Cut rack into smaller pieces, approx. 3-4 inches per segment. Rub dry rub all over top and bottom of each piece.
Pour water or broth into pot, them place a trivet in the middle. Place rib pieces on top of the trivet and close the lid and seal steam valve.
Set to high pressure for 35 minutes with a 10 minute natural release. Then release rest of steam and lift off lid.
Use tons to remove ribs and drain liquid inside pot. Put ribs in air crisp basket, brush sauce on and close attached lid. Air crisp at 400 degrees F for about 4-6 minutes or until crispy.