Air Fryer Pork Ribs
My Air Fryer Pork Ribs are easy to prepare, super flavorful, and fall-apart tender. I make them with baby back pork, seasoned with brown sugar and spices, then smothered in barbecue sauce. They’re ready in less than an hour, which is about half the time it takes in the oven.
Who says you need a grill or smoker to enjoy tender and saucy ribs? Not me. Sometimes I just want that comforting BBQ flavor without spending hours outside watching the coals. That’s exactly why I came up with this air fryer pork ribs recipe. It’s quick, easy, and still gives you that melt-in-your-mouth vibe, kind of like my air fryer pork belly bites. These are always a favorite in my house, and these ribs follow the same game plan.
Table of contents
Keep this one close, it’s not just a summer recipe. I make these air fryer ribs all year long whenever I’m craving something saucy and comfort-y without the wait. The steps are super simple, I start by seasoning the ribs with a dry rub to lock in the flavor, then smother them in barbecue sauce and let the air fryer finish the job. And if you don’t have an air fryer, no worries, my instant pot country-style ribs with apple juice and a little liquid smoke are just as fall-apart tender. Trust me, they’re a family favorite for a reason.
Why you will love this recipe
- All the BBQ flavor without standing over a grill: These ribs come out juicy and tender with crispy little edges, and I don’t even have to fire up the smoker. I just season, sauce, and let the air fryer do its thing.
- When you want ribs quick: They’re ready in under an hour, which means I can make ribs even when I totally forgot to plan dinner.
- Comfort food all year long: I don’t save ribs for warm weather. Whether it’s snowing outside or I’m just not in the mood to grill, these ribs bring those summer vibes right into my kitchen.
- Crowd-pleaser at every kind of gathering: I’ve made these for birthday dinners, casual BBQ nights, and even holidays. Everyone digs in without hesitation, and there’s never a single piece left on the tray.
What you will need
- Rack: I use baby back pork ribs with the membrane removed, and one rack is usually plenty for my family.
- Barbecue sauce: I go with my favorite BBQ sauce, or sometimes I make my own homemade version.
- For the rub: I mix brown sugar with garlic powder, smoked paprika, onion powder, white pepper, and salt for a sweet and savory rub.
How to make
1. Preheat and mix the rub: I start by setting the air fryer to 380°F to preheat for a few minutes, then I mix the spice rub ingredients together in a small bowl while it heats up.
2. Coat the ribs: Then I rub the spice mix all over the ribs, making sure every side is coated nicely.
3. Cook the ribs: I place the ribs meat side down in the air fryer basket and cook them at 380°F for 20 minutes, then flip them with tongs and cook for another 10 minutes until they’re tender and nicely browned.
4. Add sauce and finish: I brush both sides of the ribs with barbecue sauce and pop them back into the air fryer at 400°F for another five minutes. Then I take them out, let them rest for about five minutes, and serve with extra sauce on the side.
Expert tip
Remove the membrane first
One thing I always do before seasoning the ribs is remove the silver membrane from the back. It’s a thin layer that can make the ribs tough if you leave it on. I flip the rack over, slide a knife under one edge, and once I get a grip, I just pull it off in one piece. This is key, so do not skip it!
More tips to consider:
- I always use a meat thermometer to check that the ribs are done. Once they hit 145°F inside, I know they’re safe to eat and still juicy.
- Make sure to cook the ribs in a single layer. If they’re stacked or crowded, they won’t cook evenly since the hot air can’t circulate properly.
- If you rinse your ribs first, be sure to pat them dry with paper towels before adding the spice rub. That helps the seasoning stick better.
- I like to let the ribs and other ingredients sit out for a bit so they come to room temperature. They cook more evenly that way.
- If your rack is too big for your air fryer basket, just use a sharp knife to cut it into sections. I’ve done this plenty of times. If you have an air fryer oven, you can probably fit the whole thing in without cutting.
- I always start cooking with the meaty side facing down. That gives the ribs a chance to brown and crisp up where it matters most.
Recipe variations
- Finger-Lickin’ sauce: There are a lot of great barbecue sauces out there, but I always come back to my homemade BBQ recipe. It’s sweet, tangy, and finger-licking good.
- Crispy rib twist: If I want a crispy fried texture instead of saucy ribs, I skip the barbecue sauce and mix 1/4 cup of panko breadcrumbs into the dry rub. It gives the ribs a nice crunch.
- Make them fit: If your air fryer basket is on the smaller side, just cut the rack into individual ribs. That way they cook evenly and fit better.
- Sweeten it up: If I’m craving something a little sweeter, I add a pinch of cinnamon and nutmeg to the rub. It gives the ribs a subtle sweetness.
- Smoky BBQ hack: For extra smoky flavor, I stir in a few drops of liquid smoke to the barbecue sauce. It’s a quick trick that adds a slow-cooked taste without the smoker.
Serving suggestions
These ribs have made it onto our table for just about every kind of celebration. I first made them on the Fourth of July when the grill was already packed with hot dogs, and I needed something easy that didn’t take up space. I tossed the ribs in the air fryer, served them with a bowl of instant pot baked beans, homemade crunchy coleslaw and my cousin brought “her” BLT potato salad (my recipe of course). Not a rib was left by the end of the night.
For my son’s birthday, I made a big batch again and served them with my comforting mac and cheese casserole and the classic corn on the cob. Everyone ate with their hands, licking sauce off their fingers, and the kids dipped theirs in even more barbecue sauce.
How to store leftovers
- Store: I wrap up any leftover ribs in plastic wrap or foil, then place them in an airtight container. They keep well in the fridge for up to three days.
- Freeze: If we don’t finish them in a few days, I pop the leftovers into a freezer-safe bag and freeze them for up to three months.
- Thaw: I take them out the night before and let them thaw in the fridge so they’re ready to reheat the next day.
- Reheat: I usually reheat the ribs in the air fryer or oven to get that nice warm and slightly crispy texture back.
Frequently asked questions
I usually use baby back pork ribs because they’re smaller and cook more evenly in the air fryer. They’re also a little leaner and get that perfect mix of juicy inside and crisp edges. You can use spare ribs too, just make sure to trim them and maybe cut them into smaller pieces if your air fryer basket is tight on space.
I use a meat thermometer to check that the thickest part of the meat reaches at least 145°F. I also look for a nice golden color and caramelized edges. When they’re done right, the ribs are tender and pull apart easily with just a fork.
If I want that extra saucy finish, I brush on another layer of barbecue sauce during the last five minutes of cooking and sometimes again after they come out. It creates this rich sticky coating that makes it even more yummy.
More summer cookout recipes:
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Air Fryer Pork Ribs
Ingredients
- 1 3lb rack of pork baby back ribs cut in half and silver membrane removed
- 1 cup bbq sauce homemade or store-bought
Rub:
- 2 tablespoons brown sugar
- 1 tablespoon garlic powder
- 1 tablespoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon white pepper
Instructions
- Mix the rub ingredients in a small bowl and use the mixture to season the ribs, covering both sides.
- Preheat the air fryer to 380 degrees Fahrenheit for a few minutes.
- If needed cut the rack of ribs into a few sections, and arrange the ribs in the air fryer basket in ONE single layer, meat side down. Cook for 20 minutes.
- Using a pair of tongs, flip the ribs over, and cook for 10 minutes more.
- After that, open the basket and brush the meat generously with the bbq sauce. Air fry for 5 minutes at 400 degrees F.
- Remove onto a serving plate and allow to rest for a few minutes.
- Cover with more sauce if you prefer so and serve.
Notes
Remove the membrane first
One thing I always do before seasoning the ribs is remove the silver membrane from the back. It’s a thin layer that can make the ribs tough if you leave it on. I flip the rack over, slide a knife under one edge, and once I get a grip, I just pull it off in one piece. This is key, so do not skip it!More tips to consider:
- I always use a meat thermometer to check that the ribs are done. Once they hit 145°F inside, I know they’re safe to eat and still juicy.
- Make sure to cook the ribs in a single layer. If they’re stacked or crowded, they won’t cook evenly since the hot air can’t circulate properly.
- If you rinse your ribs first, be sure to pat them dry with paper towels before adding the spice rub. That helps the seasoning stick better.
- I like to let the ribs and other ingredients sit out for a bit so they come to room temperature. They cook more evenly that way.
- If your rack is too big for your air fryer basket, just use a sharp knife to cut it into sections. I’ve done this plenty of times. If you have an air fryer oven, you can probably fit the whole thing in without cutting.
- I always start cooking with the meaty side facing down. That gives the ribs a chance to brown and crisp up where it matters most.