We are supposed to cook ribs as racks. That is stupid. Cut the ribs into individual bones. Marinate them in something flavorful: Dr. Pepper, barley miso, smoked gochujang. Pressure cook them for 20 minutes. Every rib is exposed to seasonings. The flavors penetrate the meat. The result is fast, efficient flavor delivery. What else could use some increased surface area? What else are we doing because tradition tells us so?