Pressure Cooker Memphis-Style Ribs

• 1/2 cup white vinegar
• 1/2 cup water
• 3 tablespoons smoked paprika
• 2 tablespoons brown sugar
• 2 teaspoons salt
• 2 teaspoons coarsely ground pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground cumin
• 1 teaspoon ground mustard
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon celery salt
• 3/4 teaspoon cayenne pepper
• 2 racks pork baby back ribs (about 5 pounds)

1. Combine vinegar and water; brush over ribs. Pour remaining vinegar mixture into a 6-qt. electric pressure cooker. Mix together next 12 ingredients, reserving half. Sprinkle ribs with half of seasoning blend. Cut ribs into serving-size pieces; transfer to pressure cooker.
2. Lock lid; make sure vent is closed. Select manual; adjust pressure to high and set time for 20 minutes. When finished cooking, allow pressure to naturally release for 10 minutes and then quick-release any remaining pressure according to manufacturer's instructions.
3. Remove ribs; skim fat from cooking juices. Using a clean brush, brush ribs generously with skimmed cooking juices; sprinkle with reserved seasoning. Serve ribs with remaining juices.

white vinegar, water, paprika, brown sugar, salt, ground pepper, garlic, onion powder, ground cumin, ground mustard, thyme, oregano, celery salt, cayenne pepper, back ribs

Taken from www.tasteofhome.com/recipes/pressure-cooker-memphis-style-ribs/ (may not work)