Source of Recipe
Makes 6 servings in 12-14 minutes under high pressure.
List of Ingredients
2-3 tablespoons oil
5 pounds spareribs, cut into serving pieces of 3-4 ribs each
2/3 cup cider vinegar
1/4 cup soy sauce
1/2 cup dry sherry
1 cup water
1 cup catsup
1 tablespoon dry mustard
1/3 cup brown sugar
1 tablespoon minced garlic
1/2 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 green bell pepper, seeded and diced
1 cup coarsely chopped onion
1- Heat 1 tablespoon of oil in the cooker. Over high heat, brown the
spareribs well in several batches, about 3-5 minutes on the meaty
side and 1-2 minutes on the fatty side. Add more oil as needed (you
can use a large skillet for this step, if you want to speed things up).
2- In a bowl, combine the remaining ingredients for the sauce. When the
ribs are browned, tip off any excess fat and pour the sauce into the
cooker, taking care to scrape up any browned bits that are sticking
to the bottom of the pot. Add the ribs, and stir to coat well
with the sauce.
3- Lock the lid in place and over high heat, bring to high pressure.
Adjust the heat to maintain high pressure and cook for 12 minutes.
Reduce the pressure by putting cooker under cold water, or use quick
release method, but tilt away from you so steam is vented away from you.
Check the ribs for doneness by seeing if the meat can easily be separated
from the bone when poked with a fork.
4- Transfer the ribs to a serving platter. If the sauce is a bit thin,
boil vigorously over high heat until it reaches a glazing consistency.
Adjust the seasonings and pour over the ribs.