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Add all spices to a small bowl and combine well.
Using a knife, remove the silver skin membrane on the bone side of the ribs.
Liberally season ribs with seasoning mix on both sides.
Add one cup of apple cider to pot, along with trivet. Place both racks of ribs on top of trivet. Lock lid and cook for 22 minutes at high pressure.
Once cook time is complete, allow pressure to release naturally (will take about 25 minutes.)
Transfer ribs to baking sheet and place under high broiler for 5-7 minutes, until desired char is achieved. Watch closely to prevent burning.
In a medium saucepan over medium heat – combine all of the barbecue sauce ingredients, except the salt, and bring to a boil, stirring well. Let cool, then season with salt.
Cook the ribs following steps 1 through 5 of the dry rub ribs instructions. Then, transfer ribs to a baking tray and brush sauce all over the bone side. Place ribs under a high broiler for about 5 minutes. Then flip, sauce the meaty side, and broil for a few more minutes.