Ingredients:

  • rack Baby Back Pork Ribs (2.5 - 3 lbs)
  • Tbsp Light Brown Sugar
  • Tbsp Smoked Paprika
  • tsp Garlic Powder
  • tsp Onion Powder
  • tsp Kosher Salt
  • tsp Black Pepper, freshly cracked
  • /4 tsp Cayenne Pepper (optional)
  • /2 cup BBQ Sauce (your favourite brand)
  • Tbsp Apple Cider Vinegar

Instructions:

  1. Pat the rack of ribs completely dry using paper towels. Flip them over to expose the underside and use a butter knife or spoon handle to gently lift the thin, papery membrane (silver skin) from the back of the bones. Peel it off completely and discard.
  2. In a small bowl, thoroughly combine all Dry Rub ingredients: Brown Sugar, Smoked Paprika, Garlic Powder, Onion Powder, Kosher Salt, Black Pepper, and Cayenne Pepper.
  3. Generously coat all sides of the ribs with the dry rub, pressing firmly so the spices adhere well. Allow the ribs to rest at room temperature for 30 minutes (recommended) or chill for up to 4 hours.
  4. Preheat the air fryer to 300°F (150°C). Place the ribs, bone-side down, into the air fryer basket. You may need to cut the rack in half to fit. Cook for 20 minutes at this low temperature.
  5. Flip the ribs meat-side down. Increase the temperature to 375°F (190°C) and cook for another 10 minutes.
  6. While the ribs cook, whisk together the BBQ Sauce and Apple Cider Vinegar in a small bowl to create the glaze.
  7. Remove the ribs. Generously brush the top side with half of the BBQ glaze. Flip and brush the other side. Return to the air fryer and cook for a final 5–10 minutes, checking frequently until the glaze is sticky and caramelised.
  8. Remove the ribs and let them rest, tented loosely with foil, for 5–10 minutes before slicing between the bones. Serve immediately.