Instant pot jar crib. Jamaican style pork ribs with scotch bonnet and allspice marinade, bone-filled bid in about an hour thanks to pressure cooking.
/tkjumpto
No, *You are a jerk.
ahem…I’m sorry. When I talk about “jerk,” my inner 8 year old comes out. Jamaican jerk comes from the same root word as jerky. Originally, the meat was dried over an open wooden fire.
Jamaican Jerk is a totally famous spice blend. It is made primarily from scotch bonnet peppers and allspice berries, and comes in many other flavors, including onions, garlic, thyme, and cinnamon. Soy sauce is an incredibly common ingredient – I think Jamaicans cook like cooking from all over the world, like the salty Umami depth that soy sauce adds.
Scotch Bonnet Peppers (and their close relatives, Habanero Peppers) have not messed around. They should bring a Resident Evil warning. After dealing with habanero peppers I once rubbed my nose, but that’s not a mistake I repeat. I wear gloves while sowing these peppers. Still, I wash my hands when I process them. I sow peppers to reduce the heat and leave a delicious fruity flavor as one of the main parts of the jerk paste. That doesn’t mean there’s no heat – I rate these ribs as moderately high temperature levels – but they are definitely not atomic deaths by ribs of fire. (It’s not that there’s anything wrong with that – if you need extra heat, leave the seeds in the peppers when you add them to your food processor.)
My big jerk change is a liquid substitute. Replace the jerk paste rum with pineapple juice. (It’s not traditional, but hey, the Jamaican flag has a pineapple in the middle – it can’t be that far away.)
Most marinades don’t actually soften them, but this is thanks to the pineapple containing the enzyme bromelain. Bromelein is a natural meat tender that breaks down meat fiber. This is best for small amounts, but do not over-change these ribs. Otherwise, you’ll get mushy meat. Marination can take up to 4 hours.
Of course, my other major change is not cooking ribs on a wooden fire in pimento. I’m cooking ribs in my instant pot. There, the pull apartment softens after 30 minutes at high pressure.
Looking for a taste of the island? Try these jar cribs – you won’t be disappointed.
Component substitution and suggestions
Want to reduce your fever? Use a scotch bonnet pepper jalapeño as a substitute. (If you’re making jar cribs, you need at least some heat, so jalapeño is my “less heat” suggestion. Don’t sow peppers. Remove the stems, chop up the food processor, seeds, and all the peppers. (I’m thinking about removing stems that pull the pins of hand-ren bullets. When I throw them in the food processor, I want to scream “Fire in the hole!”) Which ribs? I like St. Louis Cut Spare Ribs for this recipe. They are trimmed versions of the full slabs of Spareribs. Don’t find St. Louis Cut Spare Ribs? Baby back ribs are a great alternative, and cook the same without any changes to the recipe. The full slabs from Spareribs are good too, but they take a little longer to cook. Cook the full slab for 40 minutes at high pressure in an instant pot or other electric pressure cooker, or for 36 minutes at Stovetop PC. Both bone-in and boneless country-style ribs are also good alternatives. They take 45 minutes at high pressure in an instant pot, or 40 minutes at Stovetop PC. Beef short ribs? Beef short ribs also work with this jerk seasoning. Get a short rib of ½ inch thick, bone bone, cross-cut beef and cook them just like pork ribs in this recipe.
How to make instant pot jerk cribs
Removes the membrane from the rib bone
On the bone side of the rib bone slab, make a butter knife between the membrane and the bone, then grab the membrane with a paper towel and pull it away from the rib bone. Pull gently but firmly. If the membrane tears while pulling, move the knife under the rest and pull it apart. Mice the flap of the meat from the bone side as well – discard or marinate it and add it to the pot with ribs. (Rive flaps make lovely chef snacks.)
Make a jerk marinade
Place the seeded scotch bonnet pepper, garlic and green onions in a food processor, applaud with a 1 second pulse, and put about 5 pulses until finely chopped. Add brown sugar, allspice, paprika, thyme and cinnamon and pulse several times to mix. Add vegetable oil, soy sauce and pineapple juice, then run the food processor for 30 seconds to blend in with the marinade.
Season the rib bones
Cut the rib bone rack into four pieces and cut into each third bone. Sprinkle 1½ teaspoon of rib salt onto the rib bone. Place the rib bones in a zip-top plastic bag, pour in jerk marinade, and squeeze out any excess air from the bag. (Or, place the rib bones in a baking dish, pour the jerk marinade over the rib bones and cover with plastic wrap). Refrigerate for 1-4 hours, turn the rib bags occasionally and redistribute the marinade.
Natural release to compress your ribs for 30 minutes
Pour 1½ cup of water into the instant pot (or use a minimum amount of liquid in the pressure cooker). Lift the ribs from the marinade, remove any excess drips, slowly stack the bones, and stack the bones below. Lock the lid and cook at high pressure in an instant pot or other electric pressure cooker for 30 minutes (using “Manual” or “Pressure Cook” mode in the instant pot) or cook in a stobate top pressure cooker for 24 minutes. Reduce the pressure naturally for another 15 minutes. If you’re in a hurry, you can quickly release the remaining pressure after 15 minutes.
Burn rib bones (optional)
Place the bones down on a rimmed baking sheet. Place the top plate under the broiler set. Bake until the rib bones turn brown, about 5 minutes. Remove the ribs from the broiler, serve and have fun!
Tips and tips
I don’t use a rack – there’s not much water in the pot, and the rib bones act as a natural rack. But if the rack wants to lift the ribs out of the water, it’s going straight away. Cooking time remains the same. Liquid smoke is a natural product created by distilling liquids from wood smoke. I like the flavor tips to add to the pork, so I add them to the water when I cook the rib bones. You can skip if necessary. printing
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Instant Pot Jar Crib
author: Mike vrobel
Total time: 1 hour 20 minutes
yield: 1 Rib bone slab 1x
explanation
Instant pot jar crib. Jamaican-style pork ribs with scotch bonnet and allspice marinade are cooked in a pressure cooker.
1 Slab St. Louis Cut Spareribs (approx. 3 pound), the membrane peeled off
1½ tsp Thin sea salt
1 tablespoon Liquid smoke (optional)
Jerk paste
4 Scotch Bonnet (or Habanero) pepper, stems and seeds
4 Peel the garlic and peel
4 Green onion (green onion), root edges are trimmed and cut into coarse 2-inch pieces
2 tbsp Brown sugar
1 tablespoon Ground Allspice
1 tablespoon Paprika (preferably pimenton, smoked Spanish paprika)
1 tablespoon Dry thyme
¼ tbsp cinnamon
¼ cup Vegetable oil
¼ cup soy sauce
¼ cup Pineapple juice
Instructions
Remove the membrane from the rib bone. On the bone side of the rib bone slab, make a butter knife between the membrane and the bone, then grab the membrane with a paper towel and pull it away from the rib bone. Pull gently but firmly. If the membrane tears while pulling, move the knife under the rest and pull it apart. Mice the flap of the meat from the bone side as well – either throw it away or marinate it and add it to the pot with ribs. (It makes a lovely cook snack.) Make a jerk marinade: Place seeded scotch bonnet pepper, garlic and green onions in a food processor and spurt the pulses until about 5 pulses are chopped. Add brown sugar, allspice, paprika, thyme and cinnamon and pulse several times to mix. Add vegetable oil, soy sauce and pineapple juice, then run the food processor for 30 seconds to blend in with the marinade. Season the rib bones: Cut a rack of rib bones into four pieces, then cut into each third bone. Sprinkle 1½ teaspoon of sea salt over the rib bones. Place the rib bones in a zip-top plastic bag, pour in jerk marinade, and squeeze out any excess air from the bag. (Or, place the rib bones in a baking dish, pour the jerk marinade over the rib bones and cover with plastic wrap). Refrigerate for 1-4 hours, turn the rib bags occasionally and redistribute the marinade. Cook the rib bones for 30 minutes on natural release. Pour 1½ cup of water into the instant pot (or use the minimum amount of liquid in the pressure cooker), and (optional) add 1 tablespoon of liquid smoke. Lift the ribs from the marinade, remove any excess drips, slowly stack the bones, and stack the bones below. Lock the lid and cook at high pressure in an instant pot or other electric PC for 30 minutes (using “manual” or “pressure cooking” mode in the instant pot), or cover with a Stovetop PC for 24 minutes. Reduce the pressure naturally for another 15 minutes. If you’re in a hurry, you can quickly release the remaining pressure after 15 minutes. Bake rib (optional): Place the rib bone down on a rib plate. Place the top plate under the broiler set. Bake the rib bones until they start to brown for about 5 minutes. Remove the ribs from the broiler, serve and have fun!
Preparation time: 20 minutesCooking time: 60 minutescategory: Sunday dinnermethod: Pressure cookercooking: Jamaica
What do you think?
question? Other ideas? Leave it in the comments section below.
Related Posts
For other instant pot rib recipes, try Instant Pot Tuscan Pork Ribs (Rosemary, Fennel, Garlic), Instant Pot Spare Ribs with BBQ and Sauce, Pressure Cooker Baby Back Ribs, Chile Honey Grease, or Instant Pot Beef Ribs (Texas BBQ Style).
For other Jamaican recipes, try Instant Pot Jamaican Beef Stew, Instant Pot Jamaican Chicken Flickeys, or Instant Pot Oxtail: Easy Stew Recipes
If you’re looking for something else, here’s my index of instant pot and pressure cooker recipes.
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