Sprinkle the spice rub on both sides of your rack and rub in. Insert the steam rack in your pressure cooker. If you don't have one, crumple tin foil or use canner lids to keep the meat from sitting on the bottom. Pour the beef stock into the pot.

Depending on the size of your pressure cooker you will need to cut your rack into pieces to fit. Stand the ribs in the pot on their edge, curling them around the pot, trying not to let the pieces touch each other.

Lock your cooker and set for high pressure (15 psi) for 26 minutes to get the fall off the bone goodness. When the timer goes off, turn off or unplug your pressure cooker. Wait until the cooker cools off enough so you can unlock the pot. This is called the "natural method" of release.

While the ribs are cooking, prepare a baking sheet by lining with tin foil. You can place a cooling rack on top, but not necessary.

Preheat the broiler in your oven to its highest setting, and move your oven rack to the uppermost position. Using tongs, transfer the ribs to the prepared pan and baste with your sauce.

Broil the ribs for 5 minutes or until the sauce is bubbling and you see dark edges. Remove the pan from the oven, turn the ribs over, and baste meaty side. Return to the broiler for another 6 minutes or until you see bubbling and beginning to brown.

Serve with your favourite summer side dishes, like coleslaw, potato salad, baked beans.