Ingredients
3 pounds boneless country-style pork ribs6 green onions, cut into 1-inch pieces1 can (8 ounces) sliced water chestnuts, drained3/4 cup hoisin sauce1/2 cup water3 tablespoons soy sauce2 tablespoons sherry or chicken stock5 garlic cloves, minced1 tablespoon minced fresh gingerroot1 tablespoon light corn syrup1 tablespoon orange marmalade1 teaspoon pumpkin pie spice1/2 teaspoon crushed red pepper flakes1 to 2 tablespoons cornstarch2 tablespoons water Hot cooked rice, optionalThinly sliced green onions, optional
Preparation
Place pork, green onions and water chestnuts in a 6-qt electric pressure cooker. Mix hoisin sauce, water, soy sauce, sherry, garlic, gingerroot, corn syrup, marmalade, pie spice and pepper flakes in a bowl. Pour over pork. Lock lid and close pressure-release valve. Adjust to pressure-cook on high for 25 minutes. Allow pressure to naturally release for 10 minutes and then quick-release any remaining pressure.
Remove pork to a serving platter; keep warm. Skim fat from cooking juices. Select saute setting and adjust for medium heat. Bring to a boil. In a small bowl, mix cornstarch and water until smooth. Gradually stir cornstarch mixture into the pressure cooker. Bring to a boil; cook and stir until thickened, about 2 minutes.
Serve ribs with sauce and, if desired, rice and additional green onions.
