Instant Pot Jamaican Jerk Ribs
Tender pork ribs seasoned with bold Jamaican jerk spices and cooked in the Instant Pot for deep flavor and easy preparation. Finished under high heat for a caramelized crust, these ribs deliver authentic Caribbean taste with practical home kitchen convenience.
Ingredients
- 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
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.