Rootitoot Pork Ribs

This recipe works with any cut of ribs: baby back ribs, St Louis, spare ribs, boneless, any kind.

1. Make the rub with the salt, pepper, paprika, onion and garlic powders and brown sugar (optional — they're great even without this step). Add any spices you like to this basic mixture: chili powder, cumin, cayenne… anything.
2. Rub all over the ribs and rest for 1/2 hour. Or not. They'll still taste great.
3. Pour 1 1/2 cups liquid in the Instant Pot. Any combination of: water, chicken broth, apple juice, 3 Tbsp apple cider vinegar, beer, soda, whatever you like.
4. Stand the whole racks of ribs up in the pot or cut them into chunks of about 3 or 4 ribs each and pile them on the trivet.
5. Close the lid and make sure the valve is set to Sealing. Press Pressure Cook (or Manual). Adjust time using the + and − buttons to get to 27 for fall-off-the-bone ribs or 22 for ribs with a bit of chew.
6. When it beeps that it's done, leave it alone for 15 minutes natural release. If you're planning to finish the ribs in your oven, turn it on to Broil now.
7. After the 15 minutes, flip the valve to Venting for a quick release. (Warning: this can be noisy. Your cat might hit the ceiling.) When the pin drops, remove the lid. They will look a little anemic at this point but you're about to make them beautiful.
8. Oven: put the ribs on a tin foil-lined baking sheet and slather them with your favourite BBQ sauce. Put them under the broiler in the oven for a few minutes to brown them. Watch closely so they don't burn. That's it. Best, fastest ribs EVER.
9. Grill: Well… you know how to do that, right?

Serve with plenty of napkins because … well … dang!