Rinse ribs and pat dry.
Using a knife, trim any excess meat or fat from the bone side and any tough sinew or silver skin on the meaty side of the pork ribs.
Insert the tip of a thermometer or a blunt knife under the membrane and over a bone. Gently pull the membrane and peel off from the bones.
In a small bowl, combine salt, pepper, garlic powder, onion powder, and paprika. Season the meat, front and back, with the dry rub.
In the pressure cooker pot, combine cola and barbecue sauce. Stir until well blended.
Place slab of ribs in the pot.
Close and lock the lid, making sure the floating valve is set on SEALING. Press the MANUAL button, set at HIGH pressure and adjust the cooking time to 25 minutes.
When the Instant Pop beeps, allow natural pressure release for 5 minutes and then turn the steam floating valve on the lid to VENTING position to release the remaining pressure manually. Carefully open lid.
LIne a baking sheet with foil and preheat oven to 450 F.
Carefully remove ribs from the pot and transfer on the prepared baking sheet. Cover with foil to keep warm. Reserve the juices.
In a saucepan over medium heat, bring the reserved juices/sauce to a simmer. Cook for about 10 to 15 minutes or until reduced to a nice and thick consistency.
Using a brush, generously baste the pork ribs with the cola-bbq sauce. Bake in the preheated oven for about 10 to 15 minutes or until top is lightly browned and caramelized.