• In a small bowl: combine brown sugar, paprika, salt, pepper and mix.
• Pour apple cider and liquid smoke in the cooker. Put the trivet in.
• Clean and pat the ribs dry with a paper towel. Place the ribs meat side down on the cutting board. Pull the skin membrane off the back of the ribs and discard it.
• Coat both sides of the ribs with the rub mixture. Place the ribs on top of the trivet (you'll have to form the ribs into a circle).
• Place the lid on. Pressure cook on high for 20 minutes with a 10 minutes natural release (exercise caution when releasing pressure from the cooker). Follow the manufacture instructions for releasing the pressure. Remove the lid. 

  Note: St. Louis Style - cook on high for 25 minutes and 10 minutes natural release. Spare Ribs - cook on high for 25 minutes and 15 minutes natural release.
• Place a wire rack on a baking sheet. Then, transfer the ribs (meat side up) to the wire rack (I used 2 tongs to help transfer the ribs to the baking sheet).
• Generously baste the ribs with your favorite BBQ sauce. Place the ribs in the oven and broil on high for 5-8 minutes or until caramelized.
• Remove the ribs from the oven and baste with sauce again (optional). Cool for 10 minutes before cutting. Place the ribs on a cutting board and cut between the bones.

Serve & Enjoy!