Step 1

Rinse and dry the rack of ribs.

Step 2

Rub both sides with yellow mustard.

Step 3

In a small bowl, mix the dry rub together. Set a heaping table spoon aside in a small ramekin and apply the rest to the ribs. Press the dry rub into the ribs on both sides.

Step 4

Cut the ribs down the middle.

Step 5

Add the trivet to the Instant Pot. Add enough water to just come below the trivet and add the dark soy sauce and cracked pepper. Swirl it around to mix it well. Add the ribs into the instant pot.

Step 6

Set on manual for 24 minutes at normal heat.

Step 7

Once the Instant Pot is done, let it natural release for 10-15 minutes. Release the pressure and take the ribs out onto a cutting board. Remove the trivet.

Step 8

While the ribs cool a bit, set the Instant Pot to "sauté" and reduce the cooking liquid for about 5 minutes. Add the oyster sauce and mirin and whisk and let simmer another 5 minutes.

Step 9

Add the cornstarch to a small bowl and add a little cold water. Mix it well then whisk it into the simmering sauce. Let the sauce simmer for a few minutes then cut the heat. It should have thickened up a bit but will be slightly thin.

Step 10

Set the oven to High Broil and the rack as close to the top as you can.

Step 11

Turn the ribs over so that the bones are exposed. Cut each rib avoiding the bones and place them on a foil lined baking sheet.

Step 12

Brush lightly with the au jus and broil for 5 minutes until the ribs are brown.

Step 13

Serve immediately with the remaining dry rub and the au jus. Enjoy!