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Air Fryer Beef Ribs Recipe

Air Fryer Beef Ribs

iamwinfred
This recipe takes a cut of meat that usually needs hours in the oven or smoker and gets it fork tender in under an hour. The dry rub forms a beautiful caramelized bark on the outside while the air fryer locks in moisture on the inside.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4
Calories 520 kcal

Equipment

  • Air fryer Basket or oven style, large enough to fit racks in a single layer
  • Digital meat thermometer
  • Silicone basting brush
  • Kitchen tongs
  • Sharp chef's knife
  • Cutting board
  • Small mixing bowl
  • Aluminum foil

Ingredients
  

  • 2 racks beef back ribs about 3 to 4 pounds total
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon smoked paprika
  • 2 tablespoons brown sugar
  • 1 cup barbecue sauce plus more for serving
  • cooking spray for greasing the basket

Instructions
 

  • Pat ribs dry with paper towels. Remove membrane from bone side by sliding a knife under it and peeling away with a paper towel for grip. Cut rack into 2-3 rib sections if needed to fit air fryer.
  • Mix salt, pepper, garlic powder, onion powder, smoked paprika, and brown sugar in a small bowl. Rub olive oil over both sides of ribs, then coat evenly with all of the spice mixture.
  • Preheat air fryer to 370°F for 5 minutes. Spray basket with cooking spray. Arrange rib sections in a single layer, bone side down, leaving space between each piece.
  • Cook at 370°F for 20 minutes. Flip each section and cook another 15 minutes. Check internal temperature in thickest part, aiming for 195-200°F. Continue cooking in 5-minute increments if needed.
  • Brush barbecue sauce generously over both sides. Return to air fryer for 3-5 minutes until sauce is sticky and caramelized, watching closely to prevent burning.
  • Transfer ribs to cutting board, tent with foil, and rest 5 minutes before slicing between bones. Serve with extra barbecue sauce on the side.

Notes

  • Always remove the membrane for tender results and better seasoning penetration.
  • Do not overcrowd the basket; cook in batches if necessary for proper air circulation.
  • Pat ribs completely dry before seasoning so the rub sticks and the exterior sears properly.
  • Use a meat thermometer rather than relying on time alone, since rib thickness varies.
  • For Korean-style ribs, swap barbecue sauce for a soy and brown sugar glaze with sesame oil and ginger.
  • For a Texas-style dry rub, skip the sauce entirely and just use the spice blend.
  • Add 1 tablespoon cayenne or chipotle powder to the rub for a spicy version.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freeze cooked ribs wrapped tightly in foil for up to 3 months.
  • Reheat in the air fryer at 350°F for 5-8 minutes until warmed through.

Nutrition

Serving: 1ServingCalories: 520kcalCarbohydrates: 16gProtein: 34gFat: 36gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 16gCholesterol: 110mgSodium: 890mgPotassium: 420mgFiber: 1gSugar: 12gVitamin A: 15IUVitamin C: 2mgCalcium: 4mgIron: 20mg
Keyword air fryer ribs, beef ribs, quick ribs
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