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
1tablespooncayenne pepper or jalapeno powder [See Note]
2teaspoonscoarse black pepper
2teaspoonsdry thyme
1teaspooncinnamon
1teaspoonallspice
1teaspoonground cloves
For the Cooking Liquid:
1/2cupapple cider vinegar
1/2cupwater
1teaspoonfreshly squeezed lime juice
Instructions
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.
Notes
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.