• Remove the silver skin from the back of two racks of pork back ribs and cut the ribs into 3-4 rib sections. Season the ribs front and back with the dry rub.

Electric Pressure Cooker

• In the inner cooking pot, add 1 cup water and layer ribs and ginger slices.
• Close and lock the lid, making sure the steam knob is on Sealing/Locked. Pressure cook on high for 18 minutes. If you like the ribs less fall-off-the-bone, with a little tug on then, cook them for only 15 minutes. If you want them to completely fall off the bone, cook 20 minutes.
• Meanwhile, in a medium saucepan, add pineapple, broth, sugar, dark soy sauce, soy sauce, oyster sauce and grated ginger. Bring to a simmer on medium heat and let it simmer for 30 minutes.
• In a small bowl, dissolve cornstarch in cold water and add the slurry into the sauce. Stir until thickened.
• Once the cooking is done, quick release the pressure.
• Preheat the broiler. Line a sheet pan with parchment paper or aluminum foil. Lay the ribs, bone side up and cover with half the sauce. Place about 6 inches under the broiler for 3-5 minutes until the sauce is caramelized. Repeat on the other side and broil them for 7-9 minutes.
• If there is any sauce remaining, you may want to reduce it further while the ribs are under the broiler.
• Serve with the caramelized sauce from the pan and any extra sauce.

Oven

• Preheat oven to 300℉. Line a sheet pan with parchment paper or aluminum foil.
• Tear off a piece of aluminum foil for each section of ribs, large enough to enclose the rib in packets.
• Place a section of seasoned ribs on a piece of foil. Lay a couple pieces of ginger on the ribs. Bring two opposite ends of the foil up, meet in the middle above the ribs, fold and roll the foil down like a paper bag. Fold the two open ends under to create a tightly sealed foil packet. Put the packets on the prepared pan. Repeat with the remaining ribs.
• Bake in the preheated oven for 2½ hours until tender..
• Meanwhile, in a medium saucepan, add pineapple, broth, sugar, dark soy sauce, soy sauce, oyster sauce and grated ginger. Bring to a simmer on medium heat and let it simmer for 30 minutes.
• In a small bowl, dissolve cornstarch in cold water and add the slurry into the sauce. Stir until thickened.
• Remove the ribs when they are done and preheat the broiler.
• Open up the packets and lay the ribs back on the sheet pan, bone side up and cover with half the sauce. Place the ribs about 6 inches under the broiler for 3-5 minutes until the sauce is caramelized. Repeat on the other side and broil them for 7-9 minutes.
• If there is any sauce remaining, you may want to reduce it further while the ribs are under the broiler.
• Serve with the caramelized sauce from the pan and any extra sauce.