Presto 1362 - Manual (Page 22)

22
BARBECUE SPARERIBS
3 pounds spareribs, cut into
serving pieces
1 cup water
• • • • • • •
1 cup catsup
½ cup water
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
½ cup catsup
½ cup teriyaki sauce
⅓ cup apricot preserves
¼ cup cider vinegar
¼ cup packed dark brown sugar
1 teaspoon crushed red pepper
1 teaspoon dry mustard
¼ 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
½ cup vinegar
¼ cup chopped onion
¼ cup sugar
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon celery seed
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