Slow roasted tender meats can actually happen in half the time if you have the right equipment. My kitchen gadget of choice is the pressure cooker. Upon turning up the heat and sealing the lid, pressure builds up as the added liquid boils. The trapped steam increases the internal pressure, resulting in tender flavorful dishes. You must be precise when adding your liquids. Too little will cause the contents to burn and can ruin your meal and your pressure cooker.
1 pound boneless beef spareribs
1 pound grape tomatoes
2 cloves of garlic minced
3 tablespoons fig preserves
¼ cup marsala wine
1 cup water
2 sprigs fresh chopped rosemary
Salt and pepper
First, sauté garlic and onion with 1 teaspoon of olive oil in pressure cooker over medium heat. Add tomato and mash lightly with a potato masher. Move chutney to the side and turn heat up to medium high. Brown spareribs on each side then add remaining liquids, fig preserves and stir. Seal and close the lid and let the pressure build. Once the top of the lid starts to whistle, turn stove down to medium. Cook for 15 more minutes and then turn off the stove and let the temperature drop naturally before opening the lid. Serve over mashed potatoes, egg noodles or rice.