Remove the thin membrane (if it's there) from the back of the rib racks.
Make the dry rub by mixing all of the spices above.
Sprinkle pork dry rub all over the ribs. Allow the ribs to marinate at least 4 hours (ideally, overnight).
Pressure Cooker Directions
Add the ribs to the pressure cooker pot.
Pour the sugar-free cola or chicken broth into the bottom of the pot.
Add the pressure cooker lid and cook on high for 25 minutes.
Allow the pressure to quick release.
Finish the Ribs
Brush the tops of the ribs with half of the BBQ sauce.
For the Ninja Foodi: Air Crisp the ribs (400 degrees) for 10-15 minutes (the longer you keep them there, the crispier they get). For a broiler: broil them in a broiler-safe dish on high for 5 minutes. This step allows the rib tops and edges to char!
Make loose sauce with remaining bbq sauce. Serve the ribs with remaining loose sauce in a bowl.
Video
Notes
Cutting the RibsAfter removing the membrane from the ribs, I used to cut the ribs into smaller, 3 - 4 bone sections. I found that this made it easier for the ribs to fit into the cooking pot. They should be in an flat layer (not stacked) or standing up against the edges of the cooking pot. However, you don't need to do this if the ribs fit without cutting them.