Air Fryer Pork Ribs with Barbecue Sauce
Hearty pork ribs rubbed with a dry spice blend and finished with a sticky barbecue glaze. The air fryer gives them browned edges without a long oven bake.
- Time
- 45 min
- Serving
- 872 kcal
- Ingredients
- ≈ $2.08
- Protein
- 43 g
Ingredients
- 1 Pork ribspack 1 kg ≈ $8.00Not in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 260 g
- 2 Paprika 3 g
- 3 Garlic powder 2 g
- 4 Sugar 6 g
- 5 BBQ sauce 35 g
- 6 Sunflower oil 6 ml
- 7 Ground black pepper 1 g
- 8 Salt 3 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Pat the ribs dry and cut them into manageable pieces of 2–3 ribs each.
Mix the paprika, dried garlic, sugar, salt, and pepper, then rub the ribs all over.
Brush the meat with oil and let it sit for 10 minutes at room temperature.
Preheat the air fryer to 180 °C, arrange the ribs meat-side up, and cook for 25 minutes.
Brush the ribs with barbecue sauce and increase the temperature to 200 °C.
Cook for another 8 minutes, until the sauce is glossy and the meat is easily pierced with a knife.
Let the ribs rest for 5 minutes before serving.
Tips
- Why it works
- Add the barbecue sauce at the end. The sugar in it darkens quickly at 200 °C, but in 8 minutes it turns glossy without bitterness.
- Substitutions
- Replace the dried garlic with 1 small fresh clove, grated to a paste. You can swap the sunflower oil for the same amount of refined vegetable oil.
- Common mistakes
- A common mistake is brushing on the sauce right away. By the end of cooking the edges are almost black and there is a smell of burnt sugar.
- Storing and reheating
- Keep the ribs in the fridge for up to 3 days. Reheat for 6–8 minutes in the air fryer at 160 °C, covered with foil, then 1–2 minutes without it.
- Serve with
- Serve for dinner with boiled potatoes or a simple cabbage salad to balance the fatty meat.
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