Prepare the dry rub by combining all the dry rub ingredients together in a small bowl.
Remove the membrane from the back of the ribs with a paper towel.
Season the baby back ribs with the dry rub generously on both sides.
Place the ribs inside the Instant Pot, standing up and wrapping around the Instant Pot.
Pour the apple juice, apple cider vinegar and liquid smoke inside the Instant pot, no need to stir. Close the lid (follow the manufacturer's guide for instructions on how to close the instant pot lid). Set the Instant Pot to the Meat/Stew setting and set the timer to 20 minutes.
Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 15 minutes. Follow the manufacturer's guide for quick release, if in a rush. Carefully unlock and remove the lid from the instant pot.
While the ribs are cooking prepare the BBQ sauce. In a small saucepan add all the BBQ sauce ingredients and stir to combine. Simmer on low heat for about 20 to 25 minutes, the sauce should reduce a bit.
Carefully remove the ribs from the Instant Pot and place them onto a baking sheet. Brush them generously with the prepared BBQ sauce on both sides and place under the broiler for about 5 minutes. Keep the door to your oven open while broiling the ribs and keep an eye on them, because they could burn quickly.
Serve with leftover BBQ sauce.
I strongly recommend reading the manufacturer's guide for instructions on how to use your Instant Pot before attempting this recipe.
If stored properly in an airtight container or wrapped tightly in aluminum foil, these ribs will last 3 - 4 days in the fridge. You can also freeze this recipe, for 2 - 3 months wrapped tightly in foil before thawing in the microwave or in cold water. Reheat in the oven and slather in sauce.