Instant Pot Ribs

In a 6-quart electric pressure cooker, combine the water, vinegar and soy sauce.

Next, rub the meat on all sides with the mesquite seasoning, and arrange the ribs in the Instant Pot. Editor's Tip: Most store-bought ribs have a silver skin on their underside (pork tenderloin also has a silver skin). You should remove this thin, tough membrane before cooking the ribs. To remove the silver skin, insert a knife between the membrane and the meat, and gently lift and separate a small section from the meat and bone. Next, carefully work your fingers under the remaining skin to loosen it, then tug it off. It should come off in a single piece.

Seal and lock the lid on the pressure cooker, and close the pressure-release valve. Adjust the machine's settings to pressure-cook on high for 35 minutes. Let the pressure naturally release for 10 minutes, then quick-release any remaining pressure. Editor's Tip: Don't skip the natural pressure release. Releasing the pressure too soon may result in undercooked Instant Pot pork ribs that are tough and chewy. If you are new to the Instant Pot, here's everything you need to know about the natural release and quick-release methods.

Remove the ribs to a foil-lined baking sheet and preheat the broiler. Brush the ribs with half the barbecue sauce, then broil the ribs 4 to 6 inches from the heat until glazed, two to four minutes. Editor's Tip: Putting the saucy ribs under the broiler helps caramelize the glaze, giving the ribs that sticky texture you're after. Brush the ribs with the remaining barbecue sauce and serve warm.