Memphis Dry-Rub Pork Ribs
Memphis Dry-Rub Pork Ribs are coated with brown sugar, paprika, mustard, garlic, onion, and herbs. The air fryer creates tender ribs with a crisp, caramelised exterior without barbecue sauce.
Equipment
- Large mixing bowl
- Serving platter
- Tongs
- Whisk
Ingredients
- 1 teaspoon Black Pepper freshly ground
- 2 tablespoons Dark Brown Sugar
- 2 teaspoons Garlic Powder
- 2 tablespoons Kosher Salt
- 1 teaspoon Mustard Powder
- 2 teaspoons Onion Powder
- 2 teaspoons Poultry Seasoning
- 4½ pounds St. Louis-Style Pork Spareribs individually cut
- 2 tablespoons Sweet Paprika
Instructions
- Combine the kosher salt, dark brown sugar, sweet paprika, garlic powder, onion powder, poultry seasoning, mustard powder, and black pepper in a large mixing bowl.
- Whisk until the dry rub is evenly blended.
- Add the individually cut pork ribs to the bowl.
- Toss the ribs through the seasoning mixture.
- Massage the dry rub into every side of the ribs with your hands.
- Continue rubbing until every rib is evenly coated.
- Preheat the air fryer to 350°F (177°C).
- Arrange half of the ribs upright in the air fryer basket.
- Stand them on their ends and lean them against the basket wall and one another.
- Leave enough space between the ribs for the hot air to circulate.
- Air fry the first batch for approximately 35 minutes.
- Turn or rearrange the ribs halfway through cooking when necessary.
- Check that the exterior is dark golden brown and caramelised.
- Confirm that the meat is tender and has reached an internal temperature of at least 145°F (63°C).
- Continue cooking for several minutes when the meat is not yet tender.
- Transfer the first batch to a serving platter.
- Cover it loosely with aluminium foil.
- Arrange the remaining ribs in the air fryer basket.
- Cook the second batch for approximately 35 minutes.
- Check the ribs for tenderness and doneness.
- Transfer the second batch to the serving platter.
- Let the ribs rest for 5 minutes.
- Serve hot.
Notes & Wine Advice
Serving Suggestions
Serve the ribs with coleslaw, potato salad, baked beans, corn on the cob, or air-fried potato wedges. Pickles and a crisp cabbage salad provide acidity that balances the rich pork. Barbecue sauce can be offered separately without covering the dry-rubbed crust.Recipe Notes
Cook the ribs in two batches so hot air can circulate properly. Overcrowding prevents the exterior from becoming crisp and caramelised. Rib tenderness can vary according to thickness, so continue cooking when the meat still feels firm after 35 minutes.Variations
Add cayenne pepper for extra heat or smoked paprika for a deeper barbecue flavour. Ground cumin, chilli powder, or celery salt can also be included. For lightly glazed ribs, brush them with barbecue sauce during the final 3 minutes of cooking.Storage
Refrigerate leftover ribs in an airtight container for up to three days. Reheat them in the air fryer at 350°F until thoroughly hot. Cover them loosely with foil during the first part of reheating when you want to prevent the dry rub from becoming too dark.Wine Advice
A fruit-forward Zinfandel complements the brown sugar, paprika, and rich pork. A peppery Syrah/Shiraz is a stronger alternative that works particularly well when cayenne or smoked paprika is added.Nutrition values
Serving: 1 pound ribs with bones | Calories: 720 kcal | Carbohydrates: 9 g | Protein: 52 g | Fat: 52 g | Saturated Fat: 18 g | Sodium: 15.2 mg | Sugar: 6 g