Air Fryer

Air Fryer Pork Ribs

Ribs are built on collagen, which only softens with long, moist heat. That is why the first half of the cook happens inside foil: the trapped steam breaks down the connective tissue and keeps the meat from drying out. The glossy, caramelised surface is the job of dry hot air in the final ten minutes.

Jump to recipe
Pinterest

Air Fryer Pork Ribs — the finished dish
Prep
15 min
Cook
45 min
Rest
1 h
Total
2 h
Servings
4
Level
Medium
Per serving
560 kcal

Ingredients

Ribs and rub

Glaze

Makes: about 1.2 kg of ribs, 4 servings

Method

  1. Step 1: Remove the membrane

    Lift the silvery membrane on the bone side with a knife and pull it off with a paper towel. It never softens and makes the meat chewy.

  2. Step 2: Rub and rest

    Smear the rack with mustard and press on the mix of sugar, paprika, salt, garlic and pepper. Refrigerate for an hour.

  3. Step 3: Cut to fit

    Cut the rack into 2 or 3 pieces so they sit in the basket without overlapping. Stacking them will not work.

  4. Step 4: Wrap in foil

    Wrap each piece tightly in foil and cook for 30 minutes at 160 °C. The steam inside does the work on the collagen.

  5. Step 5: Unwrap and glaze

    Open the foil carefully — there is hot juice inside. Pour it off and brush the ribs with the barbecue sauce mixed with honey.

  6. Step 6: Lacquer them

    Cook uncovered for 10 minutes at 190 °C, turning and brushing with more sauce halfway through.

  7. Step 7: Rest

    Lift them out and rest for 5 minutes. The meat should pull away from the bone easily without falling off on its own.

Tips & variations

  • Tip

    Check 3 minutes before the glaze stage ends the first time — honey and the sugar in barbecue sauce scorch quickly.

  • Tip

    In an oven the same rack takes 2 to 2.5 hours at 150 °C. The basket cuts that by two thirds but holds far less meat.

  • Tip

    Rendered fat pooling under the basket can start to smoke. Pour it off before the glaze stage, or add a splash of water to the drawer.

  • Variation

    Instead of barbecue sauce, mix 2 tbsp soy sauce, 1 tbsp honey, grated ginger and a garlic clove for a sticky Asian glaze.

  • Storage

    Three days in the fridge. Reheat wrapped in foil for 8 minutes at 170 °C so the meat stays moist.

Nutrition

Approximate nutrition per serving and for the whole dish
1 serving Whole dish 4 servings
Energy560 kcal2,240 kcal
Protein38 g152 g
Fat40 g160 g
Carbohydrates12 g48 g

Approximate values calculated from standard ingredient data.

More air fryer

See all