Tried and True, just a hint of heat. I have adapted my dry rub from from Ribs, Chops, Steaks, & Wings by Ray Lampe, and my electric pressure cooking directions from Gracie Cooks! blog. We found the original rub recipe to have way too much salt, and we reduced the cayenne pepper so toddlers wouldn't be overwhelmed. I like to keep the ribs out of the bottom liquid as much as possible, and I top it with a fresh BBQ sauce (or Heinz's Kansas City BBQ sauce was even easier and quite yummy) for finishing off the ribs either in the oven or on the grill. The pressure-cooked unglazed ribs can be frozen - we tend to make as many slabs as our P.C. can hold. Afterwards, strain the liquid, defat, and use as a marinade for a rump roast. Removing the membrane that covers the inner part of the ribs and removing excess fat accounted for most of my prep time. In the Instant Pot, it only took 15 minutes to reach pressure, and 20 for the pressure to come down naturally. (The posted "Cooking Time" is the amount of time at High Pressure (11 psi). I think it is most convenient to cook the ribs ahead and just worry about "finishing" them when you are ready to eat.