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

[@michelleplunkett]

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

[@vilaniol]

and every spice has a dedicated recipe

[@sailingsolar]

@Mike 2x2x Why! You want to talk to her husband?

[@sailingsolar]

Actually that's a great suggestion. "A baker's dozen of Spices", explaining the finer nuances of why each one should or is be used.

[@BarackObama592]

No….

[@KurtRichterCISSP]

"If it seems like you have too much dry rub, ... you don't." XD

[@myewgul]

Ex dee

[@ZimFreak137]

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.

[@amab2672]

Did you get a chance to try again with a longer IP cooking time?

[@ZimFreak137]

@@amab2672 Yes after checking a few different recipes I do 26 mins high pressure then 10 min natural release. Perfect every time

[@amab2672]

@@ZimFreak137 thanks so much for the tip and all that useful info :) 26 min definitely makes sense. Excited to try it your way

[@User-vz4xm]

Did you only put 1/4 cup of mirin as in the recipe? I thought IP requires minimum 1 cup of liquid?

[@socratese5]

Yup great comment thanks I was thinking the same thing And thanks for putting in the different time options 👍🏽

[@douglaselsworthhenry]

Carla is invited to the cookout.

[@zkribbz]

invited? , hell she on grill duty!

[@arionex]

She good

[@AUser0000001]

@ Douglas Henry Please stop with the " invited to the cookout" Bull-crap. It so stupid unnecessary and corny.

[@Seamoorif]

AUser0000001 why are you so angry?

[@douglaselsworthhenry]

@@AUser0000001 lol Please stop with the "please stop" like your opinion has any value to anyone living on this earth,

[@Huey_G]

One thing BA says about ribs constantly that I don't agree with is they don't want it to fall off the bone. The best ribs i've ever had you could just about drink with a straw. I love a good super tender rib.

[@adamhribar8250]

It's always amazing to me how good Carla is at describing the food. It feels like she always picks the words most specific to what she's making to make a full and complete picture of the food for us!

[@meddafour7289]

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. :)

[@davticokid]

Why does carla look like shes consistently getting younger in each video

[@timn690]

She baaad

[@zombiTrout]

She has some “Dorian Gray” thing going with You-Tube.

[@cjnguyen2504]

Perfectly relevant

[@insomniaczombie8942]

Probably from the steam of the cooker 😂

[@user-ni8nv5qx5g]

It's the pressure cooker

[@iconoclast137]

Words cannot express how much I love Carla. Her whole attitude is just great, and I’ve learned a lot from her. By far my favorite member of BA

[@africanmaan]

Carla is the best! Her confidence is infectious and reassuring.

[@MsCkbt]

There is no mention of the water needed to create the steam. Per the manual, 6 qt pot would need 1 cup, 8 cup needs 18 oz minimum. This could be simmered down for the glaze but this needs to be mentioned.

[@truegapeach6968]

MsCkbt Correct! I added to my recipe to increase liquid by 3/4 cup to prevent the “burn” notice. I’m surprised that got past them for this recipe.

[@shone1988]

I just made this. The 1/4 of mirin is enough. I had over 1 cup of liquid when it was done cooking in the IP.

[@cdvax11]

Thank you @@shone1988 .

[@itsthebrod]

Just a tip to anyone who tries to make these at home. The recipe on Bon Appetit's site is wrong and twice now has resulted in my IP never coming to pressure. The 1/4 mirin is NOT ENOUGH LIQUID for a pressure cooking recipe, and just quickly turns into a syrup and prevents the IP from hitting temp and sealing. Adding ~1/2 cup of water fixes the issue. Taste-wise they're very good (once you figure out the error and how to prevent it).

[@christineb8148]

i was wondering about that- thanks

[@tiborb.1276]

I was wondering the same thing. Thanks for clarifying that.

[@natabulous6429]

The original test kitchen recipe emphasized not putting liquid due to the flavor being extracted and left in the liquid. I reccomend checking out the test kitchen recipe as well.

[@asenseofsense]

...so I need a list of Carla's top 13 favorite spices of all time

[@Coffeechic]

I love that everything in this kitchen looks used. I used to be self-conscious about my pots and pans because they aren't sparkly new looking the way they are in all the cooking shows. But look at all the brownness on that baking sheet (at 3:18). Love it! In another topic... Carla should have her own Bon Appetit KZbin channel where she posts five days a week. I could watch her all day!

[@claudiaivy104]

I wish I had a kitchen with that much natural light!

[@ezy4764]

@Warrior Son yikes.

[@2AKNOT]

I know what you mean. The more that I watch these videos the more I want to design my own semi-pro kitchen.

[@petebigner151]

I wish I had a kitchen with the counter space & one of those stoves!

[@BobMcCoy]

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

[@SamusChillHouse]

Carla, Brad, Claire, they are just amazing!

[@spencerallegra]

*I love all the BA chefs* ....But Carla is def my fave...

[@kjcorder]

@@SamusChillHouse how dare you leave out molly

[@SamusChillHouse]

@@kjcorder I'm sorry I don't watch her videos that much, but she is great too

[@gemrouf]

Not at all convinced the instant pot was that much help in the recipe. The meat comes out looking like a cadaver and it requires as Carla says: oiling and grilling on direct heat for flavor development (7:08) However, she ends up burning most of the ribs in the process. So far, ill continue to slow cook ribs in the oven as a pre-cook on grill and use indirect heat with a nice hardwood to build smokey flavor, rather than apply heat to sensitive sugar based glaze over a strong fire. After two days of refrigeration with rub, and a wood fire grilling what is a couple hours of rendering the fat and collagen/ connective tissue break down in the oven? While its in the oven, you can build the fire and set up the coals to your liking. Its better than gas grilling.

[@jenniferrosenberg1802]

We pressure cook, put a rub on with sugar, and then broil. If you include smoked salt in the rub, you almost don't miss the grill (I have zero stamina for grilling.)

[@KirwanRaemus]

Idk why but the lighting in this video was giving me major vibes of a cosy winter evening when it's dark outside but you're still at work, things are starting to wind down and everything is cosy and golden and like nostalgic? Anyway those ribs look DIVINE, but I very sadly do not own an instant pot to make them with :(

[@Sulphrous]

wow

[@lovecinnamonxx]

You can wrap em in foil and cook em in the oven low and slow 😊 that's how I make mine and they literally fall off the bone. When I was an au pair my host mum told me that she doesn't enjoy restaurant ribs anymore cause mine are so delicious 😄

[@KirwanRaemus]

me. Ooooh that’s a really good idea! Thanks!

[@DD-nt8uj]

Same.

[@rsitch1]

Outstanding!!! I have to watch your video again. Your instructions and hints are outstanding. Thank you for making my preparation so much easier. I may have to come back and add a touch of 5star, green onion, hoisin sauce, a drop/hint of pure sesame oil .. Bob

[@erinnkrausz]

Why is carla the most delightful person on planet earth? you could read me an ikea manual and i'd be grinning from ear to ear.

[@jacquescousteau4592]

Brad sat in the window for the whole weekend😂

[@Yukimurasanada29]

Kiwiboii Supertramp who?

[@S_pith]

@@Yukimurasanada29 guy in the yellow T shirt at 2:38 on the left of Carla

[@dsmp7467]

Are you okay brad you have been sitting on that desk counter thing for 2 days

[@tylerwolf7021]

Conspirasableye probably looking up tutorials on how to make yogurt

[@garrymugen486]

@@tylerwolf7021 lol

[@garrymugen486]

hahaha

[@missabyssinia2293]

🤣😂🤣

[@beeble2003]

Eating one rib only protects your guests from very poisonous ribs. They might be only slightly poisonous, and you can't rule that out without testing four or five before you serve your guests.

[@mrdistrict2010]

beeble2003 how would they be poisonous

[@breezaal6197]

MrDistrict are you serious?

[@beeble2003]

MrDistrict Watch the end of the video. Carla says she has to eat a rib before serving the rest to her guests and justifies this as being a good hostess by making sure the ribs aren’t poisonous.

[@casewhite5048]

it is a joke people

[@amymanoharan284]

That's the same excuse my mom uses for wine....

[@cinzanita9428]

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!

[@aft0000]

This is irrelevant but Carla looks really beautiful in this video!!

[@altaïrmaye2520]

I agree! But she has always been beairiful

[@blinkandrhcp]

It's those ribs. So beautiful

[@swaggerchegger98]

ditto. She is gorgeous

[@arionex]

Never irrelevant

[@thomasrudder9639]

I wanna do her

[@Beachdudeca]

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

[@MatthewWaltonWalton]

I've done ribs sous vide for 36 hours in the water bath and they were amazing. I have to try this for when I'm not feeling quite so patient...

[@Andral_Premier]

IP pressure steaming will yield equally delicious results, if not better than SV in mere minutes instead of long hours. Most people don't realize that fall-off the bone means OVERCOOKED.

[@chouji08]

I just got an instant pot and have been looking for recipes. Thanks Carla

[@babalocjones5082]

Carla brightens up my day! Lovely woman.

[@jozereo4716]

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

[@bparry2406]

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.

[@xan9480]

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

[@cmaur811]

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

[@arionex]

I still cannot understand how can people dislike cooking videos

[@JCookie721]

I don’t even eat ribs but you better believe I’m gonna watch Carla make them!

[@camysauce]

Carla is so selfless for eating those ribs! What a kind soul

[@XxSiLvErStArSx]

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

[@jamesarthurbanta9788]

Thank you Carla. Your conversation and presentation style is so charming. Great fun video!

[@christianojeda1057]

I love how they emphasis her clean hands and his outfit because people on yt don't understand the concept of editing and having multiple items of the same clothing

[@NoahBaker98]

Well, he had the same clothing because it was minutes later. They prep the next stage in advance so they can show it all in one shoot (unless it's "It's Alive!" with Brad, that's another story.)

[@christianojeda1057]

Yes I know, but I like How they mentioned it.

[@breezaal6197]

Noah Baker you’re stupid

[@TheTechnoTiger]

Watching her scrape the glaze from her pan was satisfying content™️

[@Kain292]

If you don't have a barbeque or grill at home (like in an apartment building), throwing it in your oven when it's on broil for a couple minutes is a good alternative.

[@conradkreyling163]

I usually grill the ribs first before pressure cooking. Try this, it makes the glaze more interesting. Lots of Maillard flavors. Glaze still works.

[@Mamame4]

"Make sure they are not poisonous" has been a mantra in my family! LOL. Those look fabulous!

[@semco72057]

Carla, I love the way you cooked those ribs and they look great to me. I have a grill and have cooked so many racks of ribs, burgers, chicken, and hot dogs on it and my mother use to love them so much. Since her death in 2014 I have not used the grill that much and I have a rack of babyback ribs in my freezer and plan on cooking them in my instant pot and then in the oven to brown them. After seeing your video I am sure they will look so delicious like yours and will be so tasty. Thanks for sharing this video with all of us and showing us how to do it in the Instant Pot which I have, but have not used yet.

[@Chuuoutsang]

I truly believe BA has the most charismatic amazing chefs in existence

[@dr.froghopper6711]

Carla! I’ve been missing you! Another inspirational video from one of my favorites!

[@tootallbob]

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

[@MarvynPaul]

Omg I use almost the same methodology for my ribs. Cooking time is bout 3x longer here in India though because the meat is tough af. Adding ginger looks fantastic, have to try that next time. Thanks Carla!

[@SweetMoonSugar]

Yes, i imagine more "homegrown" piggies have more density to them.

[@twin3290]

Can we get a list of carla's favorite spices of all time please? Would love that

[@zlreeser]

Please make more Instant pot videos!

[@rg689]

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

[@uiscepreston]

9 minutes is not nearly long enough to even soften the connective tissues. 20 minutes will make these significantly more tender without causing the meat to fall off the bone. If you want that, go for 30 minutes. The longer cook times will not dry out the meat in the pressure cooker.

[@PDXTundra]

Thank you for being a voice of reason. I actually got pissed watching this. Then I just laughed and walked it off.

[@alyssaanne7]

Okay, who here now needs a video on Carla's top 13 favourite spices????

[@ronblack2700]

Thank you Carla for the ginger tip.

[@na8997]

Your voice is so calming and your good looks food.

[@SciencewithKatie]

They look amazing 😍

[@fanfei20]

How come I see you on almost every video I watch 😂😂😂

[@exion94]

Oh, hi Katie! Please tell me you like It's Alive series. :D

[@Righteous1ist]

Are ribs healthy?

[@D-Dova]

They look burnt

[@gamefan1353]

Gotta love a good Carla Video

[@AudreyII-]

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

[@LoicReviews]

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

[@Shibbymatt]

BARRELS!

[@adityasrinivasulu]

LOIC MY FRIEND! Fancy seeing you here with beans on your shirt you fack

[@50ShadesOfEndo]

Was he even a thing back then?

[@StingBear]

who's pewpeepie?

[@CedricBassman]

@yousef khrais So your diss is that he has a super rich father? Mission failed son, get 'em next time.

[@McLemoreMath]

These are absolutely amazing! Made them to celebrate our anniversary. Thank you Carla!

[@sonicgrub]

God - Carla's the best. Please grant her anything she wants.

[@chechingg]

Yay for Hello Kitty noises! 💗💗💗

[@Janine.Najarian]

Carla is the best. No nonsense.

[@joemarks8417]

All you guys and gals are just awesome!

[@santinalopez2675]

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

[@barbj672000]

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

[@barbj672000]

@Kevin J Yes!! And Claire too!

[@ThrowbackRecipes]

9 minute cook was not enough, I actually did 10 on high pressure (+10 minute steam rest as called for in recipe.) Meat was tough and connective tissue was not rendered. As a test run I used 3 small portions of baby backs so they were not super thick or anything like that. Internal temperature after the cook was 185 which I thought would be ok after the grilling. However, meat was stuck to the bone - some fatty outer parts were good and juicy. Interesting being that most other youtube rib recipe's call for 25-45 minutes but their results appear is too fall apart. Next time I will try 15-20 minutes and hope for 195 internal temp prior to the sear.

[@legendarylucy5414]

We must protect Carla forever.

[@RoCkbunny769]

“I’m checking that they’re not poisonous” is the most “mom joke” joke I’ve ever heard😂.

[@dinabeh2900]

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.

[@CoZmicShReddeR]

Looks delicious! I'll have to modify it with my 10 qt XL Pressure and my Philips Infrared grill...

[@gabriellemartin6540]

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

[@mannyv2793]

These instant pot videos are great! I hope you do one with some pulses like lentils?

[@donnataylor980]

Bon appetit. I'm trying these tomorrow thanks for the recipe

[@peabody3000]

mirin is an excellent touch wow. i guess carla prefers more chewiness though, i cook them much longer.. 20 min + 15 natural release, then finish in oven for 30 min at 400F, re-basting at least once in oven. that brings them to the precipice of falling off the bone where i like em

[@deanc.5984]

Use the trivet carrier so the meat dosent rest on the bottom of the pot, also add more liquid, apple juice, beer, broth or more water..that makes them really moist and tender.

[@mchavarria91]

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!!

[@Andral_Premier]

mchavarria91- Tons of IP related recipes all over the web if you make the effort to search a little.

[@mc-ge2bt]

Carla is always living her best life!

[@ngaston-mcdonald3744]

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.

[@Illyriamars]

The comments section of a Bon Appetit test kitchen video is consistently sane and positive, which is truly almost impossible on the internet. Carla I love you. You are mom. Thanks for the ribs, mom, they look great.

[@KyAl2]

Carla's videos are my new Johnny Carson, the think I most like to watch before falling asleep.

[@OmkarMasurkar_omalphastreak]

Carla is the mom everyone wants.

[@etcetraetcetra3173]

"....the meat pulls away in that perfect 'I'm a carnivore' satisfying way..." Carla, your a poet....

[@bry120]

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

[@rodneysmart9774]

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

[@annyvirdi3845]

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

[@dillonkelly4092]

Good throwback to my dad always sneaking into the kitchen to check if the food was poisonous.

[@MsrKSDisque]

You are a very effective instructor. Thanks!

[@rickyrice7376]

1st time seeing your videos. I'm loving you and ur video. And I'm not even done watching it. Thank you. I love the back ground too.

[@Lauren-mc7mo]

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

[@Andral_Premier]

IP ribs are also great if seared in a pan, broiled in an oven or grilled in an Optigrill.

[@ameliaryczek8433]

I want a Carla + Pressure Cooker series

[@sizzorjack]

A chef after my own heart 💓! I also check to see if the ribs are okay to eat!

[@lindacsmith13]

Your smile is so bright! I never smile after ribs!!!!!!

[@cody9522]

Carla is such a jewel! Love her!!

[@FJF119]

The invention of the Instant Pot like the invention of the light bulb ............... Thank You

[@ditto1958]

If I don’t wanna go out and get mirin, what would be a good substitute?

[@melaniefisher8823]

MY MOUTH WATERED & I'm not even hungry!!!

[@erikkag8029]

"I have to make sure they're not poisonous" lol me in the kitchen every time i cook

[@susanschmitz4110]

You are awesome! Thank you for sharing this video!🤪😁❤️