Remove the lining from the bottom side of the ribs by running a butter knife under the skin and then using a paper towel to grip and remove completely.
Combine the brown sugar, chili powder, parsley, onion salt, black pepper, cumin, and garlic powder in a small dish and rub all over the ribs. You can add some sprinkles of cayenne pepper if you wish once everything else is rubbed on or skip it all together.
Place the steam rack (came with your instant pot) in your pressure cooker and place the ribs inside the pot, standing on their side, wrapping around the inside of the pot. Pour in the apple juice, apple cider vinegar and liquid smoke, being careful to not wash off any of the spices. I cooked some frozen corn on the cob with it. They came out delicious!
Secure the lid, making sure the vent is closed. Press the pressure cook button or meat button set to 25 minutes. Now clean up any mess you have made!
Let the pressure naturally release for 10 minutes, then quick release the rest.
Carefully remove the ribs from the pressure cooker and set on a baking sheet. If you put down foil first on the baking sheet, it saves you some mess to clean up! Brush down with your favorite BBQ sauce (ahem Sweet Baby Rays), and pop under the broiler for 5 minutes, but keep an eye on it so it doesn't burn.
You can double the recipe, YUM, by wrapping the second rack of ribs around the first. Just double the spices, but keep the same amount of liquid.
Serving Size 1