Ingredients
Scale
- 1 rack baby back ribs (approximately 2 lbs)
- 1 tablespoon olive oil
- 2 tablespoons brown sugar (or erythritol for a keto version)
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper (optional for heat)
- 1/2 cup your favorite BBQ sauce (sugar-free for a healthier option)
Instructions
- Start by removing the silver skin (membrane) from the back of the ribs. This ensures your ribs are tender and not chewy. Pat the ribs dry with a paper towel. Cut the rack into 3 or 4 smaller sections so they fit comfortably in your air fryer basket without overlapping too much. In a small bowl, mix the brown sugar, paprika, garlic powder, onion powder, salt, pepper, and cayenne. Rub the olive oil all over the rib sections, then generously coat them with the dry rub mixture. Press the spices into the meat to ensure they stick.
- Preheat your air fryer to 375°F (190°C) for about 5 minutes. Place the rib sections in the basket, bone-side down. Ensure there is space for air to circulate between the pieces. Air fry for 25 minutes. At the halfway mark (around 12-13 minutes), use tongs to flip the ribs over. This ensures even browning and consistent texture on both sides. Check for an internal temperature of at least 145°F, though 190°F-200°F is ideal for that tender, pull-apart texture.
- Once the ribs are cooked through, brush them generously with your chosen BBQ sauce. Place them back into the air fryer for an additional 2 to 3 minutes at 400°F (200°C) to caramelize the sauce and create a sticky, crispy glaze. Remove the ribs from the air fryer and let them rest for 5 minutes. This allows the juices to redistribute. Serve your crispy air fryer ribs with a side of coleslaw, roasted vegetables, or a fresh green salad for a complete, healthy dinner.
- Cook Time: 40 minutes