Remove the membrane from the underside of the ribs. Cut into 3 to 4 sections, or leave whole.
Mix liquid smoke and vinegar then brush on both sides of the ribs.
Sprinkle the dry rub generously on both sides and work into the meat.
Place a metal trivet (Instant Pot) or crisper basket (Foodi) into the pot.
Pour the remaining vinegar/liquid smoke mixture along with a cup of water into the pot.
Place seasoned ribs on top of the trivet or crisper basket meat-side facing out, in a circle.
Select manual setting, adjust the pressure to high and set time for 20-30 minutes depending on how you like them.
For firm ribs, cook for 20 minutes. Cook for 30 minutes if you prefer tender, fall-off-the-bone ribs. Allow 10 minutes for pressure to build.
When finished cooking, quick-release pressure.