2    strips of back ribs

Rib Rub:
    2 tbsp brown sugar
    1 tbsp paprika
    1 tsp ground black pepper
    1 tsp kosher salt
    1 tsp chili powder
    1 tsp garlic powder
    1 tsp onion powder
    1/4 tsp cayenne pepper

Instant Pot Liquid:
      1 c  water
      1/2 c  apple juice , or 1/4 cup apple cider vinegar
      1 tbsp liquid smoke

Rib Sauce:
      1 c  Brown Sugar, Firmly Packed
    1/2 c  Chili Sauce
    1/4 c  Ketchup
    1/4 c  Soy Sauce
    1/4 c  Worcestershire Sauce
    1/4 c  Dark Rum
      1 tsp  Dry Mustard
      2 ea Cloves Garlic, Crushed
      1 x  Dash Pepper
 
Instructions
 

    Remove membranes from the back of ribs, if needed.
    Rubs seasonings over both sides of ribs.
    Place wire trivet rack in the bottom of the instant pot.
    Add water, apple juice (or apple cider vinegar) and liquid smoke (optional, but recommended for that great smokey flavor).
    Place the ribs upright, with the meat side facing out. If you are using one large rack of ribs, then circle them around the pot.
    Secure lid and close vent.
    Press manual or pressure cook and cook on high pressure for 23 minutes.
    When the timer beeps, allow the pressure to naturally release for 5 min, then turn the valve to quick release.
    Carefully remove ribs to a large, foil-lined baking sheet and slather them in BBQ sauce.
    Optional: broil them in the oven for 2-3 minutes to caramelize the bbq sauce.