Air Fryer Spare Ribs with BBQ Sauce - Tender, Sticky, No Foil

Air Fryer spare ribs covered in barbecue sauce in the air fryer basket.

5 from 16 votes

Air Fryer Spare Ribs with BBQ Sauce - Tender, Sticky, No Foil

Make these juicy Air Fryer Spare Ribs With Barbecue Sauce for your next weeknight dinner! These fall-off-the-bone tender ribs are quick and easy to make using your favorite BBQ sauce in just 30 minutes!

Prep Time5

Cook Time30

Total Time35

Course: Main Course

Cuisine: American

Servings: servings

Calories: 768kcal

Author: Jeri Walker

Ingredients

For the ribs

1 rack spare ribs (2.5-3 lb) cut into 3-4 sections
2 tablespoons olive oil
½ cup BBQ sauce for glazing

For the pork rub

2 teaspoons brown sugar
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon dry mustard powder
½ teaspoon salt
¼ teaspoon black pepper

Instructions

Start by removing the membrane from the bone side of the ribs. Slide a butter knife under it to lift an edge, grip it with a paper towel, and pull it away in one piece. Cut the rack into 3 or 4 sections so they'll fit your air fryer basket.
Mix the rub ingredients together in a small bowl. Brush the ribs all over with olive oil so the seasoning has something to cling to, then press the rub onto every side, going a little heavier on the meaty side where most of the flavor lands.
Preheat your air fryer to 385°F and set the rib sections meat-side down in a single layer, leaving a little space between them so the air can move around each one. Air fry for 15 minutes, then flip the sections over and cook for another 15 minutes. They're ready when a thermometer reads 202°F in the thickest part. I know that runs high, but at 190°F mine came out tough, and those last few degrees are what turn them tender.
Brush the ribs generously with BBQ sauce and return them to the air fryer for 3 more minutes at 385°F, just until the glaze turns tacky and glossy. Any longer and the sugar in the sauce starts to scorch.
Let the ribs rest for about 5 minutes before serving so the juices settle back into the meat instead of running out at the first bite. Serve with extra sauce and plenty of napkins.

Notes

Ribs. This recipe is written for a rack of spare ribs, about 2.5 to 3 pounds. Baby back ribs work too, but they're leaner and thinner, so start checking them around 25 minutes, still pulling at 202°F.
Sauce. Any BBQ sauce does the job here. Swap in a honey-garlic, teriyaki, or maple glaze if you want a different finish, just keep that last cook to 3 minutes so it doesn't burn.
Doneness. A meat thermometer is the difference between tender and tough. If your ribs come out chewy, you pulled them too early, so give them another 5 minutes to reach 202°F.
Leftovers. Store the ribs in the fridge for up to 3 to 4 days, or freeze them for up to 2 months. Reheat in a 350°F oven in a foil packet with a splash of water for 10 to 12 minutes. I skip the air fryer for sauced leftovers, since the glaze scorches before the center warms through.

Nutrition