Yield: 5 servings  Cook: 50 minutes

I've been reacquainted with the pressure cooker of today.  Not the same one I remember my mom using.  The one's electric and has versatile settings for pressure cooking, browning, simmering, sauteing and warming.  I found this recipe in the booklet that came with the pressure cooker.  This has to be one of my favorite recipe I've ever made.  We poured it over mashed potatoes and the family said it was delicious.

 

1/2 tablespoon vegetable oil

4 pounds country style spare ribs or pork shoulder slices (I used beef instead of pork)

1 large onion, peeled and sliced

1/2 cup cider vinegar

2 tablespoons brown sugar

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 cups barbecue sauce

 

Add oil to cooking pot of the Cruisinart Electric Pressure Cooker and select Browning. When oil is hot, add pork and brown well on all sides in several batches. Add onion, vinegar, brown sugar, salt and pepper to cooking pot along with the browned pork and any juices that may have accumulated. Cover and lock lid in place. Select High Pressure and set timer for 45 minutes. When audible beep sounds, allow pressure to release naturally. Turn off.

 

Remove lid, titling away from you to allow steam to disperse. Allow pork to cool in cooking liquid. When cool enough to handle, remove pork from bones, discard bones and pork fat. Strain cooking liquid, reserving 1/2 cup.

 

Place pork in cooking pot with barbecue sauce and reserve 1/2 cup cooking liquid. Cover and lock lid in place. Select Low Pressure and set timer for 3 minutes. When audible beep sounds, use Quick Pressure Release to release pressure. Remove lid, tilting away from you to allow steam to disperse. Serve hot. May be served on sliced buns for a sandwich.

1/2 cup pulled pork or beef=

Protein 31g     Carbohydrates 11g

Fat 18g           Fiber 1g

Cuisinart Recipe Booklet page 30