I got the idea from a reader comment (Thanks, Becky!) to turn my Country-Style Jamaican Jerk Pork Ribs recipe into a recipe for baby back ribs. That’s easy enough to d0 – so I decided to turn that recipe into a recipe for my Instant Pot: Instant Pot Jaimacan Jerk Ribs.
To transform your weeknight cooking, turn on your Instant Pot or another electric pressure cooker. These sweet-and-spicy glazed ribs are tender and intensely flavored — and pretty much impossible to stop eating. I’ve also created the Caribbean inspired Jamaican Barbecue Sauce to absolutely douse the ribs when they come out of the Instant Pot . The results were mouth-wateringly delicious. Sweet, spicy, and lip-smacking good.
It starts with my dry Jamaican Jerk Rub generously applied on every side of the ribs which have been cut into 2 to 3 rib portions. I then stand those in a circle inside the Instant Pot with the meat side of the ribs facing the metal pot.
I place my ribs up on a collapsible steamer basket to keep them up out of the cooking liquid.
If I have more ribs, I stand them behind the first row in a concentric circle, meat facing towards the center. Cover and cook on high pressure for 30 minutes. Allow for a natural pressure release. Doing a quick (manual) release of pressure can result in tough meat. So slow release is the best option here.
Once the ribs are out of the Instant Pot, I slather each of them in a thick layer of sauce on all sides. From here, you can either serve them as is, or broil (or grill) them for a few minutes on each side to caramelize the sauce. If you don’t want any to bother with the oven, it’s perfectly fine to skip that step. Me, I love the charred bits of caramelized sauce. Yummy.
I will say that after my first test of this new recipe, I was really amazed at how tender the ribs were after such a short amount of cooking time. Pressure cooking definitely has its advantages and it’s no wonder it’s been around for over 50 years.
With the invention of the electric pressure cooker, pressure cooking has become safer and more user friendly making it mainstream as more and more people feel comfortable with trying pressure cooking. To be honest, in the past I had a stove-top pressure cooker and I was terrified of it. So the Instant Pot has really opened up a whole new world of cooking for me.
Do you have an Instant Pot or other electric Pressure cooker or are you thinking about getting one? Tell me about it below. I’d love to hear from you.
Ready for more Instant Pot Recipes? Check these out!
- Instant Pot Chicken and Dumplings
- Italian-Style Instant Pot Pot Roast
- Instant Pot Filipino Adobo Chicken
- Instant Pot Recipe: Pressure Cooker Meatloaf
Instant Pot Jamaican Jerk Ribs
- 4 to 5 pounds baby back ribs
- 2 tablespoons olive oil
- 2 cups Jamaican Barbecue Sauce
For the dry Jerk Seasoning Rub:
- 2 tablespoons ground coriander
- 2 tablespoons ground ginger
- 2 tablespoons light brown sugar
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon kosher salt
- 1 tablespoon cayenne pepper or jalapeno powder [See Note]
- 2 teaspoons coarse black pepper
- 2 teaspoons dry thyme
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- 1 teaspoon ground cloves
For the Cooking Liquid:
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 1 teaspoon freshly squeezed lime juice
- Cut the ribs into individual slabs of 2 or 3 ribs each, depending on their size. Place them in a large bowl or rimmed baking sheet.
- Coat the ribs with olive oil and set aside while you prepare the dry rub.
- In a small bowl, combine all of the ingredients for the Jerk Seasoning blend; Set aside.
- Arrange the ribs standing up along the outer edge of the pressure cooker, making a ring with the meat side of the ribs facing out. Continue with the remaining ribs, arranging them to make concentric circles this time with the meat facing in. [See Note 2]
- Pour the cooking liquid into the bottom of the pot, cover and cook on high pressure for 30 minutes. When finished, allow the pressure to release naturally.
- Heat the broiler of your oven.
- Transfer the ribs, to a rimmed baking sheet. Brush the ribs with Jamaican Barbecue Sauce sauce. Broil the ribs until they are charred in spots, 1 to 3 minutes. Then flip them over, brush with more sauce, and broil on that side until charred. Serve immediately.
- Scotch Bonnet peppers are not readily available in most grocery stores, substitute cayenne pepper powder in place of the Scotch Bonnets. I use Jalapeno powder.
- I plave my ribs up on a collapsable stainless steel steamer basket to keep them up out of the cooking liquid.
Nutritional information is provided as a courtesy, and is sourced from the USDA Food Database.
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