Southern-Style Roadhouse Ribs

Last winter, after a huge snowstorm, my neighbor Jim spent two hours clearing my driveway and sidewalk with his snow blower. When I offered to pay him, he just waved me off with a smile and said, “Just make me some ribs sometime.”

Later, his wife let me in on the secret—Jim is crazy about good ribs. So I made a batch, and the very next day, he was knocking on my door asking for the recipe.

Southern Roadhouse Ribs

📝 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 the Ribs

1. Remove the membrane from the bone side of the ribs (use a paper towel to grip and pull).

Make the Glaze

1. Combine all glaze ingredients in a small saucepan.
2. Bring to a boil and cook for 5 minutes.
3. Remove from heat and set aside.

Instant Pot Method

1. Add beer, onion, and crushed garlic to the Instant Pot.
2. Cut the rib slab in half if needed to fit, then place ribs in the pot.
3. Cook on Meat setting (high pressure) for 15 minutes; for fall-off-the-bone ribs, cook 20–25 minutes.
4. Let sit for 5 minutes, then release pressure.
5. Transfer ribs to a foil-lined baking sheet.
6. Brush generously with glaze.
7. Broil on high for about 5 minutes until the glaze caramelizes (watch closely to prevent burning).
8. Slice into individual ribs and serve hot.

Slow Cooker Method

1. Add beer, onion, and garlic to the slow cooker. Place ribs in the liquid.
2. Cover and cook on low for 6–8 hours or high for 4–6 hours until tender.
3. Transfer ribs to a foil-lined baking sheet.
4. Brush with glaze and broil as described above.

---

🔑 Notes & Tips

• Removing the membrane is essential for tender ribs.
• Keep an eye on the ribs while broiling—the glaze caramelizes quickly.
• Beer can be replaced with chicken broth or apple juice.
• Hoisin sauce can be swapped for ketchup if needed.
• Pressure cooking: 15 minutes = ribs that hold their shape; 20–25 minutes = fall-off-the-bone ribs.
• Store leftovers in the fridge for up to 4 days.
• Reheat wrapped in foil at 300°F (avoid the microwave).

✨ These ribs are sticky, savory, and perfectly sweet—sure to impress any rib lover.