3 lbs (approx) slab of baby back ribs
2 cans (12 oz each) beer
1 small onion, quartered
2 cloves garlic, crushed
½ cup hoisin sauce (see NOTES)
½ cup grape jelly
1 tbs worcestershire sauce -OR- soy sauce
2 tsp brown sugar
1 tbs dry mustard
2 cloves garlic, finely minced
½ 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.