Mix together the chili powder, cumin, paprika, onion powder, garlic powder, coriander, allspice, and salt. Stir to combine.
Rub this mixture over the ribs to coat evenly. Set aside for a half hour on the counter, or as long as overnight in the fridge.
Set the instant pot to saute and add the olive oil. Add in the onion and cook for 5 minutes to soften. Add in the garlic and cook 1 minute. Add in the tomato paste and cook for 2 minutes, stirring often.
Add in the vinegar and broth and stir to form the sauce. Put the wire rack into the instant pot, it should come right to the surface of the liquid.
Add the rib segments in, with the bones positioned vertically, the meaty side towards the wall of the pot, and the thicker side down.
Cover the pot and set it to pressure cook for 23 minutes, making sure the valve is set to seal. It will take a few minutes to come to pressure.
Once finished, allow the pressure to naturally reduce for 10 minutes, then switch the valve to release the pressure.
Preheat the oven to broil and add the ribs to a sheet pan. Use a hand blender, or regular blender, to blend the liquid in the pot smooth.
Pour the blended liquid into a sauce pot and turn to high. Stir the honey into the sauce. Simmer about 15 minutes until thickened.
Brush the sauce onto the ribs and broil a few minutes until the top is bubbling and starting to brown. Brush them with more sauce and repeat the process to form the bark layer on top of the ribs.