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Roadhouse Ribs

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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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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American
Ingredients Method Notes

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

Method
 

Prepare:
  1. Remove membrane from bone side of ribs by grabbing corner with paper towel and pulling it off.
  2. 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:
  1. Add beer, quartered onion, and crushed garlic to Instant Pot.
  2. Cut rib slab in half if needed to fit. Place ribs in pot.
  3. Cook on meat setting (or high pressure) for 15 minutes after pressure builds. For fall-off-the-bone texture, cook 20-25 minutes.
  4. Let pot sit 5 minutes, then release pressure.
  5. Carefully remove ribs to foil-lined baking sheet.
  6. Brush glaze generously over entire surface of ribs.
  7. Broil on high heat until glaze caramelizes, about 5 minutes. Watch closely to prevent burning.
  8. Cut into individual ribs and serve immediately.
Slow Cooker Method:
  1. Add beer, onion, and garlic to slow cooker. Place ribs in liquid.
  2. Cover and cook on low 6-8 hours or high 4-6 hours until very tender.
  3. 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

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