Cut rib rack into 3 or 4 large pieces (just small enough to fit into your InstaPot) and generously coat ribs in seasoning on all sides.
Add apple juice (or water) into the bottom of the InstaPot and add rib rack pieces, stacking as needed.
Seal InstaPot and cook on high pressure for 40 minutes. Allow 5 minutes for natural release.
In lieu of an InstaPot, seal seasoned ribs in foil and bake on a sheet tray for 2.5 hours at 250°.
Heat grill and oil grates. Brush rib portions generously with our homemade BBQ sauce (recipe below or Stonewall Kitchen Baby Back Rib Sauce) and grill over indirect heat until sauce is caramelized, 4-6 minutes on each side.
Serve with baked beans, corn on the cob (don't forget our Corn on the Cob Seasonings!), pickles, Texas toast, onion slices, and more sauce.
Herby Maple Barbecue Sauce
In a microwave safe bowl, heat ketchup (covered) in the microwave for 90 seconds. Stir in seasoning. Slather ribs after pressure-cooking/baking and before grilling.
Herby Maple Baked Beans
In a medium sauce pan over medium heat, brown diced bacon until crispy (4-6 minutes), stirring occassionally.
Add seasoning, stirring constantly for 30 seconds and then add baked beans. Be careful - this may bubble, steam, or splatter.
Let simmer over low heat for 2-5 minutes. Serve immediately.