Servings: 4 to 6

1 rack of Baby Back Ribs 1 rack of Baby Back Ribs
 
Rub of your choice Rub of your choice
 
1 C. Water 1 C. Water
 
½ C. Apple Cider Vinegar ½ C. Apple Cider Vinegar
 
¼ tsp. Liquid Smoke ¼ tsp. Liquid Smoke

Remove any "silver skin" that may be on the back of the rack, using a sharp knife and paper towels
Season the Rib Rack with your choice of seasonings (Miners Mix Maynard BBQ Rub or your own, like some S&P, Garlic Powder, Onion Powder & Smoked Paprika is nice)
Pour the liquids into the liner
Place a trivet or Silicone Sling into the IP
Arrange the Ribs on the trivet, trying NOT to have any meat touching the sides of the liner
Cover and "seal" the IP lid
Set to Manual for 35 minutes
Once done, allow for a 15 minutes of Natural Release
Release the steam slowly
Carefully lift the trivet or silicone sling with the Ribs inside, they're very tender, be careful
Place on a baking tray
Heat your grill and give the ribs a good char
Serve warm with your choice of sides

*Cooks' Note: I wait for really good sales on Pork Ribs and toss the whole thing into the deep freeze for later.  *Cooks' Note: I wait for really good sales on Pork Ribs and toss the whole thing into the deep freeze for later.
It took about 13 minutes to come to pressure  It took about 13 minutes to come to pressure