Air Fryer Sticky Glazed Ribs
Tender ribs with a burnished barbecue glaze in under an hour.
Kit that makes this foolproof
A few inexpensive bits that get you crispier results with less mess.
A roomy air fryer
A larger basket means fewer batches and crispier results.
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Perforated liners
Less sticking and mess, without blocking the airflow.
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Silicone tongs
Turn and lift without scratching the non-stick basket.
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Before You Start
Ribs want low and slow, then hot and fast, and an air fryer can do both back to back. Forty minutes gentle renders them tender, ten minutes fierce sets the glaze. Cut the rack into individual ribs first: more surface, more bark, and they actually fit the basket.
Instructions
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1
Peel the papery membrane off the bone side of the ribs. A butter knife under one corner and a paper towel grip gets it off in one sheet.
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2
Mix the brown sugar, paprika, garlic and onion powders, salt and pepper. Rub it over every rib.
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3
Arrange the ribs in the basket, standing them on their sides and leaning them like books rather than stacking flat.
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4
Air fry at 160°C / 320°F for 40 minutes, rearranging the ribs once halfway so the inner ones swap outward.
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5
Stir the honey into the barbecue sauce and brush the ribs all over.
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6
Turn to 200°C / 400°F and cook 8 to 10 minutes until the glaze bubbles and chars at the edges. The meat should pull cleanly off the bone with a gentle tug.
♨️ Air fryer notes
- Cook at 160°C / 320°F, then 200°C / 400°F and preheat for 2 to 3 minutes for the crispiest result.
- Keep everything in a single layer with space around each piece. Overcrowding steams food instead of crisping it, so cook in batches if your basket is small.
- Shake or turn halfway, and check a few minutes early, since air fryers cook faster than ovens and every model runs slightly differently.
💡 Cook's tips
- The membrane removal is not optional. Left on, it cooks into a tough film that no glaze can save.
- Tender but not falling apart is the target. If the bone slides out clean with no pull at all, they went too long.
🔀 Make it your own
- Use the char siu glaze from the pork skewers recipe for a Chinese-style rack.
- A teaspoon of chipotle paste in the barbecue sauce brings smoke and heat.
📦 Storing & reheating
Fridge for 3 days. Reheat at 180°C for 6 to 8 minutes with a fresh brush of sauce. They freeze cooked for 2 months.
❓ Frequently asked
How long do ribs take in an air fryer?
About 50 minutes for individual ribs: 40 at 160°C / 320°F to tenderise, then 8 to 10 at 200°C / 400°F to set the glaze. A whole rack does not cook evenly in a basket.
Do you need to remove the membrane from ribs?
Yes. The silverskin on the bone side turns tough and papery when cooked and blocks the rub. It peels off in one piece with a paper towel grip.
Adapting your own recipe? Use the oven to air fryer converter for temp and time, or the recipe scaler to halve or double this.
