Southern Roadhouse Ribs

Last winter, after a massive storm, my neighbor Jim spent two hours snow-blowing my entire driveway and sidewalk. When I tried to pay him, he waved me off with a grin and said, “Just make me some ribs sometime.”

Later, his wife let me in on the secret—Jim is obsessed with good ribs. So I made these. The very next day, he showed up asking for the recipe.

Southern Roadhouse Ribs

📝 Ingredients

👩‍🍳 Instructions

Prepare the ribs

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

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.

Instant Pot Method

1. Add beer, onion, and crushed garlic to the Instant Pot.
2. Cut rib slab in half if needed to fit. Place ribs in pot.
3. Cook on Meat setting (high pressure) for 15 minutes. For fall-off-the-bone ribs, cook 20–25 minutes.
4. Let pot 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 glaze caramelizes (watch closely to avoid burning).
8. Slice into individual ribs and serve hot.

Slow Cooker Method

1. Add beer, onion, and garlic to slow cooker. Place ribs in 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 directed above.

🔑 Notes & Tips

• Removing the membrane is crucial for tenderness.
• Watch carefully when broiling—the glaze caramelizes quickly.
• Beer can be swapped for chicken broth or apple juice.
• Hoisin sauce can be replaced with ketchup in a pinch.
• Pressure cooking: 15 minutes = ribs that hold shape; 20–25 minutes = fall-off-the-bone.
• Store leftovers up to 4 days in the fridge.
• Reheat wrapped in foil at 300°F (avoid microwaving).

✨ These ribs are sticky, savory, and just the right amount of sweet—worthy of winning over any rib lover.