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Remove the membrane from the baby back ribs and discard the membrane.
In a bowl, combine the black pepper, dry mustard, brown sugar, garlic powder, ground ginger, and salt.
Generously rub the mixture into the ribs, covering well.
Add the 1 cup of cherry soda to the inner liner and place the trivet into the Instant Pot.
Coil up the baby back ribs and place them into the inner liner.
Place the lid onto the Instant Pot and close.
Set the timer to 25 minutes (30 minutes for meatier ribs) on High Pressure/Manual.
Allow the pot to naturally release pressure for 10 minutes before removing the lid.
Combine the cherry preserves, bbq sauce, and Dijon mustard together. Set aside.
Set the oven to broil.
Carefully and gently transfer the ribs to a baking sheet lined with aluminum foil.
Generously coat the ribs with the cherry barbecue sauce and place the ribs under the broiler for 2-4 minutes.
Remove from the oven and serve.