Pressure Cooker St Louis Cut Spareribs with Espresso Chipotle BBQ Sauce

Instructions

1. Remove the membrane from the ribs: On the bone side of the ribs, work a butter knife between the membrane and the bone, then grab with a paper towel and pull the membrane off of the ribs. Pull gently but firmly; if the membrane tears while you’re pulling, work the knife under the remaining pieces and pull them off as well. Trim the flap of meat from the bone side as well – either discard it, or sprinkle it with rub and add it to the pot with the ribs. (It makes a nice cook’s snack.)
2. Make the rub and sauce: In a small bowl, stir the barbecue rub ingredients, breaking up any clumps of brown sugar with your fingers. Set aside. In a medium bowl, whisk the barbecue sauce ingredients until smooth. Set aside.
3. Season the ribs and put them in the pressure cooker: Sprinkle both sides of the ribs with the rub. Cut the rack of ribs into 4 pieces, cutting between every 3rd bone.
4. Pressure cook the ribs: Pour 1/2 cup of water into the pressure cooker pot (or use the minimum liquid amount for your pressure cooker). Stack the ribs in the pressure cooker bone side down. Lock the lid and pressure cook on high pressure for 30 minutes in an electric PC, or 24 minutes in a stovetop PC, then let the pressure come down naturally, about 15 more minutes.
5. Sauce and broil the ribs: Put the ribs, bone side down, on a rimmed baking sheet. Brush the ribs with the barbecue sauce, then put under a broiler set to high. Broil the ribs until the sauce is bubbling and just starting to brown, about 5 minutes. Remove the ribs from the broiler, brush with another layer of sauce, and serve.