Costco seasoned ribs in the Instant Pot?

This is the recipe I use all the time- see below for preseasoned ribs. They come out really good!
I just cooked a huge batch and froze without the bbq sauce and then will thaw and broil with that.

RIB RUB
1/4 cup paprika
1 tbsp cayenne pepper
2 tbsp freshly ground black pepper
3 tbsp garlic powder
1 tbsp onion powder
3 tbsp Kosher salt
1 tbsp dried oregano
1 tbsp dried thyme

About one hour before you plan to start grilling, make the rub:
In a bowl, combine all dry ingredients.
Pat the ribs dry with paper towels.
Remove the thin membrane attached to the underside of the ribs. (I don’t do because I’m not sure what this is!)
Sprinkle both sides ribs with the rub. Set aside at room temperature for one hour. (Also I don’t usually plan ahead so sometimes I just season and throw in the pot without waiting)

(Or you can buy the pre-seasoned St. Louis style from Costco. But not W30)
Put about 1.5 cups of water/broth in your pot. One recipe that I used first called for 1 cup of apple juice and .5 cup water. But the last time I did it I didn't have apple juice so I used about 1.25 cups water and then some OJ. I didn't notice any difference in taste.
Put in trivet, take rack of ribs and curl it around inside the pot (it will be sitting on the trivet).
Manual for about 20 minutes and then NPR. Maybe 25 minutes. You have to decide based on how you like them. Poke with a fork before you take them out and if they're not quite to your liking just put the pot back on for a few more minutes.
Prepare a cookie sheet with foil.
Take ribs out, lay on foil, brush with your favorite bbq sauce, broil in oven till sauce is bubbly.
Turn ribs over and do the same on the other side.
(Sometimes I just do the top)

Yes! We make those all the time, although now that we have a smoker DH likes to use it instead. But you can absolutely do them in the IP. I put the water in first then roll them up and stand them on end in the pot with one of the flat racks in the bottom. Then I squirt some BBQ sauce over the top and down in between the ribs. I cook them for about 40-45 minutes on high pressure, let them natural release for about ten minutes and take them out. If you like the sauce to be caramelized you can finish them under the broiler or on the grill, but honestly we never usually do that. We just take them out, add more sauce and eat them like that.