Ingredients: * ½ rack spare ribs * 1 tsp. salt * 1 tsp. black pepper * 1 cup beef stock * 3 Tbsp. dijon mustard * 3 Tbsp. packed brown sugar Instructions: 1. Cut your spare ribs into 2-3 pieces so that they will fit in the pressure cooker. Sprinkle both sides of ribs with salt and pepper. 2. Pour the beef stock into the cooker, then insert the steamer. Place the ribs on the steamer insert, ensuring that they aren’t stacked so that they cook evenly. 3. Lock the lid and set the cooker to high pressure. Cook at high pressure for at least 20 minutes, and up to 30 depending on how tender you want your ribs to be. When the timer goes off, turn off the pressure cooker completely. 4. Use natural pressure release to ease the pressure in the cooker, then unlock and remove the lid. 5. Transfer the ribs, using tongs, to a rack on top of a baking sheet. 6. Turn on the broiler in your oven and move a rack up to the top position. 7. Spoon off the fat that has come to the surface from the liquid remaining in the pressure cooker. Then, turn the pressure cooker to “brown” and bring the liquid to a heavy simmer. Cook for about 8-10 minutes, or until the liquid has reduced to ⅓ its original amount. 8. Stir the mustard and brown sugar into the liquid and continue simmering until the sauce is thickened, or about 6 minutes. 9. Baste the bone side of ribs with the sauce, then place under the broiler for about 4 minutes. Remove from broiler, turn, and baste the other side of ribs, then place back under the broiler for about 6 more minutes. 10. Cut and serve the ribs.