Teriyaki-glazed ribs

4 Servings

Ingredients

Quantity Ingredient
3 pounds Pork spareribs
½ cup Light brown sugar
⅓ cup Soy sauce
⅓ cup Ketchup
⅓ cup Hoisin sauce

Directions

1. Cut the ribs into pieces of about 4 ribs each. Place in the pressure cooker and add water to cover, making sure the water doesn't go beyond maximum fill level. Cover and bring up to high pressure. Reduce heat to stabilize pressure and cook 12 minutes. Release, drain ribs and allow to cool slightly.

2. In a large bowl, combine the brown sugar, soy sauce, ketchup and hoisin sauce. Stir to mix well. Add ribs and turn to coat. Cover and refrigerate 12 to 24 hours.

3. Prepare a medium-hot grill, preferably with a mix of charcoal and wood.

Remove the ribs from the marinade, letting excess marinade drip back into the bowl. When coals are ashy, add the ribs. Grill until they are browned on both sides, brushing them several times with reserved marinade.

NOTES : I used boneless pork...absolutely delicious! Recipe by: The Best Pressure Cooker Cookbook Ever Posted to TNT Recipes Digest by Karen <SilkyKitty@...> on May 11, 1998

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