Sea Level:
    On low pressure: 28 minutes or High pressure for 15 minutes
  
Lafayette, CO elevation:
    On high pressure for 18 minutes (who has time for low pressure?)

3 T oil
3 lb. lean spareribs each rib cut into 3 pieces (ask the butcher to do it)

Sauce:
	- 3 T soy sauce (I skip this)
	- 2 T brown sugar
	- 3 T honey
	- 3 cloves garlic, minced
	- 1/4 C ketchup
	- 2 T minced onion
	- 2 T apricot marmalade
	- 2 T cider vinegar
	- 2 T dry sheery
	- 1 t hot pepper sauce, or to taste

In a small bowl, combine all the sauce ingredients.

Heat the oil in the cooker until ver hot, then add as many ribs at a
time as will confortably fit and brown well.

Pour off all fat, then stirn in the sauce.

Close the lid and bring to pressure.

Cook for the suggested time.

From Fagor Pressure Cookers manual