Barbecue Spareribs; Corned Beef - Presto 8-Quart Aluminum Instructions Manual

APRICOT BARBECUE PORK ROAST
3 pound boneless rolled pork roast
⁄ cup catsup
1
2
⁄ cup teriyaki sauce
1
2
⁄ cup apricot preserves
1
3
⁄ cup cider vinegar
1
4
⁄ cup packed dark brown sugar
1
4
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 pres-
sure 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
332 Calories, 13 g Fat, 77 mg Cholesterol
3 pounds spareribs, cut into serving
pieces
1 cup water
• • • • • • •
1 cup catsup
⁄ cup water
1
2
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 regula-
tor rocking slowly. Let pressure drop of its own accord . Remove ribs. Simmer sauce,
uncovered, to desired thickness.
Nutrition Information Per Serving
427 Calories, 27 g Fat, 107 mg Cholesterol
3 pounds corned beef
2 cups water
Pour 2 cups 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
295 Calories, 18 g Fat, 103 mg Cholesterol
1 teaspoon crushed red pepper
1 teaspoon dry mustard
⁄
1
4
1 large onion, sliced
2 cups water

BARBECUE SPARERIBS

⁄
1
2
⁄
1
4
⁄
1
4
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon celery seed

CORNED BEEF

1 tablespoon garlic powder
1 bay leaf
22
teaspoon black pepper
cup vinegar
cup chopped onion
cup sugar
8 servings
6 servings
6 servings