To Make the Ribs
Combine the onion powder, garlic powder, paprika, salt, and pepper in a small bowl. Rub the mixture on all sides of the ribs.
Select the Browning control on your appliance and add the oil to the pot. When the oil is hot, lightly brown the seasoned ribs on all sides. Do not overcrowd the pot, it will take a couple of batches to do all of the ribs. Put the browned ribs on a plate after they brown and set aside.
To Make the Sauce
Place the bacon in the pot of the pressure cooker. Using the same Browning control, cook until the bacon is just browned, stirring often.
Add the garlic and saute for one minute.
Add the remaining ingredients except salt and let come to a boil using the Saute function. Let the sauce simmer, uncovered, for 15 to 30 minutes until thickened. Season to taste with salt.
Blend in the pot with a stick blender or remove from heat and pour into a blender to blend until smooth. If using blender, put the sauce back in the pot.
Add the country ribs to the sauce in the pot and make sure all pieces are thoroughly coated.
Put the lid on the pressure cooker and lock it in place. Select High Pressure and set the timer for 15 minutes cooking time. When the beep sounds, let the pressure cooker natural release for 8 minutes, then release any remaining pressure. When the valve drops, remove the lid.
Remove the meat with tongs to a large plate and cover with foil to keep them warm.
Combine the cornstarch and water in a small bowl, whisking until the cornstarch dissolves and the slurry is smooth. Select Sauté on the pressure cooker to bring the sauce to a boil. Whisk in half of the cornstarch mixture and cook, stirring constantly, until the mixture thickens. If not thick enough. add the remaining slurry and repeat.
Add the ribs back to the pot making sure to coat all of them and simmer for 5-10 minutes to let the ribs absorb some of the sauce, stirring occasionally.
Serve the ribs and sauce with pasta (I made mac & cheese), rice or potatoes and a green vegetable.