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Air Fryer Baby Back Ribs

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Tender, fall-off-bone baby back ribs made in the air fryer in about 40 minutes using a smoky dry rub and a two-stage cook — low heat with a foil tent for tenderness, then high heat with BBQ sauce for caramelized stickiness.

Ingredients

Scale
  • 1 rack baby back ribs (about 2–2.5 lbs)
  • ¾ cup BBQ sauce (your favorite or homemade)
  • Dry Rub:
  • 2 tablespoons brown sugar
  • 1 tablespoon paprika (smoked preferred)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne (optional)

Instructions

  1. Remove the membrane from the bone side of the rack: use a butter knife to loosen one end, grip it with a paper towel, and pull it off in one piece.
  2. Cut the rack into sections that fit your air fryer basket (typically 3–4 pieces for a 5.8-quart basket).
  3. Mix all dry rub ingredients. Coat every surface of each rib section, pressing the rub in firmly. For best flavor, rest the rubbed ribs in the fridge for 1–4 hours (or overnight); 30 minutes also works.
  4. Stage 1: Preheat air fryer to 300°F. Place rib sections bone-side up in the basket and loosely tent the basket with foil to trap steam. Cook for 25 minutes.
  5. Stage 2: Remove the foil and flip the ribs meaty-side up. Increase temperature to 380°F. Brush a generous coat of BBQ sauce over the tops and cook for 10 minutes.
  6. Brush with a second coat of BBQ sauce and cook for another 5 minutes, until the sauce is caramelized and sticky. Internal temperature between the bones should reach 190–200°F for fall-off-bone tenderness.
  7. Rest the ribs under loose foil for 5–10 minutes, then slice between each bone with a sharp knife. Serve with extra BBQ sauce on the side.

Notes

Remove the membrane. The thin papery layer on the bone side is chewy and blocks the rub — don’t skip this step.

The foil tent is essential. Trapping steam in Stage 1 starts breaking down collagen for tender ribs. Without it, ribs will be cooked but not fall-off-bone.

Double-baste the sauce. Two thin coats caramelize better than one thick coat, which burns.

Use the bend test. Pick up a section with tongs in the middle — if the rack bends easily and the surface starts to crack, they’re ready. Stiff ribs need more time at 300°F.

Not tender enough? Add 10–15 more minutes in Stage 1 at 300°F with the foil on before moving to Stage 2.

Find it online: https://airfrycentral.com/air-fryer-baby-back-ribs-fall-off-bone-in-half-the-time/