Air-fryer barbecue pork ribs
Total time3 h 45 min Preparation and possible waiting 2 h 20 min · Cooking 1 h 25 min How this time is calculated
Preparation and possible waiting: 2 h 20 min · Cooking: 1 h 25 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Servings4
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 3 h 45 min Preparation and possible waiting 2 h 20 min · Cooking 1 h 25 min How this time is calculated
Preparation and possible waiting: 2 h 20 min · Cooking: 1 h 25 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Recipe characteristics
View full classification 23 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
How nutritional categories are selected
These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.
- Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
- High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
- Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
- Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
- Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
- Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.
Recipe characteristics
Main course
Lunch
More than 2 hours
Method
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Remove the tough membrane from the rack if present. Season the pork ribs with the salt and black pepper.
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Mix the oregano, thyme, garlic powder, sweet paprika, ginger and nutmeg in a bowl. Stir in the 50 ml water to moisten the spices and make the marinade.
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Coat both sides of the seasoned ribs with all the marinade. Place in a food-safe bag with any marinade left in the bowl, seal and massage to distribute it.
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Refrigerate for at least 2 hours. Remove the ribs from the bag before cooking and discard the bag and any leftover liquid.
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Preheat to 170°C. If the manufacturer permits foil, wrap each half rack in a sealed parcel and place them without stacking or blocking airflow.
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Cook for 45 minutes; open carefully to avoid steam and probe the meat between the bones with a skewer. If resistant, reseal and continue in 10-minute intervals until tender; thick ribs may need 60-75 minutes or longer at this stage.
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Once tender, carefully remove the foil and juices. Brush both sides with half the barbecue sauce and cook at 190°C for 4-5 minutes.
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Turn, brush with the remaining sauce and cook for another 4-5 minutes, watching throughout so the sugar does not burn.
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Check for an internal temperature of at least 71°C without touching bone, in addition to the tenderness checked before glazing. Rest for 5 minutes, then cut between the bones to serve.
How nutritional categories are selected
These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.
- Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
- High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
- Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
- Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
- Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
- Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.
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