Shar's BBQ Boneless Southwestern Ribs (pressure cooker)

4-5 lbs boneless country style ribs
or
4-5 lbs baby back ribs
or
4-5 lbs pork loin (your choice, they all taste about the same)

Homemade BBQ sauce

In a 5 litre waffle bottom pressure cooker:
Preheat pressure cooker on medium high heat until water dances across bottom of pan. Add ribs and allow the juices to sear inside the meat (approx. 5-7 mins). When the meat releases easily from the pan, turn it over.
Place lid on pressure cooker and bring up to second ring. Pressure for 20 mins (beef) or 50 mins (pork). Allow pressure to drop on its own.
Remove ribs from iquid and place in a bowl. Shred and smother with homemade BBQ sauce to taste.

To broil:
Do Not Shred. Place whole ribs on parchment lined cookie sheet. Place under broiler until golden brown.

To grill:
Do Not Shred. Place ribs on hot grill until golden brown.

Homemade BBQ Sauce:
2 C ketchup
1 C water mixed with 2 T beef broth powder
1/2 C brown sugar
2 T smokey mesquite bbq seasoning

In blender, add all ingredients and mix together. Pour over meat and serve.