Sprinkle the ribs evenly with the barbecue dry rub. [See Note 1]
Optional: quickly brown the ribs on all sides using the saute setting and 1 tbsp of oil. Brown the ribs in two batches. [See Note 1].
Pour the 1/2 cup water (or beef stock) and 1/2 cup of your favorite BBQ sauce into the base of the pressure cooker pot, stirring to combine.
Add the ribs in a single layer around the bottom of the pot.
Cover with the lid and lock into place. Be sure the quick release valve is in the pressure position. Cook at high pressure for 45 minutes.
Allow the pressure release naturally, about 15 -20 minutes.
Optional: Remove the ribs to a foil-lined rimmed baking sheet. Baste the ribs with extra barbecue sauce and caramelize under the broiler of the oven for about 5-minutes.
Serve with additional BBQ sauce, fresh steamed vegetables, and your choice of rice, mashed potatoes, or polenta to sop up the sauce!
Notes
I like to use the saute setting and first give the ribs a little sear on all sides. It doesn't take long and you can totally skip that step if you are pressed for time.
I make my own homemade barbecue rub and barbecue sauce. My homemade rubs and sauces are gluten-free.
WW Smart points values calculated with G. Hughs Spicy Sugar-Free BBQ sauce.