Presto 7300 - Page 9

Apricot Barbecue Pork Chops
2 tablespoons vegetable oil 2 tablespoons cider vinegar
4 boneless pork chops,
3
⁄
4
-inch thick 2 tablespoons packed dark
1 cup onion, sliced brown sugar
1
⁄
4
cup water
1
⁄
2
teaspoon crushed red pepper
1
⁄
4
cup ketchup
1
⁄
2
teaspoon dry mustard
1
⁄
4
cup teriyaki sauce
1
⁄
4
teaspoon ground pepper
1
⁄
4
cup apricot preserves
Heat oil in skillet at 325°. Add pork chops; cook until browned, about 3 minutes per side. Reduce heat to 200°. Combine
remaining ingredients in a small bowl; pour over chops making sure onion slices end up on cooking surface. Cook,
covered, until pork chops are tender, about 15 minutes.
4 servings
Saucy Barbecued Spareribs
Hot Chili Barbecue Sauce 4 cups water
(see recipe below) 1 cup cider vinegar
4 pounds pork spareribs, cut into
serving pieces
Make Hot Chili Barbecue Sauce; remove to bowl. Clean skillet.
Arrange ribs in skillet, meat sides down. Add water and vinegar; heat at 350° until boiling. Reduce heat to simmer, between
Warm and 200°; cook, with cover
1
⁄
2
inch ajar, for 30 minutes or until pork is tender. Remove meat; pour off liquid.
Replace meat in skillet and pour Hot Chili Barbecue Sauce over ribs; cook, covered, at Warm for 10 minutes. Turn ribs
over; cook, covered, 10 minutes. Uncover and cook at 200° for 2 minutes on each side.
Substitution Tip: Any desired barbecue sauce may be substituted for the Hot Chili Barbecue Sauce.
4 servings
Hot Chili Barbecue Sauce
2 10-ounce jars apricot preserves 3 to 3
1
⁄
2
tablespoons chili powder
1 cup chili sauce 1 clove garlic, minced
2 tablespoons distilled white
1
⁄
4
teaspoon ground ginger
vinegar 4 to 6 drops hot pepper sauce
1 tablespoon Worcestershire
sauce
Mix all ingredients in skillet; cook at 350° until boiling. Reduce heat to simmer, between Warm and 200°; cook 10 minutes.
Preparation Tip: Hot Chili Barbecue Sauce can be made in advance. Refrigerate, covered, up to 1 month.
About 3 cups
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