Combine the brown sugar, garlic salt, seasoned salt, seasoned pepper, onion powder, chili powder, ground mustard, paprika, Italian seasoning, and cumin, in a small bowl, and stir well to mix. Make sure the membrane on the underside of the ribs has been removed (if it hasn't, grab hold of one corner, and pull it the entire length of the ribs - see note). Season the ribs with the rub on both sides. Add the chicken broth, and red wine vinegar to the Instant pot. Place the metal trivet in the Instant Pot, and place the ribs on the trivet (see photo). Place the ribs in a circle on the trivet. Place the lid on the Instant Pot, making sure that the pressure valve is set to SEALING. Press the MANUAL button, and set the time to 25 minutes. When the ribs are done, the Instant Pot will beep, and go to the OFF reading. Let the Instant Pot build, and release the pressure naturally. This will infuse all the flavors, and make the ribs really tender. Once the Instant Pot reads OFF, make sure the FLOAT VALVE is down, and all the pressure has been released, remove the lid from the Instant Pot, and set aside.