These Fall Off the Bone Instant Pot Jerk Ribs are the perfect balance of savory, spicy, and sweet. Onions and cilantro are infused with peppers, ginger, cloves & a ton of other aromatic spices to make the most incredibly dynamic jerk sauce.
How do you know your ribs are done? The Bone Test. The Instant Pot gets these ribs so tender that the bone literally slides cleanly out of the succulent rib meat. If you prefer your ribs to have a bit more ”bite” to them, you could reduce the cooking time. I like them tender so I cooked them until my ribs passed The Bone Test.
I almost called these “boneless ribs” because of the convenience of serving them without the bones. Don’t throw those bones away! Your four legged family members will think you hung the moon when you treat them with these bad boys!
I paired my jerk ribs with Caribbean Rice & Beans and Blue Cheese Crusted Asparagus.
Print Recipe
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Print Recipe
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| Servings | Prep Time | Cook Time | Passive Time |
| 4-6Servings | 30Minutes | 46-60Minutes | 4-6Hours |
| Servings | Prep Time |
| 4-6Servings | 30Minutes |
| Cook Time | Passive Time |
| 46-60Minutes | 4-6Hours |
- 2 Slabs Ribs - Country Style or Babyback Beef or Pork work great with this recipe
- 2 Tablespoons sea salt
- 4 Medium red onions
- 2-4 Inches fresh ginger OR 3 tablespoons dried
- 1-3 Bulbs fresh garlic
- 1/2 Cup dried figs
- 1 Tablespoon black pepper
- 1 Tablespoon paprika
- 1 Tablespoon Thyme
- 1/2-1 Tablespoon ground peri peri pepper OR cayenne pepper
- 1 Tablespoon Ground tumeric
- 1 Tablespoon ground coriander
- 1 Tablespoon dried ground brown mustard seed
- 1 Tablespoon crushed red pepper
- 1 Tablespoon Dried oregeno
- 1/2 Cup Scotch Bonnet Chili Peppers OR Jarred Jerk Season
- 1/2 Bunch green onions
- 1/2 Bunch Cilantro
- 1/2 Cup coconut oil
- 1/2 Cup spiced rum OR beer OR apple juice
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Ingredients
Servings: Servings
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- Remove white membrane from the back of the ribs using a sharp knife
- Sprinkle each side of both slabs with sea salt and rest on counter while you prepare the jerk sauce
- Add ingredients in order listed to Vitamix or food processor. Process until smooth
- Add ribs & jerk sauce to Instant Pot making sure everything is evenly coated
- Cover and refrigerate for 4 hours or overnight, stirring every hour or so
- Stack ribs side by side, standing up vertically. See pictures below
- Set Instant Pot to Manual- High Pressure - 30 minutes. Make sure the steam valve isn’t set to vent
- After 30 minutes, stir and cook again for 15 minutes @ High Pressure
- Do the “Bone Test” to see if your ribs are finished. Pull one of the bones from a rack in th center of the rib bunch. If the bin comes out clean, your ribs are ready. If the bone won’t easily come out, add 10 more minutes.
- Garnish with fresh lime & cilantro
- Enjoy!
I really wish that this picture was scratch and sniff! Wouldn’t that be cool? I wish you could smell how spectacular these bad boys smell. They smell as good as they taste and these ribs truly are Forking EPIC!
Here is how to make Fall Off The Bone Instant Pot Jerk Ribs...
When choosing your ribs, look for nice marbling. Rinse and pat dry ribs
Remove the tough white membrane off of the back of each slab using a spare knife. It’s easiest to start at one corner, pulling the membrane with one hand while you cut away the membrane with the other hand
The sharper and thinner the knife the better
Sprinkle with salt and allow to rest while you prepare the jerk sauce
Add quartered red onions, garlic, and peeled ginger to Vitamix or food processor
Add figs and all of the seasonings
Add peppers or jerk paste. I picked up this jerk seasoning in Barbados but you can find several different season mixes available at your local grocery. It is mostly scotch bonnet pepper, which I can not buy locally.
Blend in green onions
Add coconut oil & cilantro
Process until smooth
Coat ribs with jerk sauce and refrigerate for at least 4 hours or over night, arrange ribs in Instant Pot stacked vertically, making sure everything is coated nicely in the jerk sauce. Set Instant Pot to Manual- High Pressure - 30 minutes. Make sure the steam valve isn’t set to vent. After 30 minutes, stir and cook again for 15 minutes @ High Pressure.
Do the “Bone Test” to see if your ribs are finished. Pull one of the bones from a rack in th center of the rib bunch. If the bone comes out clean, your ribs are ready. If the bone won’t easily come out, add 10 more minutes.
Garnish with fresh lime and cilantro. I served mine with Caribbean beans and rice & Blue Cheese Crusted Asparagus. I would love to know how you served yours! Send me a picture of your jerk creation or tag me on social media. I can’t wait til you try this recipe!
