Air Fryer Ribs
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These air-fryer ribs are quick, tender, and doused in a delicious barbecue sauce. I love how FAST these cook.
Although ribs are generally hands-off, I still sometimes find them a little cumbersome to make regularly. My air fryer pork ribs are the perfect solution- they’re fuss-free, mess-free, and ready in a fraction of time.
It took some testing to get the texture tight, as air fryers are the total opposite of “low and slow” cooking. I discovered that starting them in foil traps the moisture and heat perfectly. Then, you remove the foil, brush on the BBQ sauce, and let the air fryer caramelize the exterior for that perfect, finger-licking finish. Yum!
Table of Contents
Why I love this recipe
- It’s quick. There’s no need to heat the grill or oven; these ribs cook in just 40 minutes.
- Perfect texture. Crispy exterior while keeping the insides tender and juicy.
- Healthier. Fried or baked ribs require tons of oil or butter to cook, but not these!
- Easy clean-up. Air fryers cook without excessive oil splattering, making clean-up easy afterward. The foil packets make it even easier.
Ingredients needed
- Pork baby back ribs. These are specific rib cuts from the upper rib racks of pork and include riblets, loin ribs, and back ribs. I prefer to get my ribs from the butcher over a mainstream grocery store because most of the bone is still intact (which is essential for all the flavor!).
- Spices. I’m using garlic powder, mustard powder, onion powder, smoked paprika, kosher salt, and black pepper.
- Barbeque sauce. Use your favorite BBQ sauce. I like to look for one that has brown sugar in it so the ribs caramelize beautifully.
Internal temp for ribs
When cooking other cuts of pork, I typically recommend cooking them to at least 145°F, the safe-to-eat temperature. Pork ribs are a little different. If you cook these ribs to 145°F, they’ll actually be rubbery and tough. To make them tender, I highly recommend cooking them to at least 190°F, or up to 200°F. When the ribs are in this range, the collagen and connective tissue break down and melt.
Use a meat thermometer to double-check.
How to cook ribs in the air fryer
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prepare the ribs. Remove the membrane from the ribs using a kitchen knife and clean it with a paper towel. Using a sharp knife, cut the rack into three equal parts and dry the ribs with a paper towel.
Step 2- Season. In a small bowl, add all the spices, then season both sides of the ribs with them.
Step 3- Air fry. Wrap the ribs in aluminum foil, place them in the preheated air fryer basket, and air-fry at 380°F for 25 minutes.
Safety tip: To ensure your ribs cook safely, wrap the foil tightly around the meat with no loose ends sticking up. This prevents the foil from blowing or touching the heat element. Also, ensure there is sufficient space between foil packets to allow hot air to circulate properly.
Step 4- Brush the sauce and cook again. Remove the ribs from the air fryer, brush them with the barbecue sauce, and air fry uncovered for 10 minutes.
Step 5- Rest, then Serve. Allow the ribs to rest for several minutes before serving. If desired, brush with more barbecue sauce.
Arman’s recipe tips
- Look for meaty and well-marbled ribs, as these will be the most flavorful and tender. Again, this is why I recommend a butcher versus a generic grocery store.
- Always pat the ribs dry with a paper towel before seasoning them, as this will help the seasoning adhere and make them crispy in the air fryer.
- Cook the ribs in batches, in a single layer, to ensure they cook evenly and never overcrowd the air fryer basket.
Storage instructions
To store. Leftover air fryer pork ribs can be stored in the refrigerator, covered, for up to 4 days.
To freeze. Once the ribs have cooled, place them in a shallow container and store them in the freezer for up to two months.
Reheating. Reheat the ribs in the air fryer for several minutes until hot (at 350°F) or in the microwave for 20-30 seconds.
Frequently asked questions
Yes, they do. With that said, though, they have a slightly different texture from traditional ribs that use the low and slow cooking method. Air fried ribs get super juicy with a crisp exterior, instead of fall-off-the-bone softness. If that is what you prefer, I recommend my 321 ribs or country style ribs.
Yes, you can foil in the air fryer, provided they are wrapped tightly with no loose bits. This prevents the foil from blowing into the heating element. It’s also my secret for keeping them juicy and tender.
I don’t recommend it for this particular recipe. Foil creates a tight seal that somewhat “braises” the ribs as they cook in their own juices. Parchment paper also doesn’t trap steam effectively.
✅ Nutrition reviewed
“Using the air fryer instead of traditional deep frying reduces excess fat while still providing about 15 grams of protein per serving. For a heart healthy choice, you can also use a low-sugar barbecue sauce to cut back on the added sugar and carbs, without sacrificing smoky flavor.” – Felicia Newell, MScAHN, RD, CPT.
Air Fryer Ribs
Video
Ingredients
- 1 rack pork ribs baby back ribs
- 1 teaspoon pepper
- 1 1/2 teaspoons salt
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon mustard powder
- 1/2 cup barbecue sauce
Instructions
- Preheat the air fryer to 195C/380F.
- Remove the membrane from the rack of ribs and divide them into three portions.
- Pat dry the ribs and sprinkle the pepper, salt, smoked paprika, garlic powder, and mustard on both sides.
- Wrap each portion of ribs in tin foil, ensuring they foil is tightly packed with no loose bits, and place them in the air fryer basket. Air fry for 25 minutes.
- Remove the ribs from the air fryer and discard the tin foil. Brush barbecue sauce all over the meat.
- Place the ribs back in the air fryer basket and air fry for a further 10 minutes or until they reach an internal temperature of at least 190°F (or up to 200°F).
- Allow the ribs to rest for 5 minutes before serving.
Notes
- Tips: See my recipe tips above for perfectly cooked air fryer ribs.
- Leftovers: Keep in the fridge, covered, for 4 days or the freezer for up to 2 months.
Nutrition
More quick air fryer dinners
Because cooking ribs in the air fryer cuts significant time, here are some of my other favorite speedy air fryer meals:
- Air fryer pork chops– Juicy, tender, and cook in under 10 minutes. You can use bone-in or boneless chops.
- Air fryer pork tenderloin– An impressive cut, it’s lean, high-protein, and always juicy.
- Air fryer meatloaf– Say goodbye to dry and overcooked meatloaf- this isn’t just quick but juicy.
- Air fryer steak bites– Quick and perfectly seasoned steak bites that are drenched in the best garlic butter.
Originally published January 2023
Excellent as all uour recipes are!
Thank you, Linda, for your kind words. I hope you enjoyed the air fryer ribs. I think I’ll be making them next week actually (it’s on the meal plan!).
I usually don’t write reviews but this deserves one. The wrapping in tin foil had me curious how they would turn out. I used basically the same spices and cooking time. These came out pretty fantastic. They were pull off the bone without being mushy.
Great recipe, thanks
Thanks for the feedback, Aaron- I get it- Foil in an air fryer sounds counter-productive, but when cooking ribs, it really does help them stay tender 🙂
Such and easy recipe and they come out so juicy and delicious!!!
They’re so good! And the air fryer is a game changer.
A great recipe with the spices I like. Never made them in the air fryer before. Next Monday is the time, I have all the ingredients and the time. It will be lunch for both of us, that is My wife and I!!! Keep up the good work Arman!!!!!!!!!!!
Thank you Jan, sounds wonderful!
Made this the other day & they were delicious. The recipe is easy to follow & you can modify any seasoning you like. Thank you for a great recipe
Thanks so much for the lovely feedback, Leila! Yes- it can be modified easily- When testing recipe, I wanted to keep it simple with classic flavors, but it can be jazzed up 🙂
Really good recipe! I used my own rub, following your recipe, and cooked as directed. I think my ribs were still slightly frozen (defrosted in ziplock in running cold water) when I started, so I ended up adding 10 minutes at the lower temp. Turned out wonderfully! Thanks so much for this!
Great job on increasing the time to compensate for them being slightly cold still- I’m so intrigued by your homemade rub, as I’m always looking for new ideas to season them. Thanks for your lovely review.
Easy, delicious, tender ribs with quick clean-up!
These are incredible, we love them!
I never leave comments but I literally make this weekly and I feel obligated to let everyone know how easy and delicious these are. Sometimes I use St. Louis style ribs and actually think those are even better!
Aw, thanks Debbie. Great to hear that!! Just updating this comment as I recently tested this out with St.Louis style ribs and they were super delicious. Because they are meatier and a little flatter than traditional ribs, I did need to increase the cooking time by about 10 minutes to get it to 190°F.
Easy to follow, good results even for me
Thanks for your wonderful comment, Davis- I’m glad you enjoyed this recipe!
Delicious and perfectly cooked! I don’t often eat pork, but ribs are the one thing I can’t resist… although usually my go to is boneless country-style, all of the flavor with none of the hassle! I’ll try that one next.
I don’t know if Trader Joe’s removes the membrane or not but what little appeared to be on my meat was not coming off that meat without a serious wrestling match. I sawed it off, but there is no way it would come off like in the video.
Hi Dianna- I just ordered some from Trader Joe’s (I typically get it from my butcher, but have from Whole Foods once), and my one from them did have membrane- perhaps it’s different for each batch? I’ll get another batch next week and see if that is any different. Oh yes I love my oven-baked country style ribs recipe. It’s great for feeding a crowd!
I made these last night and they turned out fantastic. I’m definitely doing these again real soon.
love to hear that, Parry!
I’ve heard cooking food in tinfoil isn’t good for you. I usually use parchment paper. Could you use parchment in the airfryer?
You can, but it will honestly have a similar effect to no tinfoil, which defeats the purpose. The tinfoil really does help with the cooking process and achieving tender ribs (trapping the heat keeps them juicy). I’ve been using tin foil for years. I’ve just added a little FAQ to go over it in more detail too 🙂
THIS. IS. GENIUS.
I thought ribs are lots of fatty. But here it seems good!
Hey this was a game changer I liked the foil wrap. It made a hell of a difference. Of course I used my different spices and it came out great. Thanks.
YES! Thank you, Ramon- adding tin foil really transforms the ribs into something as close to my slow-and-low method. Thankful for your lovely review and comment.
SHOCKED! I thought making ribs this good required marinating overnight. Delicious! FANCY, even!
Love to hear that, Nikki!
The BEST recipe I’ve ever tried!! We LOVED it and SO EASY & FAST!! Who knew an air fryer would be so helpful for RIBS!! It’s my KEEPER!!
Lynn- this comment is so wonderful and I appreciate it. I’m so glad it was well received and it will be a staple for you 🙂
I found in Lidl already marinated ribs. Do I then need to use spices?
I ❤️ this recipe. This is the best recipe I’ve ever had. Thank you.
Thanks so much for making my air fryer ribs, Tamika- and thanks for your lovely comment.
These were the BEST air fryer ribs I’ve ever made- they really do melt in your mouth!
Great short cut from old timey smoker.
😀 Love that!!
This is delicious and the recipe I always use for making ribs, thanks for sharing!
You are welcome, Janice!
Seriously melt in your mouth ribs. Thank you!!!!
I’m finding the tin getting brittle and flaking on the food. I recommend using aluminum foil for this application.
Hi !
I made this tonight for just me!
I didnt have babyback ribs, but regular side ribs, so, of course, the cook time was played with.
I mixed all the seasonings called for, in a dish and applied. Used Alderwood smoked salt in place of regular salt.
Preheated air fryer, then, meaty side up, 25 min, kept foil on, flipped and did another 20 min. Flipped again, but turned down heat for another 20 min at 325.
Foil now open, but still under the ribs,( Less mess and clean up …lol.) I lathered with Hickory BBQ sauce mixed with Maple syrup.
In again for 5 min.
Moist, tender and super tasty!
Thank you for this recipe 🙂
Have it saved for next time!!!
The most finger licking good air fryer ribs recipe. My whole family is converted!
Thanks, Solange!
I’m making them for a football party in just a little bit and can’t wait to try them for the first time
my favorite air fryer ribs recipe ever!
What is the correct temperature, 280 or 380? Is this a typo?
Sorry its 380!!
Simply the best rib recipe that I have tried. My hubby and I have been cooking ribs for years, almost always on the BBQ and we have had some successes, but this recipe wins by miles. There is some confusion about temperature (380 vs 280), so I did the foil bit at 310 and the final bit at 380. Thanks so much for this recipe.
These were the best ribs I’ve cooked in the air fryer- super juicy and tender 🙂
Great concept, tasty but we were hoping for fall off the bone ribs. Should have known better since it was an Air fryer. But the flavor was delightful. Thanks
You have two temperatures in the recipe.
Is it 380 F or 280 F?
In the text section above the recipe, it reads to cook the ribs at 380ºF for 25 minutes. In the recipe section, it specifies 280ºF for 25 minutes. I’m sure the former is right and the latter wrong.
But that made me think about first cooking the ribs (wrapped in foil) at a lower temperature for longer, then unwrapping them and cooking at a higher temperature for a short time. My air fryer’s lowest setting is 170ºF. I’m wondering about cooking the ribs wrapped in foil for an hour at 170º, then unwrap the ribs and cook them at 400ºF for (say) 10 minutes.
There is a typo in the “jump to the recipe” instructions.
Instead of 380F it says 280F