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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
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 1
1
⁄
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
CORNED BEEF
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 Serving 6 servings
295 Calories, 18 g Fat, 103 mg Cholesterol