Set your 6-quart electric pressure cooker to the sauté or browning mode and adjust to medium heat. Add the canola oil and brown the ribs in batches, adding more oil as necessary. Once browned, remove the ribs and brown the onions in the same pot.

Return the ribs to the pressure cooker and add the water. Secure the lid and close the pressure-release valve. Set to pressure-cook on high for 40 minutes. Allow the pressure to release naturally for 10 minutes before quick-releasing any remaining pressure.

In a small saucepan, combine the chili sauce, plum preserves, brown sugar, red wine vinegar, Worcestershire sauce, Dijon mustard, and ground cloves. Heat and stir over medium heat until well mixed.

Remove the ribs from the pressure cooker and discard the cooking juices. Return the ribs to the pot and pour the prepared sauce over them. Secure the lid and close the pressure-release valve again. Set to pressure-cook on low for 5 minutes. Let the pressure release naturally for 5 minutes before quick-releasing any remaining pressure. Serve the ribs with the sauce.