Instant Pot Jamaican Jerk Ribs

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 do – so I decided to turn that recipe into a recipe for my Instant Pot: Instant Pot [paid link] Jaimacan Jerk Ribs.

a plate of jamaican 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 [paid link]. The results were mouth-wateringly delicious. Sweet, spicy, and lip-smacking good.

Ribs dry rubbed and ready for the instant pot

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 [paid link] 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. 

A plate of dry rub ingredients

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.

 A bowl of Jamaican Barbecue sauce perfect for dunking.

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.

a plate of jamaican jerk ribs with lemons and sauce

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!


These sweet-and-spicy glazed Instant Pot Jamaican Jerk Ribs are tender and intensely flavored — and pretty much impossible to stop eating. #InstantPot #Pork #Rib #Recipes

Instant Pot Jamaican Jerk Ribs

Ronda Eagle | Kitchen Dreaming
These sweet-and-spicy glazed Instant Pot Jamaican Jerk Ribs are tender and intensely flavored — and pretty much impossible to stop eating. #InstantPot #Pork #Rib #Recipes
5 from 3 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Dinner, Entree, main meal
Cuisine American
Servings 10 Servings
Calories 407 kcal


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; apply the dry rub onto the ribs using as much or as little as you like.
  • 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.


  1. 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.
  2. I plave my ribs up on a collapsable stainless steel steamer basket to keep them up out of the cooking liquid.


Serving: 16 0zCalories: 407kcalCarbohydrates: 29gProtein: 23gFat: 22gSaturated Fat: 7gCholesterol: 79mgSodium: 1389mgPotassium: 481mgFiber: 2gSugar: 22gVitamin A: 369IUVitamin C: 1mgVitamin D: 1µgVitamin E: 1mgVitamin K: 7µgCalcium: 77mgFolate: 3µgIron: 2mgZinc: 3mg
Tried this recipe?Let us know how it was!

6 thoughts on “Instant Pot Jamaican Jerk Ribs”

  1. FYI, your instructions don’t indicate when or how to apply the dry rub to the ribs to aid the novice cook in the recipes preparation.

  2. These look fabulous! Do you prefer a certain brand of Jamaican bbq sauce? There are quite a few out there. Thanks in advance for the response


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