Remove the lining from the bottom side of the ribs by running a knife under the skin and then using a paper towel to grip and remove completely (you could ask the meat counter to do this for you).

Combine the brown sugar, chili powder, parsley, salt, pepper, cumin, garlic powder, and onion powder in a small dish and rub all over the ribs.

Place the rack in your pressure cooker and curl the ribs inside the pot, standing on their side, wrapping around the inside of the pot. Pour in the water, apple cider and liquid smoke (if using), being careful to not to pour over ribs and wash off the seasonings.

Secure the lid, making sure the vent is closed. Press the Meat button and set to 25 minutes. Let the pressure naturally release for 10 minutes, then quick release the rest of the way.

Carefully remove the ribs from the pressure cooker and set on a foil lined baking sheet. Brush down with BBQ sauce, and broil in the oven for 5 minutes, but make sure it doesn't burn.