Recipe - Teriyaki-Glazed Ribs

3 pound Pork spareribs
One half cup Light brown sugar
1/3 cup Soy sauce
1/3 cup Ketchup
1/3 cup Hoisin sauce

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 mediumhot 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@prodigy.net on May 11,
1998