Cut the Ribs into 3-4 Rib portions. Place in a Zip Lock bag with the marinade for 8-12 Hours
Set the Treager to Smoke, add the Ribs (reserving the Marinade), close the lid and allow them to smoke for 1 hour
Add 1 C of the Marinade to the Ninja Foodie Pot.
Place the Ribs in the Crisper Basket and lower into the Foodie
Pressure Cook on High for 19 minutes
Remove the Pressure Cooker Lid and lower the Air Crisper lid. Air Crisp @ 400 Degrees for 10 minutes. Raise the lid and baste the ribs in the BBQ Sauce. Lower the lid again and continue to Air Crisp @ 400 Degrees for an additional 5 minutes
Measure out the remaining Marinade (should have about 1 C left) and add enough water to equal 2.5 C of Liquid. Place in a pot with the Rice. Bring to a boil, then lower to a simmer, cover and cook for 18 minutes.
If you don’t have a Smoker you can skip that step
When you release the pressure on the Cooker woudl be the ideal time to start heating the Rice so that it all finishes at the same time