Cooking the ribs in the multi cooker produces a very very tender flesh ready to baste with a delicious barbecue sauce before grilling in the oven or on the barbecue.
Insert a kitchen knife into the bone-side membrane to release it for removal.
When a part is clear, hold it with a piece of paper towel to prevent it from slipping off your hands and pull to remove the membrane.
Rub ribs with the garlic then baste both sides with maple syrup.
In a small bowl, combine salt, pepper, mustard, paprika, smoked paprika and cayenne and sprinkle on both sides of the meat. Rub this mixture onto the ribs with your fingertips. If you have enough time, let the meat marinate in the refrigerator for 1 to 10 hours.
Place the Instant Pot rack in the inner pot, add the apple juice and apple cider vinegar and place the ribs standing up in circle with the flesh-side against the inner pot side.
Lock the lid with the pressure release button at sealing. Select "pressure" or "manual", set 25 minutes to "high" with "warm" to "off". Press on "start". (At 25 minutes of cooking the meat is practically detached from the bones, for slightly less cooked ribs reduce the cooking time by about 3 minutes). The pan will take about 10 minutes to start cooking. When the end of cooking alarm sounds, let stand 15 minutes and release the pressure. If time permits, wait about twenty minutes before removing the ribs from the pan; the flesh will firm a little and they meat will have less tendency to fall off the bones when you remove them from the inner pot.
Preheat the barbecue on low heat or set the oven rack in the upper third of the oven and preheat at broil.
Gently remove the ribs from the Instant Pot and place on a baking sheet. Brush with barbecue sauce and grill for about 3 to 5 minutes per side, checking frequently to prevent sauce from burning.
As soon as the ribs are grilled, brush with additional sauce and serve.