½ cup water
2 large onions, thickly sliced
1 each red and green peppers, seeded and cut into 1” strips
2 cups Bone Suckin’ Barbecue Sauce, hot or regular (or other barbecue sauce)
5 pounds beef spare ribs or flanken
2 tablespoons corn starch
Place water, onions and peppers in your pressure cooker. Place a single layer of ribs on the vegetables. Brush generously with sauce. Place another layer of ribs on top and once again brush with sauce. Continue layering until all the ribs are in the pot. Pour in any remaining sauce. Cover the pressure cooker by lining up indicator symbols on the lid and handle. Turn and lock lid in place, closing any required locking mechanisms. Turn up flame to high until just before the second or higher pressure indicator appears. Lower the heat slightly to maintain pressure at the second level but no higher. Cook for 25 minutes. Remove from heat.
When the pressure indicators are completely lowered, either by waiting or quick release methods, open the cover. Remove the ribs to a platter and keep warm. Skim off any visible fat and place 2 tablespoons of the liquid in the cooker into a small bowl. Stir in the cornstarch and pour it back into the pot. Bring to a gentle boil and heat until sauce thickens, about 2-3 minutes. Pour sauce over ribs and serve.