In a small bowl, mix together the marinade ingredients minus the beer. It should feel like a thick paste.

Remove the membrane from the underside of the ribs, pulling it down the entire length. Season ribs with marinade paste, rubbing in thoroughly on both sides. Transfer the ribs to a baking sheet and allow them to sit at room temperature for 30 minutes.

To make the glaze: place all the ingredients in a small saucepan and bring to a gentle simmer, stirring often. Allow the glaze to reduce until thick and syrupy. Cool to room temperature and set aside until ready to use.

Add the beer to a 6-qt Instant Pot®. Place metal trivet into the pot. Place ribs upright on top of the trivet, wrapping in a circle.

Select manual setting; adjust pressure to high, and set time for 30 minutes. When finished cooking, wait 5 minutes and then quick-release pressure according to manufacturer's directions.

Remove the ribs from the instant pot and lay them flat on a baking sheet. Brush them liberally on both sides with the glaze.

Preheat an outdoor grill or your oven's broiler to high.

Place the ribs on the grill, meat side down, and grill for 3 minutes per side, brushing with more glaze as needed. If you are broiling, make sure the ribs are meat side up on the baking sheet and broil for 4-6 minutes until caramelized and browned.

Serve immediately topped with green onions and chili oil, if desired.