Air Fryer Ribs: Tender, Sticky, and Ready in Under an Hour

If you’re craving BBQ flavor without firing up the grill, these air fryer ribs deliver juicy meat, crisped edges, and a glossy sauce in a fraction of the time. We’ll remove the membrane, season with a smoky dry rub, air fry to tender, and finish with a quick glaze so it sets sticky and beautiful.

Why You’ll Love This Air Fryer Ribs Recipe

• Fast and easy: About 45–55 minutes, start to finish.
• Sticky-sweet finish: A quick high-heat glaze sets the sauce perfectly.
• Foolproof texture: Cook to 190–203°F (88–95°C) for tender ribs.
• Flexible: Works with baby back or St. Louis-style ribs.

Ingredients

Ribs

• 1 rack baby back ribs (about 2 lb / 900 g), cut into 2–3 sections to fit your basket
• 1 tbsp yellow mustard or neutral oil (binder; optional)

Dry Rub

• 2 tbsp light brown sugar
• 2 tsp smoked paprika
• 1½ tsp kosher salt (or 1 tsp fine sea salt)
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp chili powder
• ¼ tsp ground mustard
• ⅛–¼ tsp cayenne pepper (optional)

Glaze (choose one)

• BBQ glaze: ½–¾ cup of your favorite BBQ sauce
• Honey-chipotle: ¼ cup BBQ sauce + 2 tbsp honey + 1 tsp minced chipotle in adobo
• Quick homemade: ½ cup ketchup, 2 tbsp brown sugar, 1 tbsp apple cider vinegar, 1 tsp Worcestershire, ½ tsp smoked paprika, pinch salt/pepper

Optional

• 1 tbsp apple cider vinegar + 1 tbsp water (for a light spritz at the flip)

Step-by-Step Instructions

1. Prep the ribs: Place ribs bone-side up. Slide a butter knife under the thin membrane at one end, grab with a paper towel, and pull off. Trim excess fat. Pat dry.
2. Season: Rub the ribs lightly with mustard or oil (optional). Mix the dry rub and sprinkle generously on all sides; pat to adhere. Rest 10–20 minutes so the rub starts to melt in.
3. Preheat: Heat the air fryer to 380°F (193°C) for 3–5 minutes.
4. Cook: Place ribs bone-side down in a single layer. Air fry 15–18 minutes. Flip bone-side up and cook another 10–15 minutes. (Spritz with the vinegar mixture at the flip if you like.)
5. Glaze: Brush with sauce, increase to 400°F (204°C), and cook 3–6 minutes until the glaze is tacky and glossy. For a dry-rub finish, skip sauce and air fry 2–4 more minutes at 390–400°F.
6. Rest & slice: Rest 5–10 minutes, then slice between bones and serve.

Pro Tips

• Don’t overlap: Airflow = tenderness. Cook in batches if needed.
• Target temp: 190–203°F (88–95°C) for truly tender ribs.
• Watch sugar: Sweet sauces set fast; keep an eye near the end.
• Smoky boost: Use smoked paprika or add a drop of liquid smoke to your glaze.

What to Serve with Air Fryer Ribs

• Classic sides: Creamy coleslaw, baked beans, cornbread, mac and cheese.
• Fresh + bright: Watermelon–mint–feta salad, cucumber-onion salad, apple slaw.
• Veg-forward: Air-fried asparagus, roasted green beans, charred broccoli.
• Hearty starches: Potato wedges, mashed potatoes, buttermilk biscuits.
• Pickles & extras: Quick-pickled red onions, dill pickles, fresh herbs.

Storage & Reheating

• Fridge: Up to 4 days in an airtight container.
• Freeze: Up to 3 months; thaw overnight.
• Reheat: Air fryer 350°F (177°C) for 5–8 minutes; brush with a little sauce or water.

FAQs

Can I use frozen ribs? Thaw first for even cooking. If cooking from frozen, start at 350°F (177°C) covered in foil until pliable, then season and proceed, adding time as needed.

Do I have to remove the membrane? Highly recommended for better seasoning penetration and tender bite.

Baby back vs St. Louis? Baby backs cook faster; St. Louis are meatier and need a few extra minutes.

Air Fryer Ribs (Recipe Card)