- In a bowl, combine the brown sugar, chili powder, salt, pepper and onion powder.
- On a work surface, cut the ribs into sections of 3 or 4 bones each. Rub each rib section all over with the spice mixture.
- Pour 1 cup (250 ml) of water into the pressure cooker. Insert the steaming tray. Stand the rib sections up on the steaming tray. Cover and select the Meat function.
- Let the pressure release naturally for at least 15 minutes. Once the pressure is released, remove the lid. Remove the ribs and discard the cooking liquid.
- Meanwhile, in a small pot, cook the spices in the butter for 1 minute, stirring constantly. Add the remaining ingredients. Bring to a boil and simmer for 10 to 15 minutes or until the sauce is thick and syrupy. Season with salt and pepper.
- Preheat the grill, setting the burners to medium. Oil the grate.
- Grill the ribs for 15 minutes, turning often and brushing with the barbecue sauce. Serve the ribs with any remaining barbecue sauce.
Instead of using the barbecue, you can finish cooking the ribs in the oven set to broil. On a baking sheet lined with foil, place the ribs and brush with some barbecue sauce. Broil for 5 to 6 minutes on each side or until nicely caramelized.