Remove membrane from the back of the ribs, season well with salt & pepper and then place in an Instapot or pressure cooker. Add the broth and vinegar. Close lid and cook on high pressure for 18-20 minutes.
**Alternatively, you can cook the ribs on the grill low and slow for 2.5-3 hours.Pre-heat grill to 350F, place ribs over a rack with water and cook on grill until tender. When ribs are tender, increase heat on grill and proceed to glaze ribs with whiskey-maple sauce. **
While ribs are cooking add 1/3C of whiskey to a sauce pan, heat and then flame off the alcohol.
Add 1/3 cup of maple syrup to whiskey and simmer for about 8 minutes until reduced to a glaze. Make sure to stir every few minutes. Finish with 1T whisky. Cool for later.
Pre-heat grill on high.
Release steam from pressure cooker and remove the ribs.
Place ribs on grill and glaze with whiskey sauce. Let a nice lacquer build before glazing again, about 2-3 minutes per glaze.
When you have a nice caramelization from the glaze remove from the grill and serve with Co-op BLT Pasta Salad.