1 medium leek (white portion only), finely chopped
1 garlic clove, minced
1 cup chicken stock
1 can (6 ounces) tomato paste
2 tablespoons ground mustard
2 tablespoons red wine vinegar
2 tablespoons Worcestershire sauce
2 teaspoons paprika
2 teaspoons celery salt
1 teaspoon ground cinnamon
1/2 teaspoon pepper
Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown ribs in batches; set aside.
Add butter to pressure cooker. When melted, cook and stir leek until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Add stock to pressure cooker. Cook 1 minute, stirring to loosen browned bits from pan. Press cancel.
In a small bowl, combine remaining ingredients; spread over ribs. Return ribs to pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Let pressure release naturally.