Season country pork ribs with garlic powder, onion powder, and black pepper. Set aside.
Turn the Instant Pot to Saute, 15 minutes. Add 1 Tablespoon olive oil. Add in the seasoned pork and sear until brown on all sides. Set aside pork.
If needed, add the second Tablespoon of olive oil to the Instant Pot. Add in the carrots, celery, and onions. Saute till veggies get soft, around 3 minutes. Add in the minced garlic, stir for a minute.
Add in the red wine, use a wooden spoon to bring up any brown bits at the bottom of the pot. (Note 2). Let saute about 3 minutes.
Stir in crushed tomatoes, diced tomatoes, tomato paste, water, bay leaf, oregano, basil, and fennel. Add in a dash of salt and pepper. Cancel saute on the instant pot. Add in the brown pork pieces.
Place lid on Instant Pot, lock it and close the vent. Press "Pressure Cook" high pressure and put the time to 40 minutes. Once cooking complete, naturally release the pressure for about 5 minutes. Then turn valve to auto release remaining steam.
Once complete, remove the lid, discard the bay leaf. Shred the pork, check seasoning, reseason if needed.
Serve with pappardelle or your favorite pasta. If a low-carb alternative is needed, see note 4.