Just a rub and 20 minutes make these pork ribs crazy tender, but not mushy-too-tender. Easy weeknight meal!
First, the ribs. If you get your ribs from a butcher, ask him to trim it up to get that flap off (if there is one and take it home) and get the silver skin off (if it's on).
If you just buy them at a store, you'll want to do that yourself. Costco's ribs doesn't have the membrane. Others, I'm not sure, so you'll want to remove that. If you do have the flap on the ribs, just run your knife under it to remove it, if you want to. (More on that below.)
Once trimmed, rub it down with your favorite rub. Generously sprinkle the rub on and pat it in. Season both sides. Set in the fridge to hang out for about 30 minutes, you can go as long as overnight.
In your Instant Pot or other pressure cooker, add the trivet, beer (liquid), apple cider vinegar, and liquid smoke.
Get your ribs out and stand them upright in the pot. Coil them around the pot. You can fit a lot in there too, don't be afraid.
Close the lid, pressure on high for 20 minutes with a quick release.
Carefully remove the ribs from the pot and place on a tray or pan. Coat them with your favorite BBQ sauce. Now you can either toss them on a hot grill to get that sauce locked on, or if you don't have a grill, you can throw them in the oven under the broiler.
If you go the broiler method, don't stray too far from your oven. Broiling and burning can happen really fast, so keep an eye on it.
When the color looks good to you, remove, cut, eat. Enjoy!
****If you want more tenderness to your ribs, increase the time to 25 minutes, quick release.