How to Make It
Pour tea into a programmable pressure multicooker (such as Instant Pot). Insert cooker rack over tea.
Stir together sugar, salt, pepper, mustard, paprika, chile powder, and garlic powder in a small bowl; coat ribs evenly with mixture. Stand ribs on their long edges on rack in cooker, curling the ribs as needed to fit. Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 28 minutes. (It will take about 14 minutes to come to pressure.) (Times, instructions, and settings may vary according to cooker brand or model.)
Let the pressure release naturally for 5 minutes. Using a towel, carefully turn steam release handle to VENTING position, and let steam fully escape (float valve will drop). (This will take about 2 minutes.) Transfer ribs, meaty sides up, to a rimmed baking sheet lined with aluminum foil.
Preheat oven to high broil with rack positioned 8 inches from heat source. Remove cooker rack from cooker, and degrease drippings by skimming the top layer of fat. Select SAUTÉ on cooker; select HIGH temperature setting, and bring drippings to a boil. Boil, stirring occasionally, until liquid is reduced by half, 6 to 8 minutes. Stir in ketchup and hot sauce until smooth. Boil, stirring occasionally, until thickened, 4 to 5 minutes. Turn cooker off.
Brush 1/2 cup of the ketchup sauce onto ribs; transfer remaining sauce to a serving bowl. Place baking sheet with ribs in preheated oven; broil until lightly charred, 5 to 7 minutes. Serve alongside remaining ketchup sauce.