Article: Cover a baking tray with aluminum foil, then set a wire baking rack in it. Place the ribs bone-side down in the tray, and heat them for 30 minutes. Brush marinade on both sides of the ribs and turn them over. Keep brushing the ribs with the marinade and turning them every 30 minutes or so for 2-4 hours. Check that the internal temperature reaches 145 °F (63 °C). Pour some marinade in the bottom of the pot. Lean the ribs against the inside of the pot and each other so they're standing on end. Place the lid on the pot, and bring the pot to high pressure for 9 minutes, and then let it slowly release pressure over 10 minutes. Carefully release the rest of the pressure by opening the valve on top. Keep your hands and face out of the way of the steam. Put the ribs bone-side down in the smoker. Brush the ribs every hour or so with the marinade. Cook the ribs for 4 to 5 hours, until they reach an internal temperature of 145 °F (63 °C). Any kind of smoker will work for this process, as long as you maintain a constant temperature. Try cherry, apple, or mesquite wood for a flavorful smoke. Oil the grill first. To create indirect heat, either pile the charcoal on one side or light only one part of the grill. Set the meat bone-side down off to one side. Do not place it directly over the heat. Cook each side of the meat for 30 minutes, applying marinade several times. If the ribs aren't fork-tender yet, cook them for longer.  Aim for 225 °F (107 °C) for a gas grill. You can soak wood chips in water and place them on the charcoal or in the bottom of the gas grill if you want the meat to have a smokey flavor.

What is a summary?
Heat the ribs in the oven at 300 °F (149 °C) for an easy method. Use an instant pressure cooker to quickly cook and tenderize the meat. Place the ribs in a smoker at 225 °F (107 °C) for extra smokiness. Grill over indirect heat for one-method cooking.