In a small bowl, combine your spice rub ingredients.

Remove your ribs from their packaging and place them bone side up on a cutting board.

Use a butter knife to carefully remove the membrane. This can be done by inserting the knife between 2 ribs and grabbing hold of the membrane with a paper towel. Then remove the membrane from the back of the ribs (check out the video above for a visual!).

Pat dry the ribs with paper towels.

Season your ribs, then press it into the surface of the ribs.

Place the trivet inside your instant pot (I used a 6 qt instant pot to fit all these ribs).

Pour 1 cup of water into the instant pot.

Place the ribs inside by coiling them around the sides of the instant pot, and standing them upright. One rack of ribs should fit inside the other.

Secure the lid on top, and make sure the quick release is set to “sealing”.

Press “pressure cooker” and set the cook time to 20 minutes. Make sure “high pressure” is selected. It’ll take your instant about 15 minutes to come to pressure.

Once the ribs have cooked for 20 minutes (your pressure cooker will beep), twist the quick release to “venting”.

Meanwhile, turn your oven on broil.

Once vented (this took me about 8 minutes), remove the ribs from the instant pot using tongs, and place them on a baking sheet.

Brush your ribs with BBQ sauce.

Broil them in the oven for about 3-5 minutes, or until the edges become caramelized.

Remove your ribs from oven, and place them on a cutting board.

Cut in between each rib.

Serve with more BBQ sauce and enjoy!