Go Back

Roadhouse Ribs

These Roadhouse Ribs are tender, flavorful, and perfect for any gathering, bringing comfort and delicious memories to your table.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Barbecue
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 lbs baby back ribs Tender and meaty, perfect for soaking up flavor.
  • 24 ounces beer Adds depth; you can also use chicken broth or apple juice.
  • 1 small onion, quartered For that aromatic base.
  • 2 cloves garlic, crushed Fresh garlic gives it an extra flavor boost.
  • 1/2 cup hoisin sauce A sweet and savory staple; ketchup works in a pinch.
  • 1/2 cup grape jelly This might sound odd, but trust me — it’s magical!
  • 1 Tbsp Worcestershire sauce or soy sauce Either adds umami depth.
  • 2 tsp brown sugar Just a touch enhances the sweetness.
  • 1 Tbsp dry mustard Gives a nice kick to balance the sweetness.
  • 2 cloves garlic, finely minced Double the garlic, double the flavor!
  • 1/2 tsp hot sauce For those who like an extra zing!
  • 1 lime Juice of 1 lime Brightens and complements the flavors beautifully.

Method
 

Preparation
  1. Gently grab one corner of the tough membrane on the bone side of the ribs and pull it off.
  2. In a small saucepan, combine the hoisin sauce, grape jelly, Worcestershire sauce, brown sugar, dry mustard, minced garlic, hot sauce, and lime juice. Bring to a boil over medium heat and let bubble for about 5 minutes.
Cooking
  1. For Instant Pot: Pour the beer into the Instant Pot, add the quartered onion and crushed garlic, then place the ribs in the pot. Cook on the meat setting or high pressure for 15-25 minutes depending on tenderness desired. Let it sit for 5 minutes before releasing pressure.
  2. For Slow Cooker: Pour the beer into the slow cooker, add the onion and garlic, then place the ribs in. Cover and cook on low for 6-8 hours or high for 4-6 hours.
  3. Transfer cooked ribs to a foil-lined baking sheet, brush with the glaze, and broil on high for about 5 minutes until caramelized, watching closely to prevent burning.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, wrap in foil and warm in the oven at 300°F. You can also shred the meat for wraps with fresh veggies.