So, You Want to Make Air Fryer Country Style Ribs?
Okay, you know those days when you just crave something hearty but you also don’t want to, you know... make a total kitchen disaster? That’s me, most Tuesdays. Anyway, the first time I tried Air Fryer Country Style Ribs, my sister had just moved out, and she kept texting me for my “famous” recipe (which, honestly, was a happy accident the first time I did it). I nearly set off the smoke alarm the old way, but the air fryer’s like my secret weapon for foolproof ribs now. And yes, my dog tried to steal one right off the counter—classic.
Why I Keep Coming Back to This Recipe
I make this on those nights when I want something that tastes like I put in way more effort than I actually did. My family goes bonkers for these ribs—probably because they’re ridiculously juicy, and I barely have to babysit them while they’re cooking (unlike oven ribs, which I always forget about and then, well, you know). Plus, if I’m feeling a bit lazy—which is kind of my default after 6pm—I just throw everything in the air fryer and zone out for a bit. I’ve tried a dozen other rib recipes but, honestly, nothing’s as quick (or as hard to mess up) as this one. I do occasionally overdo the BBQ sauce, but hey, that’s what napkins are for.
What You’ll Need (and Some Real-Life Swaps)
- 2 lbs country style pork ribs (boneless or bone-in, whatever’s cheap; I sometimes grab the boneless ones if they’re on sale—less mess)
- 1 tablespoon olive oil (I use avocado oil if that’s what’s on the counter)
- 2 teaspoons smoked paprika (my grandma always used regular paprika, and it works too)
- 1 teaspoon garlic powder (sometimes I just mash up a clove, if I’m feeling fancy)
- 1 teaspoon onion powder
- ½ teaspoon ground black pepper
- 1 teaspoon salt (I’ve accidentally doubled this before and... not great, so measure-ish)
- ¼ cup BBQ sauce (use your favorite—Sweet Baby Ray’s is the go-to around here, but I’ve used some weird local brands that were surprisingly good)
Here’s How I Do It (and Sometimes Don’t)
- First, pat the ribs dry with paper towels. If you skip this, they get weirdly steamy, which isn’t what we want.
- Rub them with olive oil, then sprinkle on the paprika, garlic powder, onion powder, pepper, and salt. I just toss everything in a big bowl and rub it with my hands—don’t worry if it looks a bit uneven. It always turns out fine.
- Preheat your air fryer to 370°F (if your model does that—some don’t, so just let it run empty for 5 min). Pop the ribs in a single layer. If they overlap a little, it’s really not the end of the world, but you might need to cook them a tad longer.
- Cook for about 15 minutes, then flip. This is where I usually sneak a little taste. (Don’t judge.)
- Baste with BBQ sauce, then cook for another 8–10 minutes, until they’re crispy and sizzling at the tips. If you want ‘em extra saucy, add another brush of sauce in the last 2 minutes. But don’t walk away—BBQ sauce burns fast!
- Let them rest for a couple minutes before you dig in. Or, let’s be honest, just blow on one and risk burning your tongue like I always do.
A Few Notes from My Kitchen
- Don’t crowd the basket too much—though honestly, I’ve jammed in a few extra pieces and just added a few minutes to the timer. Still tasted awesome.
- BBQ sauce: If it’s super thick, thin it with a splash of apple cider vinegar. I learned this the hard way when my sauce burned into a BBQ glue situation.
- If your ribs look a little pale after cooking, just crank up the heat for 2 minutes at the end. They’ll crisp up like magic (well, almost).
Different Ways I’ve Tried These (Some Great, Some Not)
- Spicy honey glaze: Drizzle with honey and sprinkle chili flakes before the last 2 minutes. Sweet and spicy, and my kid actually didn’t hate it.
- Asian-inspired: Swap BBQ sauce for hoisin and a dab of sriracha. Very tasty; a little messy on the cleanup, though.
- Dry rub only: I tried skipping the sauce altogether once—definitely not my favorite, but if you like it super simple, go for it.
What If I Don’t Have an Air Fryer?
Honestly, you can use the oven (400°F for 35–40 minutes, flipping halfway). It’s not quite as speedy or crispy but still good. I’ve even tried the grill, but it’s harder to control the temperature, and I don’t really recommend unless you like living dangerously.
Storing Leftovers (If There Are Any)
Just pop the leftovers in an airtight container in the fridge. They’ll last about 3 days, though honestly, in my house, they’re gone before breakfast (cold ribs are a thing, right?). To reheat, toss them back in the air fryer for 3–4 min at 350°F—they’re actually pretty good the next day, maybe even better.
How I Like to Serve These
We usually pile them on a platter with coleslaw and a big bowl of potato wedges—sometimes just chips if I can’t be bothered. My dad always insists on pickles on the side (he calls it “a proper spread”). I also love them with a quick homemade slaw—not mandatory, but it hits different.
Things I’ve Learned by Messing Up
- I once tried rushing the preheating step and regretted it because the ribs steamed instead of crisping up. Lesson learned: just wait the extra 5 minutes.
- Don’t be shy with the seasoning. Under-seasoned ribs are sad ribs.
- Keep an eye on the BBQ sauce at the end—burnt sugar = cleaning nightmare.
Questions I Actually Get Asked
- Can I use beef country style ribs? Yup, just cook ‘em a bit longer and use a meat thermometer if you’re worried. I did it once and they were a bit chewier but still tasty.
- Do I really need to preheat the air fryer? Actually, I find it works better if you do, but if you forget (I do, all the time), just add a couple extra minutes.
- What if I don't have BBQ sauce? No problem! Mix ketchup, brown sugar, and a dash of whatever hot sauce you’ve got—works in a pinch, and sometimes even better than store-bought.
- My ribs came out dry—did I mess up? Probably just cooked ‘em a bit too long. Next time, check a little earlier. These things can go form juicy to jerky fast.
- Can I freeze these? For sure, but they’re not quite as juicy after reheating. If you do, wrap tight and use within a month or so.
- Where’d you get your air fryer? I actually got mine off Amazon (not sponsored, promise). They’ve got a ton of options and some wild reviews if you’re into that sorta thing.
And if you’ve got a minute (or an hour), check out Sally’s BBQ Rib Guide over at Sally’s Baking Addiction—I got a couple flavor ideas form her once, and she’s basically a rib wizard.
Anyway, hope you love these as much as I do. And if you end up eating them cold at midnight over the sink, well, welcome to the club.
Ingredients
- 2 pounds country style pork ribs
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- 1 teaspoon salt
- ½ cup barbecue sauce
Instructions
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1Preheat the air fryer to 375°F (190°C) for 3 minutes.
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2Pat the country style pork ribs dry with paper towels. Rub them with olive oil.
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3In a small bowl, mix together garlic powder, smoked paprika, onion powder, black pepper, and salt. Sprinkle the seasoning mix evenly over the ribs and rub to coat.
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4Arrange the seasoned ribs in a single layer in the air fryer basket. Cook for 20 minutes, flipping halfway through.
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5Brush the ribs with barbecue sauce and cook for an additional 5 minutes, or until the ribs are caramelized and cooked through.
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6Remove the ribs from the air fryer and let them rest for 5 minutes before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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