Step 1

If the ribs have the membrane skin on the back, remove it.

Step 2

Combine the salt, pepper, smoked paprika, garlic powder and onion powder in a small bowl, stir to combine.

Step 3

Top both sides of the ribs with the dry rub, and rub in.

Step 4

Place the trivet inside your Instant Pot. Pour in 1 cup of water.

Step 5

Stand the ribs upright inside, so the bones are vertical. My ButcherBox ribs come pre-cut in half. If you have a full rack, you can curve it around to fit inside or cut them smaller. Close with the lid. Make sure the vent is in the sealed position.

Step 6

Cook on manual pressure for 25 minutes. Naturally release pressure for 15 minutes, then do a quick release.

Step 7

After the 25 minutes, preheat your oven on broil. Line a rimmed baking sheet with aluminum foil.

Step 8

Place the ribs on the baking sheet. Brush with BBQ sauce.

Step 9

Broil the ribs in your oven for 5-8 minutes, until charred and crispy. Keep a close eye on them. My oven takes exactly 7 minutes. (You can also do this on your BBQ, but I prefer the oven)

Step 10

Remove from the oven, and allow to cool for 5 minutes. Slice the ribs and serve.

Step 11

Leftovers will keep in an airtight container for 5 days.