Step 1

For the sauce, combine the pineapple with the juice, ketchup, Worcestershire sauce, brown sugar, minced onion, dry mustard, ginger, and cayenne pepper in a medium bowl, stirring until well mixed. Taste and adjust seasoning. Set the sauce aside.

Step 2

Trim any excess fat from the ribs.

Step 3

Combine the onion powder, garlic powder, kosher salt and pepper in a small bowl. Sprinkle the mixture on all sides of the ribs.

Step 4

Select Saute on the electric pressure cooker. When hot, add the vegetable oil to the pot. Lightly brown the seasoned ribs on all sides. Do this step in batches so you don't overcrowd the pot, placing the ribs on a plate after they brown. Add 1/4 cup of water and deglaze the cooking pot, scraping up any stuck-on browning bits.

Step 5

Return all the ribs to the pressure cooker. Pour the sauce over the ribs and give them a stir, making sure all of the ribs are coated with sauce.

Step 6

Lock the lid in place. Select High Pressure and 15 minutes cook time. When the cook time ends, turn off the pressure cooker and let the pressure release naturally for 8 minutes, then finish with a quick pressure release. When the valve drops, carefully remove the lid.

Step 7

With tongs, remove the ribs from the pressure cooker to a platter and cover with foil to keep them warm.

Step 8

In a small bowl, combine the cornstarch and 2 tablespoons water, whisking until the cornstarch dissolves. Select Sauté on the pressure cooker and bring the sauce to a boil. Whisk in the cornstarch slurry and cook, stirring constantly, until the mixture thickens.

Step 9

Add the ribs, stir to cover them in the sauce, and simmer for 5–10 minutes to let the ribs absorb some of the sauce, stirring occasionally.

Step 10

Serve the ribs and sauce over rice, noodles, or potatoes.