoning packet is provided with corn beef, use packet and omit bay leaf.
Nutrition Information Per Serving 6 servings
295 Calories, 18 g Fat, 103 mg Cholesterol
STUFFED PORK CHOPS
2 tablespoons vegetable oil
4 1-inch thick boneless pork
chops, with deep pocket cut
in each
1 cup chopped onion
3
⁄
4
cup chopped celery
1
⁄
2
cup corn
1 cup bran flakes, crushed
2 tablespoons water
1
⁄
2
teaspoon dried sage
1
1
⁄
2
cups water
Salt and pepper to taste
Pour oil into cooker. Turn heat selector to medium and brown pork chops. Remove
from cooker. Sauté onions and celery in cooker. Stir in corn, bran flakes, 2 tablespoons
water, and sage; remove from cooker. Stuff pork chops with mixture. Pour 1
1
⁄
2
cups
water into cooker. Place pork chops on rack in cooker. Close cover securely. Place
pressure regulator on vent pipe and cook 16 minutes with pressure regulator rock-
ing slowly. Cool cooker at once.
Nutrition Information Per Serving 4 servings
430 Calories, 20 g Fat, 133 mg Cholesterol
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