Remove the membrane from the underside of the ribs.
In a Ziploc bag, add chili powder, paprika, onion powder, garlic powder, mustard powder, pepper, dried thyme, dried oregano, cayenne pepper, brown sugar, salt. Seal bag and toss until all herbs and spices are combined.
Sprinkle this dry rub over both the ribs and rub it thoroughly on both sides.
Place a trivet/ wire rack in the pressure cooker.
Pour chicken broth and apple cider vinegar.
Place ribs upright on top of the trivet, wrapped around in a circle.
Put the lid on and turn the valve to “Sealing.”
Select “Manual” mode and set the timer for 25 minutes.
When the cook time is over, turn the valve to "Venting" and do a quick pressure release.
Remove ribs gently from the pressure cooker and place them (meat side up) on a baking tray, lined with aluminum foil.
Brush heavily with barbecue sauce.
Transfer tray to oven and broil for 5-6 minutes or until sauce is caramelized.
Remove from oven and serve immediately. Enjoy!