Place the steam rack on the bottom of the Instant Pot and pour water and apple cider vinegar on top.

Pat the ribs dry. Sprinkle garlic, onion, salt, and pepper evenly on the ribs.

Place the ribs vertically in the Instant Pot on top of the steam rack, so they are standing on their side and coiling around the inside of the pot.

Close the lid and make sure that the pressure valve is set to "sealing."

Set to cook on Manual for 25 minutes under high pressure, let it naturally come to pressure for 10-15 minutes.

In the meantime, Pour coconut milk into a saucepan and heat over medium high heat. Once it start boiling, turn heat to low and let simmer for about 10-15 minutes until it's thick and you can see the milk solids separating from the oil.

Take off heat and add the rest of the ingredients for the White Barbecue Sauce to the saucepan, then whisk until smooth.

Preheat oven to broil.

Remove the ribs from the Instant Pot and place on a baking sheet so they curve down

Brush the ribs with the White Barbecue Sauce.

Broil for 3-5 minutes until the ribs form a dark, bubbly crust, keeping a close eye on it.

Remove from oven and cut into sections. Serve with more White Barbecue Sauce.