Carla Makes Instant Pot Ribs From the Test Kitchen
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Date: 2019-10-25
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Comments and reviews: 10
Cinzanita
This is a fantastic video step by step. I love the fact that the ribs arent 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 cant 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
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This is a fantastic video step by step. I love the fact that the ribs arent 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 cant 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
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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.
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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.
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Sewal 805
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.
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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.
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Sidney Mathious
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.
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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.
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Kyle Hoehn
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.
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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.
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mchavarria91
I would definitely love to see more BA instant pot videos because you guys cook the way I love to cookfood 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
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I would definitely love to see more BA instant pot videos because you guys cook the way I love to cookfood 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
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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.
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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.
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Judi Dunham
No liquid? I thought you needed a minimum of one cup of liquid for Instant Pot to come to pressure. Thats what the manual says anyway. I do mine in one cup liquid for 30 minutes with a natural release. Comes out perfect every time. Then I slather in barbecue sauce and stick under broiler for 5 minutes. A lot less work, too.
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No liquid? I thought you needed a minimum of one cup of liquid for Instant Pot to come to pressure. Thats what the manual says anyway. I do mine in one cup liquid for 30 minutes with a natural release. Comes out perfect every time. Then I slather in barbecue sauce and stick under broiler for 5 minutes. A lot less work, too.
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Aeoster
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)
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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)
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BldgWha7
How many times can you say like? We went from the movie Clueless being on the fringe in 1995 with its language of valley girl culture like oh my god which was the lowest level of communicative intelligence. To the present day it being everywhere you look and peddled as an evolution of language
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How many times can you say like? We went from the movie Clueless being on the fringe in 1995 with its language of valley girl culture like oh my god which was the lowest level of communicative intelligence. To the present day it being everywhere you look and peddled as an evolution of language
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