Carla Makes Instant Pot Ribs | From the Test Kitchen | Bon Appétit 

9 minutes in the instant pot with 10 minute natural release is really short. I actually made ribs just now and followed this recipe just with baby back ribs. By the way, the brushing with oil before grilling, THEN brushing the sauce is brilliant. My ribs were cooked enough that they weren't pink but they weren't super tender either and I had a hard time pulling the meat off the bone. It was still pretty good but most IP Rib recipes online quote around 16-25 minutes on high pressure. 16 for tender with some chew, 25 for fall off the bone. And that's still with a 10 min natural pressure release after. I just thought I'd mention this for others. Next time I will pressure cook them for 16-18 minutes instead of 9 and see how they do.

Can we get a "Carla's Top 13 Spices of All Time" video??

I love the on screen talent but Bon Appetit has taught me to really love and want more of the people behind the camera interacting with the experts. It started with Vinnie and continues with these guys. :)

*Carla is such a great part of Bon Appétit* 👌

This is a fantastic video step by step. I love the fact that the ribs aren’t over cooked. Most instant pot pork or beef rib videos I have seen the meat is overdone. I like some texture when eating any type of ribs. The fall of the bone part in my view, should happen when taking a bite. Also, love the fact that this recipe makes the ribs be the main character. What I mean by that is that so many recipes load up the ribs with an insane amount of sugar or bbq sauce that, the flavor of the ribs is nowhere to be tasted, in some cases one can’t even see the ribs because the bbq sauce is so thick and predominant. This recipe has the perfect amount of glaze. You can always put some on the side if you like it super sweet. Thanks for a great video, recipe and technique. I cook my St. Louis style ribs in my instant pot for no more than 15 minutes with excellent results. Tender, Juicy and meaty!

I just realized Carla has a conch and flat piercing on her left ear. They're both so cute and dainty!

I would definitely love to see more BA instant pot videos because you guys cook the way I love to cook-food from scratch thats fresh and top quality ingredients. I cannot deal with some of these jarred sauces I see suggested for these IPs. The way you made the glaze from the residual juices from the meat in the IP. How gorgeous is that?? Loved it so much and like I said, I would love to see more BA takes on IP ideas. Thank you, Carla and BA!!

"I have to make sure theyre not poisonous" Such a classic phrase, i swear

Wait, can we get a video on Carla’s top 13 spices of all time?

Out of all the recipes I have watched - this is the best - thank you

since most of us lack a stove top grill , you can finish these in the oven under the broiler with sauce ,, then after you few minutes under the grill , you can take them out , give them a light layer of sauce and let them rest under foil

Gotta love a good Carla Video

Thank you for NOT overcooking the ribs in the pressure pot like everyone else likes to do.

Carla looks like an absolute queen in this vid like,,, her skin is glowing!!! She’s cute as hell you go Carla

What great hints, currently cooking my first ribs in the Instant Pot- just in time to learn about the browning step. Thank you. Mine are side ribs and 35 minutes was recommended full pressure, nine minutes for yours looks like I may need to experiment.

They look amazing 😍

I agree with falling in love with that great looking piece while you're cooking!

I still cannot understand how can people dislike cooking videos

I just love Carla... ok and Brad, Andy, Chris, Gabby and Nick!! lol

We made these last night. We will make them again and again! They were incredibly delicious!

Tommy looks like 2009 Pewdiepie... I'm shook.

Carla, in our home we call it "quality control testing" when we pre-select our piece before serving. 😉 I have zero experience with an instant pot, but I may send this link to a certain meat lover in hopes that they'll get one for Christmas. This just made rib making super easy without so long of a process.

I just was gifted an instant pot and although it seems great, I have no idea how to approach it. I'd love to get more videos using the instant potn

Kinda feeling corn right now. Can we get a corn 4 ways vid with all of our fav peeps?

We need an crockpot series

These look amazing! Ribs are for sure going on my next menu and i will be trying this recipe. Im getting excited at the thought of what sides i would like to make. There needs to be a coleslaw involved and an oven potato.

Ahaha I always "poison check" food before I serve my family too, it's just the right thing to do 😊

You are a very effective instructor. Thanks!

This kitchen is such a dream

omg, you're the best. love your instantpot recipes.

Yes Carla, you are just sweet enough! Ribs look amazingly yummy!

Really loving the color in this video. New camera?

I made these today!!! If you have an instapot and a grill I would highly recommend. They are delicious 🤤

I'm a Carla fan, she cracks me up!

Yum yum yum. Right there, that's it. I love my instant pot. I made yogurt yesterday. Too easy.

I love Carla

So about 20-25 mins in the pressure cooker and then grill them with a glace from both sides until they reached the wanted colour that's amazing.

im a vegetarian but I listen to every word Carla says as if i'm going to make this !

Oh, Carla. That last line lol. I 💗 you.

Carla, try a 15 minute slow-release and 20 minutes after glazing in a tented foil in a 400 degree oven. Who'd have thought that 60 minute perfect ribs were possible!? I've been doing this after getting my insta-pot 3 years ago and it changed my life. (The extra 20 minutes is for reducing the dry rub drippings, and transfers.)

Carla just glows

We must protect Carla forever.

Carla makes me so happy :)

Carla should make a definitive top 13 best soices

She deserves that big fat diamond ring ! YUM ! ( the ribs of course )

2:31 'mirin that Brad in the distance tbh

These videos are so perfect

Carla: ah the insta pot makes such lovely noises me: *flash back to my mom yelling at the insta pot and saying how it was so annoying and makes no sense*

Why not use the insta pot saute for the sauce prep? save another dirty pan

LOVE THIS VIDEO. I WILL TRY YOUR RECIPE! GREAT JOB.

Good video I'm going to try this way

Okay, I’m having a hard time understanding the cooking time between pressure cooking and natural release that you stated. Did you say you pressure cooked for 9 minutes and 10 minutes of natural release? Or 9 minutes pressure cooking with a total time of 10 minutes (1 minute natural release)?

Since when patting the rib dry makes the rub stick better?

I'm curious, is Tommy the third person in the magic trio that makes It's Alive currently known in my head as Brad, Vinny, and cool guy who edits great??

Im a vegan but I like Carla so much I always watch her videos xD

I’m a simple person. I see Carla, I click.

Next time put cubes of ice in the spoon as you scoop the fat out, the ice will harden the fat as you scoop it out and some will also get stuck to the bottom of the ice cold spoon..

Wow that sounds awesome 🍺🍺

I stan Carla lol

if you're living in a small apartment, and all you have access to is a small oven, could you oven roast them instead of grilling them?

Those look so good. I like drier, chewier ribs. I don't like when the rib is too soft and moist.

A winning smile.

Do you put any amount of water in the pressure cooker or does thus work with only the juices of the meat and the little bit of mirin?

can you make a video about this recipe but doing it through an oven and grill please

Can you do this in a pan though? Or under oven broiler?

I wonder if I could air fry instead of grill. (In a dorm setting)

Do you recommend removing the thin membrane from the back of the rib?

There is way too much over-charred and black on those ribs. That is going to be extremely acrid and bitter. To avoid that here is my technique. Another few steps I added to the Instant Pot ribs. 1. Made a corn starch slurry to 'velvet' the meat. A chinese technique to pre-tenderize the meat. For about 45 minutes covered in the fridge. Then rinse the slurry off and pat dry. ..I also cut the ribs into single sections. And separate the rib tips. This was a rack of Spare Ribs. I saw a recipe where the chef did this with his ribs. 2. Then I salted and dry brined the ribs overnight in the fridge. 3. Oiled the ribs lightly, then fired up my Weber charcoal grill. Got some color on the ribs by doing a quick grill over high heat, did not take long. Just wanted to get some browning on the meat. Adds to flavor when doing the pressure cook. I do the same when I make Slow Cooker chuck roast. Get some browning on the meat before cooking. 4. Lightly coated the ribs with my dry rub. Add some sliced onion to the apple juice, apple cider, water liquid. Add 1/2 teaspoon of liquid smoke to the liquid. 5. Pressure cooked the ribs on High Pressure / More setting for 25 minutes. Let the Instant Pot slow release for 15 minutes. 6. Then sauced the ribs with my homemade sauce and broiled for 3 minutes to set the sauce. Turned out fall off the bone tender, juicy and very flavorful. I like the grill browning and a bit of liquid smoke added to the liquid since I am not doing a low 'n slow smoked ribs outside.

Adopt me, Carla! I love you! ❤️☺️

I'm the kind of selfless person to check each rib to make sure that they aren't poisonous. That's just who I am :D

I don’t eat pork but still watch Carla 😆

i don't even like meat i just wanna watch a carla video she's so adorable

Daaaaaaamn Im gonna make these in my dorm!

No water added to the instant pot? Is that correct, or was it just left out?

More instant pot cooking please.

CARLA! That skin game girl 💖

Oh yeah Chinese hot mustard powder on ribs what a great idea. Mmm 😋 🤤 deliciousness.

Saved the broth. Great. Added sugar? What is it with this sugar thing on meat?

“Meat juices, coagulated proteins... we’re going to leave those behind.” Cheeky Carla 😂😂

Has Carla seen that she is mentioned in the new shake shack book which I just got.

More instant pot videos!

Here's a question I've always wondered, can you use rib bones and scraps of ribs (which whoever leaves those are disowned and no longer friends of mine) to make broth/stock???

Can we get more of Tommy 😍

yummy

Ooh yeah!! Chef has to make sure they're good to eat !might take a rib or two,or three,maybe even four!! Lol..

1:55 I see you Brad...

Hope we get a Claire video soon!

What size instant pot was that

Does anyone know if I can switch out the grill for a broiler? I live in an apartment.

But I want my ribs to instantly slide off the bones because that is the most delicious way to eat them

💕💕💕Carla Music 💕💕💕

What, pray tell, ARE Carla's top 13 spices?

I like it better when the stuff is not made a head, like you used to do with it’s alive

so are they grilled ribs or instant pot ribs?

I wish Carla was my mom 😂

Pot Ribs made Instantly

Side ribs...they are side ribs....there are "back ribs" and there are "side ribs" both are sections of the rib cage coming off the back bone, the section closest to the back bone and where you take the loin from is the back rib, more curved and meatier. The side rib follows downwards around the stomach portion, longer and straighter, generally cheaper and may or may not have a breast bone or "niblet" attached. St Louis is a style of preparation. The sauce style and method of cooking used in the region, not the rib itself. anyhow....

'Chewy, tender, glazy, sticky, spicy, sour, and just sweet enough. Like me.'

I'm a vegetarian going in vegan. I'm still watching, only because of Carla!