Air Fryer Reference
Baby Back Ribs
protein · fresh
- Temperature
- 350 °F
- 177 °C
- Total time
- 25 min
- 1 rack baby back ribs (~2 lb)
- Flip at
- 12 min
- flip once
- Internal temp
- 195 °F
- 91 °C
Doneness
Meat has pulled back from the ends of the bones by ¼–½ inch; the rack bends and the surface meat cracks when lifted by one end; bark is deeply lacquered if sauced.
Oil & seasoning
None — apply a dry rub generously over both sides 30 minutes before cooking. BBQ sauce, if used, goes on in the final 5 minutes only.
Season with: brown sugar, smoked paprika, salt, garlic powder, onion powder, black pepper, chili powder, BBQ sauce (final 5 min, optional).
Watch out for
- Remove the silver membrane on the underside of the ribs before cooking. Slip a butter knife under one corner, peel it back with a paper towel for grip. Skipping this step leaves the ribs chewy.
- Pork ribs need to reach an internal temperature well above food-safe (145 °F) — 195 °F / 91 °C is the collagen-breakdown temperature that turns connective tissue into gelatine. Pulling early means tough ribs.
- Apply BBQ sauce only in the final 5 minutes if at all. The sugar in BBQ sauce burns above 7 minutes at this temperature.
- Cut the rack in half crosswise to fit a standard 5-quart basket. Stand the halves bone-side-down for the first 12 minutes, then flip meat-side-up for the final 13.