Tender Pork Ribs in Air Fryer
Baby back pork ribs cooked quickly in an air fryer, with a flavorful spice crust and optional BBQ glaze.
Steps
- 1
Remove the membrane from the back of the ribs. Pat the meat dry with paper towels.
- 2
Brush the ribs with olive oil, then sprinkle evenly with the spice mix (smoked paprika, garlic powder, onion powder, pepper, and salt).
- 3
Preheat the air fryer to 375°F for 3-5 minutes. Place the ribs in the basket meat side down.
- 4
Cook for 25-30 minutes at 375°F, turning the ribs halfway through. If desired, brush with BBQ sauce in the last 5 minutes for a caramelized glaze.
- 5
Check internal temperature: it should reach 190-203°F. Let the ribs rest for 5 minutes before serving.
Shopping list
1 rack baby back ribs (approx. 400-600g/14-21 oz), 1 tbsp olive oil, 2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp black pepper, 1 tsp salt, 60-120 ml BBQ sauce (optional)
Recipe story
Pork ribs have been cherished in American Southern cuisine, where slow cooking and smoking techniques turned this cut into an iconic dish. In the 1920s, baby back ribs became popular in Kansas City restaurants, and the recipe spread quickly. BBQ sauce, with tomato and vinegar bases, was perfected by African American communities, becoming synonymous with summer cookouts.
Ingredient Secrets
Black pepper
Known as 'black gold' in antiquity, pepper was so valuable that it served as currency and tribute. In the Middle Ages, Venetian merchants controlled the pepper trade, and individual peppercorns were often counted. Legend has it that when Alaric, king of the Visigoths, demanded tribute from Rome, he included 3,000 pounds of pepper.
Sea salt
Sea salt, extracted from ocean waters by evaporation, was one of the most precious goods of antiquity, used both as food and as currency. In ancient Rome, soldiers were paid with salt, which is the origin of the word 'salary'. Salt roads connected entire civilizations, and in the Middle Ages, salt was so valuable it was called 'white gold'.
Paprika
Paprika, a emblematic spice brought to Europe by Christopher Columbus from the New World. Although associated with Hungarian cuisine, its origins are in Central America, where it was used by the Aztecs.
Garlic
Native to Central Asia, garlic was already known in ancient Egypt, where it was given to slaves to boost their strength. In ancient Greece, athletes consumed it before competitions, and in Rome, legionaries considered it essential for courage. During the Middle Ages, it was used to ward off vampires and the plague.
Onion
Probably originating in Central or West Asia, onions were cultivated in ancient Egypt, where they were considered a symbol of eternity and placed in tombs. In ancient Greece, athletes ate them to balance their blood, and in Rome, they were a staple food for soldiers. During the Middle Ages, onions were believed to protect against arrows and the plague.
Olive oil
Originating in the Mediterranean basin, olive oil was already produced in ancient Crete 5,000 years ago. In ancient Greece, it was considered a gift from Athena and used in lamps, cosmetics, and religious ceremonies. The Romans spread it throughout the empire, and in the Middle Ages, monasteries preserved the tradition of its production.
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