In our relentless journey to apply the Nashville Hot treatment to absolutely everything, we’ve now arrived at Nashville Hot Smoke Fried Ribs! Imagine baby back ribs blessed with incredible smoke flavor, a crisp exterior achieved through swift frying, and then lavishly coated in the irresistibly spicy Nashville Hot chili oil. It’s gotten to the point where I’m convinced even a block of butter could be transformed into a culinary delight with the Nashville Hot magic. Time to dive in!
Unlike spare ribs, which are harvested from the lower region near the belly—also the source of bacon—baby back ribs come from a thicker, more meat-dense section. This characteristic renders them ideal for individual preparation and cooking. An added fun aspect is the opportunity to hum the catchy “baby back rib song” throughout the day, chanting, “I want my baby back, baby back, baby back, baby back ribs…”
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I’m a big fan of utilizing my air fryer, and making ribs in it is among my top picks. This recipe for air fryer ribs yields meat that’s succulent and tender on the inside while being deliciously crispy on the outside. It’s not only simple to whip up but also speedy, ready to serve in just 25 minutes.
On my blog, you’re likely aware of my enthusiasm for sharing recipes that make the most of the air fryer, like my beloved air fryer chicken dish for those partial to poultry. For aficionados of red meat, there’s a particularly succulent steak recipe tailored for the air fryer. And for those inclined towards seafood, the quick and straightforward method of air frying shrimp is something you might find appealing.
Typically, I’m all for grilling or smoking ribs, but when the winter chill sets in, my go-to is the air fryer. Residing in New York means braving some seriously cold winters, making outdoor cooking less than appealing. It’s during these colder months that my air fryer becomes indispensable.
I invite you to join me as we delve into the preparation of these incredible air-fried ribs, utilizing a handful of basic ingredients. Ready to begin?
Exploring the Essentials of a Stellar Ribs Recipe
When it comes to choosing ribs for air frying, both baby back and St. Louis Style ribs are excellent options. My usual preference leans towards baby back ribs, primarily because their shorter size allows for fitting multiple pieces in the air fryer at once. However, for this recipe, I opted for St. Louis ribs. It’s worth noting that baby back ribs, being less meaty than their St. Louis counterparts, typically cook about 10 minutes faster.
Regardless of whether I’m preparing ribs in an air fryer, on a grill, in a smoker, or in the oven, there are two crucial steps I never skip to ensure my ribs turn out exceptionally tasty.
The initial step involves carefully removing the membrane and trimming off any excess fat from the ribs. This is a step many overlook, yet it’s vital for achieving the perfect texture and flavor. Leaving the membrane on can result in a tough, leathery underside that not only detracts from the overall texture but also hinders the absorption of sauces into the meat. While I won’t delve into the specifics of membrane removal, there are plenty of instructional videos available on YouTube for guidance.
Next, I employ a technique known as dry brining, generously seasoning the ribs with kosher salt—approximately ¼ teaspoon per pound of meat. I allow the ribs to sit with the salt for about an hour, enabling the salt to penetrate and enhance the meat’s natural flavors.
How to Craft the Ultimate Air Fryer Ribs Recipe
With the membrane removed, excess fat trimmed, and the meat dry brined, my ribs are primed for cooking in the air fryer. Here are some key tips for achieving the best results when using an air fryer for ribs:
Instead of cooking the ribs as a whole slab, I recommend cutting and separating them into individual ribs. This approach not only speeds up the cooking process but also ensures a deliciously crispy texture on every side of the rib.
In my previous explanation, I utilized St. Louis style ribs and prepared them for 25 minutes. If you’re using baby back ribs, I recommend reducing the cooking time to 15 minutes. Once the ribs are fully cooked, apply your preferred BBQ sauce generously. For my part, I opted for Dinosaur BBQ sauce, though any variety will work well. It’s important to note that applying the sauce before cooking doesn’t significantly improve the meat’s taste, and can lead to the sauce drying out, diminishing its flavor. Therefore, it’s best to brush on the sauce after the ribs are cooked.
What do you need to make Fried Ribs
1 rack of St. Louis Style or Baby Back Ribs
1 tsp of Kosher Salt
1/2 cup of BBQ Sauce
For the Rub
1 tsp Ground Black Pepper
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Paprika
1 tsp Brown Sugar
How to make Fried Ribs
Start by prepping the ribs: remove the membrane and trim off any excess fat. Then, cut the rack into individual ribs.
Evenly sprinkle kosher salt over both sides of the ribs, using approximately ¼ tsp of salt per pound of meat. Let the ribs sit for 1 hour to absorb the salt.
Mix together the ingredients for the rub in a bowl. Generously apply the rub to all sides of the ribs, ensuring they’re fully coated.
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Thread skewers through the ribs. If using an air fryer with a rotisserie function, like the Power Air Fryer Oven, place the skewered ribs in the air fryer.
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Set the temperature to 350°F. Cook St. Louis style ribs for 25 minutes and Baby Back ribs for 15 minutes.
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If your air fryer lacks a rotisserie feature, you’ll need to flip the ribs halfway through the cooking time to ensure even cooking.
Once cooked, brush your favorite BBQ sauce over the ribs and serve immediately.
Turn Up the Heat
The essence of Nashville Hot Smoke Fried Ribs lies in their fiery flavor – a revelation that might as well have been a final Jeopardy clue. Indeed, the spice level is the star of the show. At the heart of this culinary masterpiece is the Nashville Hot Rub, a meticulously balanced concoction that packs a punch without overpowering your taste buds. For those who crave an extra kick, sprinkling in some red pepper flakes or cayenne pepper could elevate the heat to new heights. Proceed with such spicy adjustments at your own discretion!
Crispy Air-Fried Ribs Recipe
Ingredients
- 1 rack of St. Louis Style or Baby Back Ribs
- 1 tsp of Kosher Salt
- 1/2 cup of BBQ Sauce
- For the Rub
- 1 tsp Ground Black Pepper
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Paprika
- 1 tsp Brown Sugar
Instructions
- Start by prepping the ribs: remove the membrane and trim off any excess fat. Then, cut the rack into individual ribs.
- Evenly sprinkle kosher salt over both sides of the ribs, using approximately ¼ tsp of salt per pound of meat. Let the ribs sit for 1 hour to absorb the salt.
- Mix together the ingredients for the rub in a bowl. Generously apply the rub to all sides of the ribs, ensuring they're fully coated.
- Thread skewers through the ribs. If using an air fryer with a rotisserie function, like the Power Air Fryer Oven, place the skewered ribs in the air fryer. Set the temperature to 350°F. Cook St. Louis style ribs for 25 minutes and Baby Back ribs for 15 minutes. If your air fryer lacks a rotisserie feature, you'll need to flip the ribs halfway through the cooking time to ensure even cooking.
- Once cooked, brush your favorite BBQ sauce over the ribs and serve immediately.
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