Remove the husk (if any) from the corns, give them a wash and pressure cook it in the Instant Pot for as little as 2-3 minutes. Cool down to the touch (you can skip this step if you are using very fresh corn, as it is easier to cut through).

Use a sharp knife to cut the corn into long quarters. To do it safely, stand the corn upright on a non-slip chopping board with a cloth underneath, and start banging the knife from the top of the corn to make it move down the middle. DO NOT HOLD THE CORN with your hand under the knife as it is very likely to slip in the process and you might end up harming yourself pretty seriously. If you get uneven or broken pieces, that’s all right, it will still taste great!

Transfer the corn pieces into a bowl, drizzle with olive oil and season with salt and pepper. Toss it well into the oil, so it gets evenly distributed.

Add the Jerk BBQ sauce and toss the corn once again until completely coated.

Place the “riblets” into an air fryer basket and bake at max power for 15 minutes, turning the corn half way through. If you like it softer, bake it for longer. You can also cook the corn ribs in the oven preheated at 200°C/375°F and bake for 25-30 minutes, or on a BBQ until charred (7-10 minutes, turning it a couple of times).

Serve the jerk BBQ corn ribs hot by themselves or with your favourite dipping sauces.