Cup of Yum
1. Combine the brown sugar, garlic salt, seasoned salt, seasoned pepper, onion powder, chili powder, ground mustard, paprika, Italian seasoning, and cumin, in a small bowl, and stir well to mix.
2. Make sure the membrane on the underside of the ribs has been removed (if it hasn't, grab hold of one corner, and pull it the entire length of the ribs - see note).
3. Season the ribs with the rub on both sides.
4. Add the chicken broth, and red wine vinegar to the Instant pot. Place the metal trivet in the Instant Pot, and place the ribs on the trivet (see photo). Place the ribs in a circle on the trivet.
5. Place the lid on the Instant Pot, making sure that the pressure valve is set to SEALING. Press the MANUAL button, and set the time to 25 minutes. When the ribs are done, the Instant Pot will beep, and go to the OFF reading. Let the Instant Pot build, and release the pressure naturally. This will infuse all the flavors, and make the ribs really tender.
6. Once the Instant Pot reads OFF, make sure the FLOAT VALVE is down, and all the pressure has been released, remove the lid from the Instant Pot, and set aside.
7. Double line a baking dish with heavy foil, and carefully remove the ribs from the Instant Pot, into the dish. Brush the barbecue sauce on the slabs of ribs, completely coating them in the sauce. Place the dish in the oven on BROIL, for about 5 - 6 minutes, or until the ribs have turned golden or caramelized. Remove the ribs, and brush with additional sauce.

GARLIC MASHED POTATOES

Cup of Yum
1. While the ribs are cooking in the Instant Pot, peel 3 - 4 pounds of white potatoes, and cut them in chunks. Place the potatoes in a large roaster, and cover them with cold water, and about 2 Tablespoons of salt.
2. Turn the burner on high, and boil the potatoes until done - about 15 - 20 minutes. When the potatoes are done, pour off all but about 1/4 of the water, and leave the potatoes in the roaster.
3. Mash the potatoes with a potato masher, and add 1 stick of butter, 1 Tablespoon of minced garlic, 1/2 cup of heavy cream (or half n half) 1 Tablespoon of coarse ground garlic salt, and 1 teaspoon of coarse ground black pepper to the potatoes.
4. Stir well to combine and keep warm on the lowest setting on the stove, and keep the mashed potatoes covered.
5. Serve the ribs over the mashed potatoes with garlic toast and a little extra barbecue sauce on the side. Enjoy!