Roadhouse Ribs
Tender baby back ribs braised in beer and finished with a sweet-tangy glaze that caramelizes under the broiler - easy to make in an Instant Pot or slow cooker with minimal hands-on time.
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Servings: 4
Ingredients
For Braising:
- 3 lbs baby back ribs 1 slab
- 2 12 oz cans beer
- 1 small onion quartered
- 2 cloves garlic crushed
For Glaze:
- ½ cup hoisin sauce
- ½ cup grape jelly
- 1 Tbsp Worcestershire sauce or soy sauce
- 2 tsp brown sugar
- 1 Tbsp dry mustard
- 2 cloves garlic finely minced
- ½ tsp hot sauce
- Juice of 1 lime
Instructions
Prepare:
- Remove membrane from bone side of ribs by grabbing corner with paper towel and pulling it off.
- Make glaze: Combine all glaze ingredients in small saucepan. Bring to boil and boil 5 minutes. Remove from heat and set aside.
Instant Pot Method:
- Add beer, quartered onion, and crushed garlic to Instant Pot.
- Cut rib slab in half if needed to fit. Place ribs in pot.
- Cook on meat setting (or high pressure) for 15 minutes after pressure builds. For fall-off-the-bone texture, cook 20-25 minutes.
- Let pot sit 5 minutes, then release pressure.
- Carefully remove ribs to foil-lined baking sheet.
- Brush glaze generously over entire surface of ribs.
- Broil on high heat until glaze caramelizes, about 5 minutes. Watch closely to prevent burning.
- Cut into individual ribs and serve immediately.
Slow Cooker Method:
- Add beer, onion, and garlic to slow cooker. Place ribs in liquid.
- Cover and cook on low 6-8 hours or high 4-6 hours until very tender.
- Transfer ribs to foil-lined baking sheet. Brush with glaze and broil as directed above.
Notes
- Removing the membrane is crucial for tender ribs
- Watch carefully when broiling - glaze caramelizes quickly and can burn
- Can substitute chicken broth or apple juice for beer
- Ketchup can substitute for hoisin sauce in a pinch
- 15 minutes pressure cooking = ribs that hold shape; 20-25 minutes = fall-off-bone
- Store leftovers up to 4 days refrigerated
- Reheat wrapped in foil at 300°F - don't microwave