Boneless Beef Spareribs, Tomato Fig Chutney
1 pound boneless beef spare ribs
1 pound grape tomatoes
2 cloves of garlic minced
3 tablespoons fig preserves
1/4 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.
no nutrition information available
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