Remove the lining from the bottom side of the ribs by running a butter knife under the skin and then using a paper towel to grip and remove completely.
Combine the brown sugar, chili powder, parsley, salt, pepper, cumin, garlic powder, onion powder, and cayenne pepper in a small dish and rub all over the ribs.
Place the metal rack at the bottom of the pressure cooker and place the ribs inside the pot, standing on their side, wrapping around the inside of the pot. Pour in the water, apple cider, and liquid smoke (if desired), being careful not to wash off any of the seasonings on the meat.
Secure the lid, making sure the vent is closed. Press the MEAT button and set the time for 25 minutes. Let the pressure naturally release for 10 mintues, then quick release the rest of the way.
While the pressure is releasing, preheat the oven to BROIL and place an oven rack about 6-8 inches from the top of the oven. Line a large baking sheet with foil and then carefully remove the ribs from the pressure cooker and set on the prepared baking sheet.
Brush the ribs with barbecue sauce and then BROIL for 5 minutes. Do not walk away. Keep a close eye on the oven, as some ovens run hotter and you might need to pull the ribs early. When the sauce begins to carmelize on the ribs, they are done.
Serve hot with extra barbecue sauce for dipping, if desired. Enjoy!