1-Getting Southern Roadhouse Ribs just right: starts with simple steps that lead to amazing results. Begin by preparing your 3-pound slab of ribs, removing the membrane from the bone side for better tenderness and flavor absorption.

2-First: mix the glaze ingredients in a small saucepan: 1/2 cup hoisin sauce or ketchup, 1/2 cup grape jelly, 1 tablespoon Worcestershire or soy sauce, 2 teaspoons brown sugar, 1 tablespoon dry mustard, 2 cloves minced garlic, 1/2 teaspoon hot sauce, and juice of 1 lime. Bring this to a boil and cook for 5 minutes, then set it aside for later. For the electric pressure cooker method, add the braising liquid 2 cans of beer, 1 quartered onion, and 2 crushed garlic cloves to the pot and place the ribs inside.

3-Cook on high pressure: for 15 minutes once pressure builds, then let it rest for 5 minutes before releasing pressure carefully. Remove the ribs and spread the glaze evenly over them. Finish by broiling or grilling on high heat for about 5 minutes until the glaze caramelizes, then cut into individual ribs and serve.

4-For the slow cooker method, submerge the ribs in the same braising liquid and cook covered on low for 6-8 hours or high for 4-6 hours. Remember to glaze and caramelize the ribs afterward, just like with the pressure cooker. Keep an eye on cooking times, as 15 minutes in the pressure cooker keeps ribs firm, while 20-25 minutes makes them fall-off-the-bone tender. Always watch the glazing step to avoid burning, as it happens fast.