Preparation Steps

• Remove the membrane from the back of the ribs if not already removed. This helps the ribs become more tender and allows seasoning to penetrate.
• In a small bowl, mix together brown sugar, smoked paprika, garlic powder, onion powder, chili powder, cumin, black pepper, and salt to create the dry rub.
• Pat the ribs dry with paper towels, then generously rub the spice mixture on both sides of the racks.
• Pour chicken broth or water into the Instant Pot. Place the trivet inside and arrange the ribs vertically, standing on the edge (meaty side out), leaning against the inner wall of the pot.
• Secure the lid and set the valve to sealing. Cook on High Pressure for 25 minutes.
• Once cooking is complete, allow a natural release for 10 minutes, then carefully perform a quick release for any remaining pressure.
• Carefully remove the ribs and place them on a baking sheet lined with foil. Brush both sides generously with barbecue sauce.
• Optional: Broil in the oven on high for 3–5 minutes to caramelize the sauce, watching closely to prevent burning.
• Let ribs rest for 5 minutes before slicing and serving. Serve with extra barbecue sauce on the side.