• Cut the spare ribs in half and rinse them under cool running water, rub the cut bone areas to dislodge any bone fragments and to loosen any blood clots, drain in a colander in the sink.
• Place a gallon size resealable plastic bag in a large bowl and fold down the sides, add the rest of the ingredients and mix.
• Add the spareribs into the marinade bag, seal it up (double bag, optional) and turn it over to thoroughly coat the ribs with marinade.
• Refrigerate overnight (minimum), 24 hours is ideal, 72 hours maximum.

About 1 hour before desired mealtime

• Set up Instant Pot, place the rack that comes with your Instant Pot with 1 cup of water in the liner, arrange the ribs so that the bones are vertical, don't stack them on top of each other, set the timer for 25 minutes, select meat, and turn the knob on top to seal.
• Transfer the extra marinade into a small saucepan and simmer on medium-low heat until the sauce is bubbly and slightly thickened, set aside until ready to use.
• When the Instant Pot timer goes off natural release 10-15 minutes and line a rimmed baking sheet with foil, turn on the oven broiler.
• When the Instant Pot is ready, use large tongs and carefully remove the ribs from the Instant Pot and place them on your prepared baking sheet, brush the ribs with the cooked sauce and place on an upper rack in the oven for 3-5 minutes until desired browning.
• Take the ribs out of the oven and allow them to rest for 5-10 minutes and then slice into 1-2 rib serving pieces.