Remove the membrane from the underside of the ribs. To do this, find a corner and pull it all the way down the entire length. Or use a butter knife, and slip it under, and pull it off. Then wash and dry the ribs, patting them with a paper towel to fully dry them. Set aside.
Combine spice rub ingredients in a small bowl, and stir to mix completely. Set aside.
Rub all sides of the rack of ribs with the spice rub. Completely coat the exterior.
Prep your instant pot by pouring the water, and liquid smoke into the bottom of the pot. Then place the trivet into the bottom so the ribs won’t be sitting directly in the liquid.
Add the ribs, on top of the trivet, wrapping them into a circle, inside the pot liner. If you can’t fit them, by wrapping them, you can cut them, and place them in a teepee like formation on the trivet.
Close and lock the lid. Place valve to the sealing position.
Select high pressure and set the timer for 30 minutes.
Meanwhile, when there is 15-20 minutes of time left before ribs are done, preheat the oven to Broil on High. Line a baking sheet with aluminum foil.
The pot will take 10- 15 minutes or so to come to pressure, then 30 minutes of cook time. Once this is done, allow 15 minutes for pressure to naturally release (pot should read L00:15). After the 15 minutes, turn the valve to release pressure, and carefully open the lid (away from you).
Use tongs to remove the rack of ribs from the pot, and place on the lined baking tray.
Brush ribs on all sides with your favorite barbeque sauce. Coating them liberally.
Place tray in the preheated oven, and broil 3-5 minutes to caramelize the BBQ sauce, watching closely so as not to burn them.
Use an instant-read thermometer inserted into the center to ensure they are done, it should read 145 degrees F (63 degrees C).
Serve with extra sauce if desired.