Pressure-Cooker Chinese-Style Ribs

• 3 pounds boneless country-style pork ribs
• 6 green onions, cut into 1-inch pieces
• 1 can (8 ounces) sliced water chestnuts, drained
• 3/4 cup hoisin sauce
• 1/2 cup water
• 3 tablespoons soy sauce
• 2 tablespoons sherry or chicken stock
• 5 garlic cloves, minced
• 1 tablespoon minced fresh gingerroot
• 1 tablespoon light corn syrup
• 1 tablespoon orange marmalade
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon crushed red pepper flakes
• 1 to 2 tablespoons cornstarch
• 2 tablespoons water
• Hot cooked rice, optional
• Thinly sliced / chopped green onions, optional

1. 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; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 25 minutes. When finished cooking, allow pressure to naturally release for 10 minutes and then quick-release any remaining pressure according to manufacturer's instructions.
2. Remove pork to a serving platter; keep warm. Skim fat from cooking juices. Select saute setting and adjust for normal 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.
3. Serve ribs with sauce and, if desired, rice and additional green onions.

pork, green onions, water chestnuts, hoisin sauce, water, soy sauce, sherry, garlic, fresh gingerroot, light corn syrup, orange marmalade, pumpkin pie spice, red pepper, cornstarch, water, rice, green onions

Taken from www.tasteofhome.com/recipes/pressure-cooker-chinese-style-ribs/ (may not work)