Easy Smokey Pressure Cooker Ribs are a smoky barbecue-style pork rib dish made with pork ribs rubbed with BBQ seasoning, then cooked over a water + apple cider vinegar base and finished with barbecue sauce (optionally boosted with liquid smoke). It’s quick and weeknight-friendly and works well for backyard-style BBQ flavor any time of year, even if you don’t own a smoker (oven + broiler finish works great). Unlike traditional low-and-slow smoked ribs that take all day, this version uses a pressure cooker to get the ribs tender fast, then finishes with smoke or high heat to caramelize the outside for that BBQ “bark” vibe in a fraction of the time.
Why You’ll Love Instant Pot Ribs
- Tender and Juicy Texture . Pressure cooking locks in moisture, producing fall-off-the-bone ribs every time.
- Smoky BBQ Flavor . The addition of smoked seasoning or liquid smoke gives the ribs that authentic, slow-cooked barbecue taste without needing a smoker.
- Quick and Convenient . The Instant Pot dramatically cuts down cooking time, making it easy to enjoy ribs on busy weeknights.
People will love Smoked Instant Pot Ribs because they deliver all the tender, smoky, barbecue flavor of slow-cooked ribs in a fraction of the time. Make them with minimal effort and guaranteed juicy, fall-apart results every time.
What Is The Texture Of These Smoked Ribs?
There’s no way to get around this–your ribs will be boiled. They won’t be slow roasted, they won’t be crispy, they will be boiled. However, they can still be very tasty, and importantly, by following this recipe, you can have smoky, perfect ribs in 2 hours. This is way quicker than the 6-8 hours you might otherwise need to smoke them.
The slow smoking also crisps up some of the fat, so to me, this is the best of both worlds–authentic smoked taste, as well as speed.
Which Dry Rub Should I Use?
Any meat going into the smoker needs a dry rub. It adds another depth of flavor and the smoky taste makes the ribs taste divine. For a quick solution, you can use a dry rub for ribs that is already pre-made.
If you want to use spices you already have sitting in your spice cabinet, look for spices that will marry the smoky flavor. Look for garlic, onion, cumin, smoked paprika, pepper, and ancho chili powder. A little bit of brown sugar will add a touch of sweetness to balance the smoky flavors and help caramelize the meat on the ends.
Ingredients You’ll Need
- 1 cup Water - Forms the liquid base in the Instant Pot, creating the steam needed to pressure cook the ribs. This helps tenderize the meat quickly while keeping it juicy and moist.
- 1/2 cup Apple Cider Vinegar - Adds a subtle tanginess that balances the richness of the pork. It also helps tenderize the meat and enhances the smoky, barbecue flavor during cooking.
- 2 tablespoonsBarbecue Rub - A blend of spices that seasons the ribs and infuses them with deep, savory flavor. The rub typically includes salt, pepper, paprika, garlic powder, and a hint of sweetness, creating that classic BBQ taste.
- 1 rack Baby Back Pork Ribs - The star of the dish. Baby back ribs are meaty and tender, and cutting them into smaller sections helps them fit easily into the Instant Pot and cook evenly. The pressure cooking process makes them fall-off-the-bone tender.
- 1/4 – 1/2 cup Wood Chips - Provide that signature smoky flavor. Whether you use hickory for boldness, applewood for sweetness, or mesquite for intensity, the wood chips infuse the cooked ribs with the aroma and taste of true barbecue without needing a traditional smoker.
How To Make Smoked Ribs
I will say that I don’t think your ribs should necessarily fall off the bone. They should be tender and well-cooked. Falling off the bone means they’re overdone and floppy and perhaps even a little mushy. If you like your ribs that way, however, all you have to do is pressure cook them a little bit longer.
- Rub the ribs with your choice of seasoning. I used pre-made barbecue seasoning , but you can also follow my recipe for a Mexican-inspired rub .
- Cook ribs on a rack in your pressure cooker for 20 minutes HP, 10 mins NPR
- Smoke for an hour at 250F .
How To Make Instant Pot Ribs Without A Smoker
If you don’t have a smoker, no worries. You can still have smoky pork ribs, but you will have to bake them in the oven.
The smoky flavor will come from the dry rub you put on your ribs. You can also add liquid smoke to your barbecue sauce for an extra smoky flavor. I recommend letting the dry rib marinate for at least 8 hours to infuse into the meat if you have planned ahead.
- Turn your oven on to 275F. We’re going for low and slow here. We will plan to cook the pork ribs for about 2 hours for two pounds of meat.
- For the first hour, cover the ribs with foil and bake to keep them from drying out.
- In the second hour, remove the foil and bake, to allow the skin to caramelize. If you like your ribs more tender, bake for another 20 minutes. You can baste with barbecue sauce with liquid smoke if you prefer to intensify that smoky flavor.
- For a nice crisp outside, broil the ribs just until the top layer starts to blister. You don’t want the rib meat to burn! Baste with additional barbecue sauce right before broiling if you desire.
Tips And Tricks
Making Smoked Instant Pot Ribs is the perfect way to get tender, fall-off-the-bone barbecue flavor in a fraction of the time. With a few simple techniques, you can achieve that irresistible combination of smokiness, juiciness, and caramelized glaze:
- Remove the Membrane - Before seasoning, peel off the thin silver membrane from the back of the ribs. This helps the meat absorb the rub better and results in a more tender texture.
- Use a Flavorful Rub - Choose a barbecue rub with a good balance of sweet, smoky, and spicy flavors. If you like a kick, add a pinch of cayenne or smoked paprika.
- Layer Flavor in the Liquid - The apple cider vinegar and water mixture not only helps tenderize the meat but also infuses subtle tangy notes that complement the BBQ seasoning.
Variations
Here are some flavorful and creative ways to customize your Smoked Instant Pot Ribs. Whether you prefer them spicy, sweet, or keto-friendly, these variations will help you tailor the recipe to your taste:
- Garlic-Herb - Replace the BBQ rub with a mix of minced garlic, Italian seasoning, salt, and olive oil for a savory, Mediterranean twist.
- Applewood Bourbon - Add a splash of bourbon to the cooking liquid and finish the ribs with a glaze made of sugar-free BBQ sauce and a hint of apple juice for a smoky, sophisticated flavor.
- Tropical Pineapple - Mix pineapple juice, soy sauce, and garlic into the marinade for a sweet-and-savory island-style twist that pairs beautifully with the smoky flavor.
To Sauce Them Or Not?
I’ve seen a lot of recipes for pressure cooker ribs and they look good–with one exception. Almost all of them ask you to first pressure cook the meat, and then slather sauce and broil them in the oven.
I’m a barbecue purist who doesn’t like to coat her meat in barbecue sauce. I think when you make ribs or brisket, you should taste the meat, not the sauce. If you really want some sauce then I think you should serve it on the side, so as to not hide the taste of the meat. But that’s just me.
Why A Smoker Is Great For Low Carb Eating
How do you make ribs in a pressure cooker that taste smoky? I have an electric smoker that I absolutely love. I don’t understand how I did keto and low carb for almost four years before getting a smoker. (Here’s a post that tells you what I love about this smoker ). It is however something that requires a little floor space.
But if you’re trying to low carb, and want something that’s easy, not fussy, and delicious, I would highly recommend a smoker. I basically just throw meat on there–and it comes out delicious. It’s insane how easy this is.
If you have leftover smoked ribs, they can be stored in the refrigerator. Place the ribs in an airtight container or wrap them tightly in aluminum foil or plastic wrap.
Properly stored, smoked ribs can last in the refrigerator for 3 to 4 days.
What To Serve With Smoked Ribs
While the ribs are taking on that delicious smoky flavor, you can reuse your Instant Pot to make some sides to go alongside your pressure cooker ribs. I like to serve Instant Pot Rice and any vegetables you have at your disposal. Try some Green Beans with Bacon!
This recipe makes a great dish for your Memorial Day cookout! You can see more great Memorial Day recipes in this post!
And if you’re looking for more delicious rib recipes, you have got to try my Keto Air Fryer Chinese-Style Spareribs or my Instant Pot Beef Short Ribs !
How Long Do They Last?
Smoked Instant Pot Ribs can be stored in an airtight container in the refrigerator for up to 4 days. The flavors often deepen as they sit, making leftovers even more delicious the next day.
To reheat, warm the ribs in the air fryer or oven at 350°F for about 8–10 minutes, brushing them with a little BBQ sauce to keep them moist and restore their glossy finish.
Can You Freeze Them?
For longer storage, freeze the ribs for up to 2 months. When ready to eat, thaw them overnight in the refrigerator, then reheat as usual. They’ll still be tender, smoky, and flavorful, just like freshly made.
For smoked ribs, the “best wood” depends on the flavor you want, but the most foolproof picks are apple and cherry for a mild, sweet smoke that won’t overpower pork, and hickory for a classic BBQ punch (stronger, bacon-y). Oak is a great middle-ground “base wood” that burns clean and pairs well with a fruitwood for balance, while mesquite is very bold and can turn bitter if you use too much. It’s better as a small mix-in. If you’re chasing crowd-pleasing ribs and want to avoid that “dirty smoke” taste, start with oak + apple (or hickory + cherry) and keep the smoke light and clean.
You don’t have to remove the membrane (the silverskin) on smoked ribs, but it’s strongly recommended because it can turn tough and rubbery, and blocks your dry rub and smoke from penetrating the meat side. If you want the most tender bite and better seasoning coverage, especially for baby back ribs or St. Louis–style ribs, peel it off before smoking. The quick method is to slide a butter knife under the membrane over a bone, grab it with a paper towel for grip, and pull it off in one sheet (or score it if it won’t come off cleanly).
More Instant Pot Recipes
- Copycat Panera Mac and Cheese
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Smoked Ribs | Smoky Instant Pot Rib Recipe
Ingredients
For pre-cooking
- ▢ 1 cup ( 250 g ) Water
- ▢ 1/2 cup ( 119.5 g ) Apple Cider Vinegar
- ▢ 2 tablespoons ( 2 tablespoons ) Barbecue Rub
- ▢ 1 rack ( 1 rack ) baby back pork ribs , about 2 lbs, cut into four pieces
For smoking
- ▢ 1/4 - 1/2 cup ( 88 g ) wood chips
Instructions
Turn on your smoker so it can preheat to 225F as you get everything else done.
Place water and Apple cider vinegar in the inner liner of your pressure cooker
On a steamer rack, place the four pieces of ribs standing up. Note, these fit in my Mini Duo Instant Pot!
Season the ribs with a premade seasoning of your choice, or use my Mexican-spiced rub recipe .
Cook on high pressure for 20 minutes, and allow pressure to release for 10 minutes. After 10 minutes, release all remaining pressure.
Place a cup of water in the water pan of your smoker.
Add wood chips and allow the ribs to smoke for 30 mins to an hour until they are browned, and acquire a smoky flavor.
Place the cooked ribs on the smoker rack.
Allow to sit in the smoker for one hour at 250.
Remove, and Serve. Brush with additional Barbecue Sauce if desired.
Apply the dry rub the night before/morning before to allow that Mexican spice to penetrate the baby back pork ribs.
Pressure cook and smoke the ribs before adding any sauce so you can taste the smokey meat. Add sauce on the side.
If you like your ribs more tender, pressure cook them longer. I like my ribs tender, but not “falling off the bone,” so I haven’t tested this recipe cooking longer than written.
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Smoked Ribs | Smoky Instant Pot Rib Recipe
Ingredients
For pre-cooking
- 1 cup Water
- 1/2 cup Apple Cider Vinegar
- 2 tablespoons Barbecue Rub
- 1 rack baby back pork ribs about 2 lbs, cut into four pieces
For smoking
- 1/4 - 1/2 cup wood chips
Instructions
Turn on your smoker so it can preheat to 225F as you get everything else done.
Place water and Apple cider vinegar in the inner liner of your pressure cooker
On a steamer rack, place the four pieces of ribs standing up. Note, these fit in my Mini Duo Instant Pot!
Season the ribs with a premade seasoning of your choice, or use my Mexican-spiced rub recipe .
Cook on high pressure for 20 minutes, and allow pressure to release for 10 minutes. After 10 minutes, release all remaining pressure.
Place a cup of water in the water pan of your smoker.
Add wood chips and allow the ribs to smoke for 30 mins to an hour until they are browned, and acquire a smoky flavor.
Place the cooked ribs on the smoker rack.
Allow to sit in the smoker for one hour at 250.
Remove, and Serve. Brush with additional Barbecue Sauce if desired.
Apply the dry rub the night before/morning before to allow that Mexican spice to penetrate the baby back pork ribs.
Pressure cook and smoke the ribs before adding any sauce so you can taste the smokey meat. Add sauce on the side.
If you like your ribs more tender, pressure cook them longer. I like my ribs tender, but not “falling off the bone,” so I haven’t tested this recipe cooking longer than written.
Smoked Ribs | Smoky Instant Pot Rib Recipe https://twosleevers.com/easy-smokey-pressure-cooker-ribs/
Prepare to ignite your taste buds with the explosive flavors of Bang Bang Chicken! It tantalizes the senses with its tender chicken, creamy sauce, and spicy kick. Whether you’re seeking a delightful appetizer, a crowd-pleasing party dish, or a satisfying main course, Bang Bang Chicken will take your love for international cuisine to another level.
Why This Will Be Your Favorite Weeknight Meal
- Fast.
- Easy.
- Delicious.
With its tender chicken, creamy sauce, and spicy kick, this dish is sure to become a favorite among your family and friends. Get ready to experience an explosion of taste that will leave everyone craving more.
Why Is It Called Bang Bang Chicken?
The dish “Bang Bang Chicken” gets its name from the distinctive sound made during its preparation. The name “bang bang” refers to the method of tenderizing the chicken by lightly pounding it with a wooden stick or a kitchen utensil, causing a “bang” sound.
Where Does Bang Bang Sauce Come From?
Bang Bang Sauce is a popular condiment commonly used in Asian-inspired dishes, particularly in Chinese cuisine. While the exact origin of Bang Bang Sauce is unclear, it is believed to have originated in the Sichuan province of China, known for its bold and spicy flavors.
Ingredients You’ll Need
For the Chicken
- Skinless Chicken Breasts
- Soy Sauce
- Sesame Oil
- Cornstarch
- Garlic
- Ginger
- Salt and Pepper
The Bang Bang Sauce
- Mayonnaise
- Sweet Chili Sauce
- Sriracha Sauce
- Honey
- Rice Vinegar
- Sesame Oil
- Soy Sauce
For Garnish
- Green Onions
- Sesame Seeds
How To Make Bang Bang Chicken
Making this delicious chicken dish in your air fryer is so incredibly easy! Follow the simple instructions below for a recipe that will turn out perfect every time!
- Prepare the Chicken. Use a cutting board to chop the chicken breasts into small 1" pieces.
- Marinate the Chicken. In a bowl, combine soy sauce, sesame oil, minced garlic, minced ginger, salt, and pepper. Add the chicken to the marinade, ensuring each piece is well-coated. Allow the chicken to marinate for at least 15 minutes, allowing the flavors to meld.
- Coat and Cook the Chicken. In another bowl, combine salt, pepper, and cornstarch. Toss the chicken in the breading mixture. Lightly spray the coated chicken with cooking spray and air fry at 400F for 10-12 minutes or until the chicken reaches an internal temperature of 165F.
- Prepare the Sauce. In a separate bowl, whisk together mayonnaise, sweet chili sauce, Sriracha sauce, honey, rice vinegar, sesame oil, and soy sauce. Taste the sauce and adjust the spice level or sweetness according to your preference.
- Toss the Chicken. Pour the prepared sauce over the cooked chicken and toss until each piece is thoroughly coated. Ensure that the chicken is evenly dressed.
- Serve and Garnish. Transfer the Bang Bang Chicken to a serving platter or individual plates. Garnish with thinly sliced green onions, which add a delightful crunch and visual appeal.
- Enjoy the Flavors. Now comes the exciting part! Dive into the vibrant explosion of flavors in each bite.
Tips And Tricks
- Adjust the Spice Level. If you prefer a milder flavor, reduce the amount of chili sauce. For those who enjoy more heat, add an extra teaspoon or adjust to your taste.
- Creamy Consistency. Adjust the sauce’s consistency by adding more mayo for a thicker texture or a splash of water to thin it out.
- Make It Your Own. Feel free to personalize your Bang Bang Chicken by adding extra ingredients such as shredded cabbage, cucumber slices, or fresh cilantro for added freshness and crunch.
Variations
While the traditional Bang Bang Chicken recipe is already packed with flavor, there are several variations and adaptations you can explore to put your own spin on this beloved dish. Here are some exciting variations:
- Spice it Up - Adjust the heat level to your liking by increasing or decreasing the amount of Sriracha sauce in the sauce recipe.
- Nutty Twist - For an extra layer of flavor, sprinkle some crushed peanuts or toasted cashews on top of the finished dish.
- Veggie Delight - Add a refreshing crunch by incorporating thinly sliced cucumbers or shredded cabbage into the Bang Bang Chicken. This adds a vibrant freshness to complement the richness of the chicken and sauce.
What To Serve With It
Bang Bang Chicken is a flavorful and versatile dish that pairs well with a variety of sides. Here are some delicious options to consider when deciding what to serve alongside it:
- Rice - Serve steamed white rice or jasmine rice as a classic and simple side dish. The fluffy rice helps balance the spiciness of the chicken and complements the creamy sauce.
- Noodles - Opt for Asian-style noodles like rice noodles, lo mein noodles, or soba noodles. Toss them with a light sesame oil dressing or serve them plain to soak up the flavorful sauce from the Bang Bang Chicken.
- Stir-Fried Vegetables - Prepare a colorful medley of stir-fried vegetables such as bell peppers, snap peas, carrots, broccoli, and mushrooms. Cook them until crisp-tender with a touch of soy sauce and sesame oil for a healthy and vibrant accompaniment.
- Asian Slaw - Whip up a refreshing Asian slaw by combining shredded cabbage, carrots, thinly sliced bell peppers, and green onions. Toss them with a tangy dressing made from rice vinegar, soy sauce, honey, and a hint of sesame oil.
How Long Does It Last?
Allow the cooked Bang Bang Chicken to cool down to room temperature before storing it. Transfer the Bang Bang Chicken to an airtight container or cover it tightly with plastic wrap or aluminum foil.
Bang Bang Chicken can be kept in the refrigerator for up to 3 to 4 days when properly stored.
While Bang Bang Chicken can be stored for a few days, the texture of the chicken may become less crispy over time. The sauce may also thicken in the refrigerator. Therefore, it’s best to consume it within the recommended storage period for the best taste and quality.
Can You Freeze It?
Yes, you can freeze Bang Bang Chicken for longer storage. Freezing can help extend the shelf life of the dish beyond a few days.
Allow the cooked Bang Bang Chicken to cool completely at room temperature before freezing. Divide the chicken into individual or meal-sized portions. This will make it easier to defrost and reheat only what you need later on.
Place the portioned chicken in airtight containers or freezer bags. Make sure to remove any excess air from the bags to minimize the risk of freezer burn. Place the containers or bags in the freezer and store them for up to 2 to 3 months.
When you’re ready to enjoy the frozen Bang Bang Chicken, transfer it to the refrigerator and let it thaw overnight. Once thawed, you can reheat the chicken in a microwave or skillet until heated through.
More Amazing Chicken Recipes
- Keto Chicken Tenders
- Instant Pot Butter Chicken
- Creamy Garlic Chicken
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Bang Bang Chicken | Air Fryer Bang Bang Chicken Recipe
Ingredients
For The Chicken
- ▢ 1 pound Chicken Breasts
- ▢ 2 tbsp Soy Sauce
- ▢ 1 tbsp Sesame Oil
- ▢ 1/2 cup Cornstarch
- ▢ 1 tsp Minced Garlic
- ▢ 1 tsp Minced Ginger
- ▢ 1 tsp Salt
- ▢ 1/2 tsp Pepper
For The Sauce
- ▢ 1/4 cup Mayonnaise
- ▢ 2 tbsp Sweet Chili Sauce
- ▢ 1 tbsp Sriracha Sauce
- ▢ 1 tbsp Honey
- ▢ 1 tbsp Rice Vinegar
- ▢ 1 tsp Sesame Oil
- ▢ 1 tsp Soy Sauce
Garnish
- ▢ Green Onion
Instructions
- Prepare the Chicken. Use a cutting board to chop the chicken breasts into small 1" pieces.
- Marinate the Chicken. In a bowl, combine soy sauce, sesame oil, minced garlic, minced ginger, salt, and pepper. Add the chicken to the marinade, ensuring each piece is well-coated. Allow the chicken to marinate for at least 15 minutes, allowing the flavors to meld.
- Coat and Cook the Chicken. In another bowl, combine salt, pepper, and cornstarch. Toss the chicken in the breading mixture. Lightly spray the coated chicken with cooking spray and air fry at 400F for 10-12 minutes or until the chicken reaches an internal temperature of 165F.
- Prepare the Sauce. In a separate bowl, whisk together mayonnaise, sweet chili sauce, Sriracha sauce, honey, rice vinegar, sesame oil, and soy sauce. Taste the sauce and adjust the spice level or sweetness according to your preference.
- Toss the Chicken. Pour the prepared sauce over the cooked chicken and toss until each piece is thoroughly coated. Ensure that the chicken is evenly dressed.
- Serve and Garnish. Transfer the Bang Bang Chicken to a serving platter or individual plates. Garnish with thinly sliced green onions which add a delightful crunch and visual appeal.
- Enjoy the Flavors. Now comes the exciting part! Dive into the vibrant explosion of flavors in each bite.
Get support & connect with our community on Facebook!
Nutrition
And don’t forget to check out my air fryer cookbooks! Every day easy air fryer , and Air Fryer Revolution .
