On the spot Pot Jerk Ribs – DadCooksDinner

May 15, 2025

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On the spot Pot Jerk Ribs. Jamaican fashion pork ribs with a Scotch Bonnet and allspice marinade, fall-off-the-bone tender in about an hour because of strain cooking.

A plate of Instant Pot Jerk Ribs with green onions sprinkled on top

/TKJUMPTO

No, *You are * a Jerk.
Ahem…sorry. Speaking about “Jerk” makes my interior 8-year-old come out. Jamaican Jerk is derived from the identical root phrase as jerky – it was initially meat dried over an open wooden hearth.
Jamaican Jerk is a justly well-known spice mix. Made primarily of Scotch Bonnet peppers and allspice berries, it has a bunch of different flavors in it, together with onions, garlic, thyme, and cinnamon. Soy sauce is a surprisingly widespread ingredient – I feel Jamaican cooks, like cooks the world over, just like the salty, umami depth that soy sauce provides.
Scotch Bonnet peppers (and their shut relative, Habanero peppers) aren’t messing round. They need to include a biohazard warning. I as soon as rubbed my nostril after dealing with Habanero peppers, and it is not a mistake I will repeat. I put on gloves whereas seeding these peppers, and even then, I wash my arms after I’m finished dealing with them. I seed the peppers to cut back the warmth, leaving their scrumptious fruity taste as one of many foremost elements of the Jerk paste. That does not imply no warmth – I would price these ribs a medium to medium-high warmth degree – however they’re positively not Atomic Dying By Hearth ribs. (Not that there is something mistaken with that – in order for you further warmth, go forward and go away the seeds within the peppers if you add them to the meals processor.)
My large Jerk change is a liquid substitute: I substitute the rum within the jerk paste with pineapple juice. (It isn’t conventional, however hey, the Jamaican flag has a pineapple proper within the center – it will possibly’t be that far off.)
Most marinades do not really tenderize, however this one does, because of pineapple containing the enzyme Bromelain. Bromelain is a pure meat tenderizer that breaks down meat fibers. That is nice in small doses, however do not over-marinate these ribs, otherwise you’ll have mushy meat. I am going for 4 hours max of marinating.
After all, my different large change isn’t cooking the ribs over a hearth of pimento wooden – the wooden that allspice berries come from. I am cooking the ribs in my On the spot Pot, the place they’re pull-apart tender after a half hour at excessive strain.
On the lookout for a style of the Islands? Strive these jerk ribs – you will not be upset.

Ingredient substitutions and strategies

Need much less warmth? Substitute jalapeños for the Scotch bonnet peppers. (In the event you’re making Jerk ribs, you need to have not less than some warmth, so jalapeños are my “much less warmth” suggestion, even when they are not genuine.)
Need extra warmth? Do not seed the peppers. Take away the stems and mince the peppers within the meals processor, seeds and all. (I consider eradicating the stem like pulling the pin on a grenade, and I need to shout “hearth within the gap!” after I toss them within the meals processor.)
Which ribs? I like St. Louis Reduce spareribs for this recipe; they are a trimmed model of a full slab of spareribs. Cannot discover St. Louis Reduce Spareribs? Child again ribs are an important substitute, they usually prepare dinner the identical, with no adjustments to the recipe. Full slabs of spareribs are additionally good, however they take somewhat longer to prepare dinner. Cook dinner full slabs for 40 minutes at excessive strain in an On the spot Pot or different electrical strain cooker or for 36 minutes in a stovetop PC. Nation-style ribs, each bone-in and boneless, are additionally good substitutes; they will take 45 minutes at excessive strain in an On the spot Pot or 40 minutes in a stovetop PC.
Beef quick ribs? Beef quick ribs additionally work with this jerk seasoning; I get ½-inch thick, bone-in, cross-cut beef quick ribs and prepare dinner them the identical means because the pork ribs on this recipe.

Tips on how to make On the spot Pot Jerk Ribs

Take away the membrane from the ribs

On the bone facet of the slab of ribs, work a butter knife between the membrane and a bone, then seize the membrane with a paper towel and pull it off of the ribs. Pull gently however firmly; if the membrane tears whilst you’re pulling, work the knife beneath the remaining items and pull them off as nicely. Trim the flap of meat from the bone facet as nicely – both discard it or marinate it and add it to the pot with the ribs. (The rib flap makes a pleasant prepare dinner’s snack.)

Make the Jerk Marinade

Put the seeded scotch bonnet peppers, garlic, and scallions in a meals processor and pulse with 1-second pulses till finely chopped, about 5 pulses. Add the brown sugar, allspice, paprika, thyme, and cinnamon, and pulse a number of instances to combine. Add the vegetable oil, soy sauce, and pineapple juice, then run the meals processor for 30 seconds to mix right into a marinade.

Season the ribs

Reduce the rack of ribs into 4 items, chopping between each third bone. Sprinkle the ribs with 1½ teaspoons of sea salt. Put the ribs in a zip-top plastic bag, pour within the Jerk marinade, and seal, squeezing out any further air from the bag. (Or, put the ribs in a baking dish, pour the Jerk marinade over the ribs, and canopy with plastic wrap). Refrigerate for 1 to 4 hours, flipping the bag of ribs now and again to redistribute the marinade.

Strain prepare dinner the ribs for half-hour with a Pure Launch

Pour ½ cup of water into the On the spot Pot (or use the minimal liquid quantity to your strain cooker), and (optionally available) add 1 tablespoon of liquid smoke. Carry the ribs out of the marinade, letting any extra drip off, then stack the ribs loosely within the cooker, bone facet down. Lock the lid and prepare dinner on excessive strain for half-hour in an On the spot Pot or different electrical strain cooker (use “Guide” or “Strain Cook dinner” mode in an On the spot Pot) or for twenty-four minutes in a stovetop strain cooker. Let the strain come down naturally, about 15 extra minutes. In the event you’re in a rush, you’ll be able to fast launch any remaining strain after quarter-hour.

Broil the ribs (optionally available)

Put the ribs, bone facet down, on a rimmed baking sheet. Put the baking sheet beneath a broiler set to excessive. Broil the ribs till they begin to brown, about 5 minutes. Take away the ribs from the broiler, serve, and revel in!

Suggestions and Methods

I do not use a rack – there is not a lot water within the pot, and the ribs act as a pure rack. However in order for you a rack to elevate the ribs out of the water, go proper forward. It does not change the cooking time.
Liquid smoke is a pure product made by distilling the liquid from wooden smoke. I add it to the water after I strain prepare dinner ribs as a result of I just like the trace of taste it provides to the pork. You may skip it in order for you.

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