Pat the rack of ribs dry with a paper towel. Remove membrane if desired (I don't bother, but some people prefer it.)
Generously season the meat with dry rub. (top only-there's no meat on the back to speak of, especially if you leave the membrane intact.) Depending on the size of the rack, it should be 2-3 tbsp of seasoning.
Add 1 cup of water to the inner pot. Place the seasoned rack of ribs standing on end in a ring around the inside of the pot.
Close and lock the lid, and make sure the Steam Release Valve is set to Closed. Press Poultry (defaults to 15 mins on High) or use manual and adjust to 15 minutes. Press Start/Stop.
When the cooking cycle is done, allow a natural pressure release (NPR) for 10 minutes. Open the steam release valve to release any remaining steam. Carefully open the lid and lift out the trivet with the ribs.
Unfold the ring of ribs and place in a broiler safe pan. Baste with your favorite BBQ sauce and then broil on High (top rack close to the flame) for 5 minutes or until the sauce is bubbly and the ends of the meat looks crispy.
Let rest for a couple minutes and then slice and serve!
Notes
If desired, use apple sauce, apple cider or another thin liquid instead of water
Freshly made lemon pepper seasoning is excellent! Use coarse salt (Kosher salt), coarse ground pepper (I like to use a trio of peppercorns) and lemon zest. Adjust the ratio to your liking-but err on the side of more pepper, because it's delicious!
For larger ribs like spare ribs, country ribs or beef short ribs, go with a cook time of at least 30-40 minutes.