Pioneer Woman Air Fryer Ribs

Pioneer Woman air fryer ribs turn baby back ribs, smoked paprika and barbecue sauce into a sticky, tender main dish in 1 hour 15 minutes. Try these easy barbecue ribs for summer cookouts, tailgates or picnics, since they're air fryer ribs that keep the oven off.

The step that decides everything is pulling the membrane off the back of the rack, because that thin layer turns tough and chewy. If you skip it, the spice blend can't reach the meat and every bite fights back.

Instead of wrapping the ribs or waiting hours on a smoker, this version uses the fast circulating heat of the air fryer to build a dark bark. Cooking in two stages keeps the sauce from burning, so it ends up sticky instead of scorched.

Pioneer Woman Air Fryer Ribs

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Course: DinnerCuisine: American, BarbecueDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

42

minutes

Calories

778

kcal

Rubbed with a smoky, slightly sweet spice blend, these baby back ribs cook bone-side down until browned and tender. Then a brush of barbecue sauce goes on, and a few more minutes turn the glaze dark and sticky.

Ingredients

• 1 tbsp. light brown sugar
  

• 1 tbsp. kosher salt
  

• 2 tsp. smoked paprika
  

• 1 tsp. garlic powder
  

• 1 tsp. onion powder
  

• 1 tsp. black pepper
  

• 1/2 tsp. mustard powder
  

• 1/4 tsp. cayenne pepper
  

• 1 (2 1/2- to 3-pound) rack baby back ribs
  

• 1/2 c. barbecue sauce, plus more for serving
  

Directions

• Preheat and mix rub: Preheat a 6-quart air fryer to 350˚F if your model requires it. Then stir the brown sugar, salt, smoked paprika and garlic powder together in a small bowl. Add the onion powder, black pepper, mustard powder and cayenne, mix well and set it aside.
• Prep the ribs: Flip the rack bone-side up and loosen the membrane with a knife, then pull it off, using a paper towel for grip if it slips. Cut the rack into 2 or 3 pieces so they fit in the basket, then rub the spice blend all over.
• Air fry until tender: Arrange the ribs bone-side down in the basket, letting them overlap slightly if needed, and cook for about 35 minutes. Flip them halfway through, and cook until they are browned and tender.
• Sauce and finish: Take the ribs out and brush both sides with the 1/2 cup barbecue sauce, then return them bone-side down to the basket. Cook about 7 minutes more, until the sauce is bubbling and dark, and serve with extra sauce on the side.

Tools for this recipe

• Ninja AF101 4-quart air fryer, OXO 12-inch locking tongs, OXO silicone pastry brush, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use spare ribs instead of baby back ribs?

You can, but spare ribs are larger and meatier, so they need more time and may not fit well in the basket. Cut the rack into smaller sections and check for tenderness before adding the sauce. Expect the first cook to run noticeably longer than 35 minutes.

How do I store and reheat leftover ribs?

Let the ribs cool, then wrap them tightly or pack them in an airtight container and refrigerate for up to 3 days. To reheat, warm them in the air fryer at a moderate temperature until hot, which keeps the bark from going soft. Brush on a little fresh sauce at the end.

Can I make the spice rub ahead of time?

Yes, the dry rub keeps well in a sealed jar, so you can mix a double batch and have it ready for the next rack. You can even rub the ribs a few hours ahead and keep them covered in the fridge. That gives the spices extra time to season the meat.

What if my air fryer basket is too small for the ribs?

Cut the rack into more pieces and cook them in two batches, keeping the finished batch warm under foil while the second one cooks. A little overlap is fine, but tightly stacked ribs won't brown evenly. Flip and rotate the pieces halfway so they cook the same.

Why did my ribs turn out tough?

The most common cause is leaving the membrane on, since it stays rubbery no matter how long you cook it. Pulling the ribs too early is the other culprit, so look for meat that has browned and started to pull back from the bones. Cooking a bit longer before saucing usually fixes it.