1. In a small bowl stir together the brown sugar, kosher salt, mustard, smoked paprika, garlic salt, and pepper. Pat the ribs dry with paper towels and sprinkle with the spice mix.MAKE IT FAST
2. Place a steamer insert in an 6-quart electric or stove-top pressure cooker. Add the beef broth and the liquid smoke, if using. Place half of the barbecue sauce in a separate bowl and generously coat each section of ribs with remaining sauce. Place ribs in the pressure cooker.
3. Lock lid in place. Set electric cooker on high pressure to cook 30 minutes. For stove-top cooker, bring up to pressure over medium-high heat according to manufacturer's directions; reduce heat enough to maintain steady pressure. Cook 30 minutes. Remove from heat. Let the pressure release naturally. Open lid carefully.
4. Preheat broiler. Line a baking sheet with foil. Place ribs on the baking sheet and coat with remaining barbecue sauce. Broil for 3 to 5 minutes or until sauce is heated through.MAKE IT SLOW
5. Place the beef broth and liquid smoke, if using, in a 6-quart slow cooker. Place half of the barbecue sauce in a separate bowl and generously coat each section of ribs with remaining sauce. Add ribs to the slow cooker.
6. Cook for 9 to 10 hours on low or 4 1/2 to 5 hours on high or until ribs are very tender.
7. Broil ribs as instructed in Step 4 above.
1. Whisk all ingredients together. Sauce keeps in the refrigerator for up to 1 month.