Roadhouse Ribs

Ingredients:

Ribs:

• Baby back ribs: 3 lbs slab

Braising Liquid:

• Beer: 2 cans (12 oz each)
• Onion: 1 small, quartered
• Garlic: 2 cloves, crushed

Glaze:

• Hoisin sauce: ½ cup (or substitute with ketchup if needed)
• Grape jelly: ½ cup
• Worcestershire sauce or soy sauce: 1 tablespoon
• Brown sugar: 2 teaspoons
• Dry mustard: 1 tablespoon
• Garlic: 2 cloves, finely minced
• Hot sauce: ½ teaspoon
• Lime juice: Juice of 1 lime

Instructions:

Instant Pot/Electric Pressure Cooker Method:

1. Prep the Ribs: Remove the membrane from the bone side of the ribs for better texture.
2. Make the Glaze: Combine all glaze ingredients in a small saucepan. Bring to a boil and cook for 5 minutes. Remove from heat and set aside.
3. Add Braising Liquid: Pour the beer, onion, and crushed garlic into the Instant Pot.
4. Cook the Ribs: Place the ribs in the pot. If needed, cut the slab in half to fit. Cook on the meat setting (or high pressure) for 15 minutes. Allow the pressure to naturally release for 5 minutes, then manually release the remaining pressure.
5. Glaze and Caramelize: Carefully remove the ribs from the pot. Spread the desired amount of glaze over the entire surface of the ribs. Broil or grill on high heat until the glaze caramelizes, about 5 minutes.
6. Serve: Cut the ribs into individual pieces and serve immediately.

Slow Cooker Method:

1. Add Braising Liquid: Pour the beer, onion, and crushed garlic into the crock pot.
2. Cook the Ribs: Place the ribs in the liquid. Cover and cook on low for 6-8 hours or on high for 4-6 hours.
3. Finish as Above: Follow the same steps as in the Instant Pot method for glazing and caramelizing the ribs.

Notes:

• Hoisin Substitute: If you don’t have hoisin sauce, ketchup can be used as a substitute in a pinch.

This method should give you tender, flavorful ribs with a beautifully caramelized glaze. Enjoy your meal!