Go Back
+ servings
Apricot Ginger Beer Glazed Ribs
4 from 2 votes

Apricot Ginger Beer Glazed Ribs

Apricot Ginger Beer Glazed Ribs made simple with the use of an electric pressure cooker then finished on the grill

Course Main Course
Cuisine American
Prep Time 20 hours
Cook Time 1 hour
Total Time 2 days 3 hours
Servings 2
Calories 963 kcal
Author Janet Barton


Rib Rub:

  • 1 2.5-3 lb rack baby back ribs
  • 2 tablespoons coconut sugar or brown sugar
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1/4 teaspoon fresh ground black pepper
  • 2 teaspoons chili powder
  • 1/4 teaspoon cayenne pepper

To cook the ribs:

  • 12 oz ginger beer or ginger ale
  • 2 tbsp liquid smoke

Apricot Ginger Beer BBQ sauce:

  • 1 12- oz bottle ginger beer or ginger ale
  • 1/2 cup ketchup
  • 1/2 cup apricot jam
  • 1 tablespoon soy sauce
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons spicy brown mustard
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon minced garlic


  1. Use a butter knife to wedge it underneath the membrane to loosen and lift membrane up from the bone. Use a paper towel to grasp and pull the rest of the membrane off.
  2. In a small bowl combine coconut sugar, paprika, garlic and onion powder, salt, pepper, and cayenne.  Stir to combine.  Rub ribs all over with the mixture.  Cut the rack in half and rub  a tablespoon of the mixture all over the ribs.
  3. Place rack in bottom of the pressure cooker.  Pour ginger beer and liquid smoke into the pressure cooker or instapot.  Stand the ribs on the sides and place the lid on.  Set for high pressure and cook for 30 minutes.  After 30 minutes allow pressure to release naturally.
  4. While the ribs are cooking make the apricot sauce.  Combine all the ingredients for the BBQ sauce in a medium size sauce pan.  Stir together and bring to a boil.  Lower heat and continue to simmer until mixture is reduced and thickened.  This should take about 10-15 minutes.  Remove from heat.  Sauce can be made 3-5 days in advanced and refrigerated until ready to use.
  5. Once pressure cooker has completely released steam, remove the lid and carefully remove ribs. Remember the ribs are extremely tender and can easily fall apart.  I like to place them on a baking sheet to transfer to a hot grill.
  6. Preheat a grill to medium heat.  Gently place the ribs on the grill and spread 1/4 cup of the sauce over each 1/2.  Close lid of grill and allow ribs to cook for 10-15 minutes,  Watch carefully so ribs don’t burn.  I only glaze top side of ribs.  Once the BBQ sauce is bubbling on the ribs, gently remove to a cutting board. Allow to sit for a few minutes to cook slightly before slicing.  Serve with remaining BBQ sauce.  Serves 2-3.
  7. *Note:  If a pressure cooker/instapot isn’t available, ribs can be cooked in a crockpot for 6-8 hours on low heat.
Nutrition Facts
Apricot Ginger Beer Glazed Ribs
Amount Per Serving (4 g)
Calories 963 Calories from Fat 456
% Daily Value*
Fat 50.7g78%
Saturated Fat 17.9g90%
Trans Fat 0.4g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 292mg97%
Sodium 1371mg57%
Potassium 0mg0%
Carbohydrates 48.4g16%
Fiber 1g4%
Sugar 37.5g42%
Protein 76.5g153%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.