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

Join Carla in the Test Kitchen as she makes Instant Pot ribs. Pressure-cooking the ribs for a mere nine minutes makes them completely tender and succulent, but the meat won’t be quite at the stage where it slumps right off the bone. We think they’re the perfect texture for picking up and eating with your hands, with just the right amount of chew. After that, they spend ten minutes on a hot grill to get crisped up and glazed with a punchy hot-and sour-sauce. Play your cards right and you’ll be grilling on a weeknight.
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Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.

[@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….

[@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 👍🏽

[@KurtRichterCISSP]

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

[@myewgul]

Ex dee

[@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

[@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.

[@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. :)

[@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!

[@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.

[@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.)

[@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 .

[@africanmaan]

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

[@asenseofsense]

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

[@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.

[@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]

🤣😂🤣

[@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

[@PersonWeird]

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

[@ajaxmaye2520]

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

[@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....

[@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.

[@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.

[@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!

[@jozereo4716]

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

[@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

[@RoCkbunny769]

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

[@tootallbob]

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

[@XxSiLvErStArSx]

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

[@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!

[@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

[@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

[@arionex]

I still cannot understand how can people dislike cooking videos

[@alyssaanne7]

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

[@JCookie721]

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

[@chouji08]

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

[@AudreyII-]

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

[@camysauce]

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

[@etcetraetcetra3173]

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

[@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.

[@FJF119]

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

[@barbj672000]

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

[@barbj672000]

@Kevin J Yes!! And Claire too!

[@zlreeser]

Please make more Instant pot videos!

[@Mamame4]

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

[@babalocjones5082]

Carla brightens up my day! Lovely woman.

[@chechingg]

Yay for Hello Kitty noises! 💗💗💗

[@TheTechnoTiger]

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

[@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.

[@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

[@dr.froghopper6711]

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

[@melaniefisher8823]

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

[@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!

[@na8997]

Your voice is so calming and your good looks food.

[@xan9480]

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

[@twin3290]

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

[@cmaur811]

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

[@santinalopez2675]

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

[@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.

[@Chuuoutsang]

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

[@sonicgrub]

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

[@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.

[@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.

[@christopherklein8434]

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

[@gamefan1353]

Gotta love a good Carla Video

[@erikkag8029]

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

[@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.

[@dillonkelly4092]

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

[@jamesarthurbanta9788]

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

[@mv5984]

Tommy is my spirit animal

[@OmkarMasurkar_omalphastreak]

Carla is the mom everyone wants.

[@Seethi_C]

The only thing I love more than Pot Ribs are Pot Ribs that are made instantly.

[@cypherus]

Carla, when we cook for a group of people we get to reward ourselves with some of the best bits! Don't feel selfish, you have to try the food before sending it out to make sure it meets your standards

[@KyAl2]

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

[@mannyv2793]

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

[@robynboynton]

I recently went vegetarian again, doesn’t matter, wont miss a Carla video for any reason 🙌

[@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.

[@Janine.Najarian]

Carla is the best. No nonsense.

[@jonathanniccolls1592]

LOL! "I have to check to make sure they're not poisonous...ummph...definitely not poisonous!" 😂

[@paige2521]

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*

[@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.

[@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.

[@kimmylatsch1633]

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

[@mc-ge2bt]

Carla is always living her best life!

[@JockMcBile]

I so love Carla.

[@timburke127]

The adventures of Carbon Carla!

[@TheKaddster]

Man I love Carla she’s great

[@McLemoreMath]

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

[@joemarks8417]

All you guys and gals are just awesome!

[@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.

[@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.

[@agustinvenegas5238]

"maybe it is a selfless act, the eating of the rib in the kitchen before you serve them, because, i have to make sure they're not poisonous" XD

[@ronblack2700]

Thank you Carla for the ginger tip.

[@lemongrass4769]

"i have to make sure its not poisonous" i love carla

[@antonia4083]

I want the list of Carla's 13 favourite spices of all time!!!!!!!

[@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.

[@ameliaryczek8433]

I want a Carla + Pressure Cooker series

[@mariadelaluzzilinskas4165]

We need an crockpot series

[@MrOnetwoseven]

Can't I have a beautiful Rib dinner without using 3 different appliances? I live and eat in a bachelor apartment with no balcony. Give me complete Instant Pot solution for a wonderful meal.

[@rg689]

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

[@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

[@legendarylucy5414]

We must protect Carla forever.

[@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