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Remove membrane from the back of ribs, if needed.
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Mix together the Apricot preserves, the brown sugar, garlic powder, soy sauce, and the hot pepper sesame oil. Reserve ½ cup for glazing later, keep that in the fridge until needed.
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Heavily coat the ribs in the rest of the glaze. Refrigerate for 8 hours or so (or up to 24 hours). If you are in a hurry, you can skip this step. But you will get more flavor if you have the time.
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When you are ready to cook the ribs
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Place wire trivet rack at the bottom of the instant pot.
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Add water, apple cider vinegar, and liquid smoke (optional, but recommended for that great smoky flavor).
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Place the ribs upright, with the meat side facing out. If you’re using one large rack of ribs, then circle them around the pot.
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Secure lid and close vent.
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Press “manual” or “pressure cook” and cook on high pressure for 25 minutes.
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When the timer beeps, allow the pressure to naturally release for 15 min, then turn the valve to quick release.
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Carefully remove ribs to a large, foil or Silpat lined baking sheet and slather them in ½ of the remaining glaze.
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Turn your oven to broil. Let it heat for 10 minutes or so.
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Broil them in the oven for several minutes to caramelize the BBQ sauce. Flip them and slather the other side with the rest of the glaze, and broil for several more minutes, until the ribs are caramelized and very sticky. Keep your eye on them to make sure they don’t burn. (this is optional, but it makes them taste and look like you’ve used the grill)