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1
Cut the ribs apart.
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2
Coat them on all sides with most of the barbecue sauce and sprinkle with salt and pepper: set the remaining sauce aside.
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3
Arrange the ribs in a steamer basket; you can stand them somewhat vertically to get them to fit.
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4
Set aside.
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5
Heat the pressure cooker base on medium heat, add the oil, and heat briefly.
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6
Stir in the onion and saute until soft, about 4 minutes.
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7
Add the water, beans, and bay leaf and stir.
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8
Lower the rib-filled steamer basket into the pressure cooker and then close and lock the lid.
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9
Cook at high pressure (see Notes) for 20 minutes/stovetop or 23 to 25 minutes/ electric (or nonstandard stovetop), When the time is up, open the pressure cooker with the 10-Minute Natural Release method (see Notes).
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10
Set the upturned lid of the cooker on your countertop.
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11
Carefully lift the steamer basket out of the cooker and place it on the lid; cover with aluminum foil.
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12
Fish out and discard the bay leaf from the beans, and mix in 1 teaspoon salt, the garlic, and spinach.
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13
Using a slotted spoon, scoop the bean mixture into a large casserole (big enough to hold the ribs in one layer) with low sides.
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14
Using tongs, arrange the ribs on top of the beans and brush with the remaining barbecue sauce.
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15
Turn on the broiler.
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16
Broil the casserole until the sauce on the ribs is lightly caramelized, 3 to 5 minutes.
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17
Serve immediately.
