Ingredients:

1 T. packed brown sugar

1 T. dry mustard

1 T. paprika

1 t. garlic powder

1 t. onion powder

1 t. salt

1 t. coarsely ground black pepper

½ t. cayenne pepper

2 rack baby back ribs (about 4 lbs)

1 c. barbeque sauce, your choice, we used Sweet Baby Rays

½ c. apple cider vinegar

1 T. liquid smoke

1 c. water

Make the rub, combining all dry ingredients (first 8) in a bowl and set aside. Prepare the ribs, by removing the membrane that covers the bone on the underside. Season the ribs, rubbing the spice mixture into the ribs. Set the trivet inside of the instant pot and add the 1 c. water, 1 T. liquid smoke and the ½ c. acv. Coil the rib racks (do not cut the ribs apart), and set up on end on the trivet. Cook the ribs on high pressure for 20 minutes. Natural pressure release for 10 minutes, then quick release the pressure valve. Remove the ribs with a tongs and transfer, meaty side up to a baking sheet. Coat the ribs with the BBQ sauce and broil for 3-4 minutes.