These air fryer pork ribs get browned edges and a sticky BBQ glaze without heating the oven. Preheat the air fryer to 375°F (190°C) for 3 minutes, then cook the ribs for about 35 minutes per batch. Flip the rib sections once; there’s no need to shake the basket. Brush on the sauce near the end so its sugar has time to glaze without scorching.
Ingredients
- 1 rack baby back pork ribs (about 1½–2 pounds)
- 1 tablespoon barbecue dry rub
- ½ cup bottled BBQ sauce, divided
Choose a rack you can cut into sections that fit your basket. Baby back ribs are the best match for this timing; larger, meatier ribs may need longer.
How To Make It
- Turn the rack bone-side up. If the thin membrane is still attached, loosen an edge with a knife and pull it off using a paper towel for grip. Cut the rack into sections of 3 or 4 ribs, then pat dry and coat both sides with the dry rub.
- Preheat to 375°F (190°C) for 3 minutes with the empty basket in place. Set the sections directly on the basket’s perforated crisper plate in a single layer, meaty-side down. Leave space between pieces and cook in batches if needed. Don’t use a pan or liner that blocks airflow.
- Air fry for 17 minutes. Flip so the meaty sides face up, then cook for another 8 minutes. Brush with ¼ cup BBQ sauce and cook for 5 minutes. Brush with the remaining ¼ cup and cook for about 5 minutes more, until the glaze is sticky and the ribs are tender to your liking.
- Check the thickest meat with a thermometer, avoiding bone. Pork ribs should reach at least 145°F (63°C) and rest at least 3 minutes before eating; give them more cooking time if they haven’t reached that temperature. Rest the finished ribs for 5 minutes, then slice between the bones.
Tips
- Air fryers vary. Start checking the glaze during the last few minutes; if it darkens too quickly, stop glazing and finish cooking the ribs at a lower setting until they’re done.
- A reading of 145°F (63°C) is a safety minimum, not a promise of soft ribs. If the meat still feels firm, continue cooking in short intervals and check again.
- Keep the basket uncovered during preheating: loose parchment can lift toward the heating element. For this recipe, the bare perforated plate gives the ribs better airflow and lets drips collect below it.
Serve these glossy ribs while the edges are warm and the sauce is still wonderfully sticky.
