Air Fryer Ribs with BBQ
These Air Fryer Ribs with BBQ are tender, saucy, and full of backyard flavor without ever firing up the grill. They are weeknight friendly, dad approved, and just the kind of meal that makes everyone wander into the kitchen asking when dinner is ready.
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Ingredients
- 2 lbs Ribs
- ½ cup BBQ sauce
- 2 ½ teaspoon smoked paprika
- 1 teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon granulated onion
- ½ teaspoon chili flakes
Instructions
- Prepare the ribs: Cut the ribs into portions that fit in the air fryer, at least in half if they are very long. Remove the membrane from the back by pulling it off with a little force; it comes off easily.
- Mix the seasonings: In a bowl, combine the smoked paprika, garlic powder, black pepper, salt, granulated onion, and chili flakes.
- Season the ribs: Coat both sides of the ribs well with the spice and salt mixture, making sure they are thoroughly coated.
- Preheat the air fryer: Preheat the air fryer to 190°C (375°F).
- Cook the ribs: Place the ribs in the air fryer bone-side up and cook for 20 minutes. After 20 minutes, turn the ribs over and brush them with barbecue sauce. Cook for another 5 to 10 minutes, increasing the oven temperature to 400°F for a more golden and caramelized finish.
- Presentation: Remove the ribs, cut them into individual pieces, and serve with a sprinkle of parsley and more barbecue sauce, if desired.
Notes
Substitutions
- Different ribs: Baby back ribs or spare ribs both work well with slight timing adjustments.
- Sugar free BBQ sauce: Great option if you are watching sugar without sacrificing flavor.
- Paprika swap: Regular paprika works if smoked is not available, though the flavor will be milder.
- No heat: Skip the chili flakes for a completely mild version.
Variations
- Honey BBQ ribs: Brush the ribs with a mix of BBQ sauce and honey for extra sweetness.
- Spicy ribs: Add more chili flakes or a pinch of cayenne for a bolder kick.
- Dry rub ribs: Skip the sauce and serve with extra seasoning and a squeeze of lemon.
- Asian inspired: Use hoisin sauce or teriyaki instead of BBQ for a fun twist.
Tips and Tricks
- Dry the ribs well: Removing moisture helps the seasoning stick and improves texture.
- Do not overcrowd: Space allows hot air to circulate and cook the ribs evenly.
- Rest before slicing: This keeps the ribs juicy and tender.
- Use foil if needed: If ribs brown too fast, loosely cover them during the final minutes.
- Check doneness: Ribs should be tender and pull easily from the bone.
Private Notes
