Remove the membrane from the underside of the ribs, pulling it down the entire length with a paper towel (because it's very slippery!) Pat dry with a paper towel and season with salt and pepper.

Place the metal steam rack into a 6 or 8-QT Instant Pot. Place the seasoned ribs on the rack. Due to the length of the rack of ribs, you will have to wrap around the perimeter of the pot, meaty side outward. Add water, apple cider vinegar, kombu, scallion, garlic, ginger to the instant pot.

Attach lid to Pressure Cooker. Select Manual setting; adjust the pressure to high, and set time for 30-35 minutes (if you want the meat to fall off the bone, do 35 minutes)When finished cooking, natural release for 10 minutes, then quick release.

Carefully remove ribs from pot and set on foil-lined baking sheet (with rack, preferably), and set aside. Reserve ¼ cup of strained flavorful cooking liquid from Instant Pot.

Preheat oven to 425 degrees and position an oven rack to top ⅓ of oven. (This is where you will be broiling the ribs)

To make sticky soy glaze. Combine cooking liquid, soy sauce, brown sugar, honey, gochujang, and rice wine vinegar in a small sauce pan. Bring to boil over medium-high heat. Whisk in cornstarch/water slurry, and continue to boil to thicken. The sauce should coat back of a spoon.

Brush ⅓ of the glaze on the top and bottom of ribs. Slide in oven on top rack and roast for 5 minutes. Remove and brush the top only with an additional ⅓ glaze, Return to oven for another 5 minutes. Remove and brush the top with the remaining ⅓ of the glaze and return for the final 5 minutes of caramelizing the sticky glaze.

Garnish sticky ribs with sliced scallions and sesame seeds. Cut in between bones to serve as single rib portions, or slice in sets of 2 or 3 ribs for larger portions.