These tender ribs get a boost of sweet heat and smoky flavor from both dried and canned chipotle chiles.
How to Make It
Heat oil in a 6-quart multi-cooker over high heat. Add onion; saute 5 minutes or until tender. Stir in ketchup and next six ingredients (through garlic). Bring to a boil; reduce heat, and simmer 5 minutes, stirring occasionally. Remove 1/2 cup of ketchup mixture from pressure cooker; set aside.
Remove membrane from bone sides of ribs. Cut ribs into four pieces to fit in cooker. Combine chile powder, garlic powder, and salt into a small bowl. Rub meat sides of ribs with spice mixture. Place ribs in cooker. Spoon reserved 1/2 cup ketchup mixture over ribs. Close lid securely; bring to high pressure oer high heat for 15 minutes. Turn off multi-cooker and let pressure release naturally for 15 minutes. Quick release any remaining pressure.
Skim fat from sauce in cooker; discard fat. Add brown sugar to sauce; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes or until slightly thick, stirring frequently. Reserve 1/2 cup reduced sauce.
Brush ribs with 1/2 cup sauce. Broil ribs 3 to 5 minutes, or until browned and crispy.