Succulent pork back ribs cooked in beer and coated with a special roadhouse sauce! Guy pleasing food at it's best!!
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Roadhouse Ribs

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 4
Author: Judith Hannemann


  • 3 lbs approx slab of baby back ribs
  • Braising Liquid:
  • 2 cans 12 oz each beer
  • 1 small onion quartered
  • 2 cloves garlic crushed
  • Glaze:
  • 1/2 cup hoisin sauce see NOTES
  • 1/2 cup grape jelly
  • 1 tbs worcestershire sauce -OR- soy sauce
  • 2 tsp brown sugar
  • 1 tbs dry mustard
  • 2 cloves garlic finely minced
  • 1/2 tsp hot sauce
  • juice of 1 lime


  • Instant Pot/Electric Pressure Cooker:
  • Remove membrane from bone side of ribs.
  • Place all glaze ingredients in a small saucepan. Bring to boil and boil for 5 minutes. Remove from heat and set aside.
  • Add braising liquid ingredients to Instant Pot (or any electric pressure cooker). Place ribs in pot, cutting slab in half if necessary to fit them in.
  • Cook on meat setting (or high for other cookers) for 15 minutes (after pressure builds).
  • Let the pot sit for 5 minutes then release pressure.
  • Carefully remove ribs and spread desired amount of glaze over entire rib surface.
  • Broil or grill on high heat until glaze caramelizes; about 5 minutes.
  • Cut into individual ribs and serve immediately.
  • Slow Cooker Method:
  • Add braising liquid to crock pot. Place ribs in the liquid. Cover and cook on low 6-8 hours, high 4-6 hours (times approximate).
  • Proceed as in Instant Pot method.


In a pinch, ketchup may be substituted for the hoisin sauce