Description
These Air Fryer Country Style Ribs are a quick and delicious way to enjoy tender, flavorful pork ribs with a smoky dry rub and a sticky BBQ sauce finish. Perfectly cooked in the air fryer for a juicy texture and crispy edges, this recipe serves 10 and is ideal for an easy weeknight dinner or weekend cookout.
Ingredients
Meat
- 8-10 country style ribs (from the butt/shoulder)
Dry Rub
- 2 Tbsp brown sugar
- 1 tsp garlic powder
- 1 ½ tsp smoked paprika (regular paprika works as a substitute)
- 1 tsp oregano
- 1 tsp dry mustard
- 1 tsp cumin
- ½ tsp onion powder
- ½ - 1 tsp salt
- ½ tsp pepper
Others
- Olive oil (for brushing the air fryer basket)
- ¾ cups BBQ sauce (more as desired)
Instructions
- Prepare the dry rub: Pat the country style ribs dry with paper towels to remove any excess moisture. In a bowl, whisk together brown sugar, garlic powder, smoked paprika, oregano, dry mustard, cumin, onion powder, salt, and pepper to create the dry rub. Generously coat the ribs on all sides with the rub by massaging it into the meat. Let the meat sit at room temperature for 20-30 minutes to absorb the flavors and come to room heat.
- Prepare the air fryer basket: Brush the air fryer basket well with olive oil to prevent sticking. Arrange the ribs in a single layer inside the basket, making sure to leave space between them for even air circulation. If all ribs don't fit at once, plan to cook in batches.
- Air fry the ribs: Set the air fryer to 370°F and cook the ribs for 16 minutes total. At the 8-minute mark, flip each rib to ensure even cooking. After flipping, monitor the internal temperature of the ribs every 2-3 minutes to avoid overcooking.
- Apply BBQ sauce and finish cooking: When the ribs reach an internal temperature of about 140°F, brush them generously with BBQ sauce. Continue cooking for an additional 2-3 minutes, until the internal temperature reaches a safe 145°F and the sauce has caramelized slightly.
- Serve or keep warm: Once cooked, transfer the ribs to a warm oven if you are cooking additional batches to keep them hot. Otherwise, serve immediately with your favorite side dishes for a satisfying meal.
Notes
- Allowing the ribs to sit with the dry rub at room temperature helps enhance flavor and tenderness.
- Use a meat thermometer to ensure the ribs are cooked to the safe internal temperature of 145°F.
- If cooking multiple batches, keep cooked ribs warm in a low oven (around 200°F) to maintain freshness and heat.
- Adjust the salt in the rub according to your taste and dietary needs.
- Smoked paprika adds a richer flavor, but regular paprika is a fine substitute if unavailable.
