Step 1

In a small bowl, mix all the ingredients for dry rub (1 tbsp light brown sugar, 1 tbsp smoked paprika, 2 tsp chili powder, 2 tsp salt, 1 tsp black pepper, ½ cayenne, 2 tsp onion powder, 2 tsp garlic powder, and 1 tsp dried oregano). Set aside.

Step 2

Rinse and pat dry the ribs, then remove the membrane.

Step 3

NOTE: Some stores remove the membrane ahead of time. If yours is not removed, just slide a butter knife in between of the membrane and the bones, then pull the membrane off.

Step 4

Season the ribs with dry rub from both sides and rub it in.

Step 5

Add 1 cup water and ½ cup apple cider vinegar to the pot and place the trivet in. Place the ribs on the trivet, wrapping in a circle.

Step 6

Close the lid and cook the ribs on manual high pressure for 23 minutes (make sure that the venting knob is sealed). When done, do natural pressure release for 10 minutes.

Step 7

Meanwhile, preheat the oven to broil.

Step 8

Place the ribs, meat side up, on a baking sheet, lined with aluminum foil. Brush with your favorite BBQ Sauce. Broil for about 5 minutes or until the barbecue sauce is caramelized.