Tips to success: Increase the temperature to 400°F for the final few minutes for the extra sticky flavor!
Ribs and Dry Rub
▢ 3 pounds baby back pork ribs (1 rack)
▢ 3 teaspoons garlic powder
▢ 2 teaspoons paprika
▢ 1 teaspoon salt
▢ 1/2 teaspoon black pepper
▢ 1/2 teaspoon cumin
Sweet and Sticky BBQ Sauce
▢ 1/2 cup ketchup
▢ 2 tablespoons brown sugar
▢ 1 tablespoon apple cider vinegar
▢ 1 tablespoon olive oil
▢ 1/2 teaspoon ground cumin
▢ salt and pepper to taste
For the most tender ribs, I recommend removing the thin membrane covering the rack. It takes a few minutes and is easy. First, flip the ribs with rack-side facing up. Then carefully slide a knife under the silverskin. Lift and loosen the membrane off the bone, and then you can peel it off the back of the ribs easily.
**Check frequently during the last few minutes so that your ribs won’t get burned.
How to bake it in the oven? It takes much longer to cook ribs in a traditional oven. Preheat oven to 300°F and bake for 3 hours or until the internal temperature reaches 185 deg F. Brush the ribs with BBQ sauce, and return to the oven. Bake for 30 more minutes. See my baked pork ribs recipe for detailed instructions.
How to store the leftovers? Allow them to cool down completely and store them in an airtight container in the fridge for up to 4 days.
To reheat: Preheat your air fryer to 350°F and cook for 5-10 minutes, or until they are heated through. You can also reheat them in the oven by placing them on a baking sheet and cooking at 350°F for 10-15 minute