In a small bowl, combine 1 tablespoon salt, 3/4 teaspoon pepper, and 3 teaspoons of the smoked paprika. Rub the mix all over the ribs.
In a 6 or 8-quart Instant Pot, combine 1 tablespoon of the apple cider vinegar and 1/4 cup water. Place the rib rack upright in the Instant Pot insert, curving it into a cylinder. Select the manual setting, adjust the pressure to high, and set the time for 30 minutes. Once cooked, let the Instant Pot sit unopened for 10 minutes, then quick-release the pressure following the manufacturer’s directions. Reserve the ribs and liquid in the bottom.
Meanwhile, make the barbecue sauce: Heat the olive oil in a saucepan over medium-low heat. Add the shallot and cook, stirring occasionally, until soft and translucent, 3 to 4 minutes. Stir in the cumin and remaining 1 teaspoon smoked paprika and cook for 1 minute more. Add the ketchup, sweetener, hot sauce, and the remaining 1 tablespoon apple cider vinegar. Stir to combine, cook for 1 minute, then set aside.
Line a rimmed baking sheet with foil. Place an oven rack about 6 inches from the broiler, then preheat the oven to broil. Carefully transfer the rib rack to the prepared baking sheet, bone side up.
Whisk 1/2 cup of the rib braising liquid into the barbecue sauce. Season with 3/4 teaspoon salt and 1/4 teaspoon pepper. Brush some of the sauce over the back side of the ribs, then broil the ribs until the sauce is caramelized and browned, 3 to 4 minutes. Flip the ribs so they’re meat side up, baste with sauce, and broil until the sauce is caramelized, 3 to 4 minutes.
Cut the rib rack into individual ribs and serve with the remaining barbecue sauce on the side.