Best Air Fryer Ribs With Collard Greens Recipes

AIR FRYER SPARERIBS

Steps:

• Whisk together 1 tablespoon salt, 2 tablespoons pepper and 1 teaspoon of the paprika in a large bowl until well combined. Add the ribs and toss to coat, pressing the seasoning into each rib.
• Preheat a 3.5-quart air fryer to 350 degrees F. Transfer the ribs to the fryer basket and cook until the ribs are tender and golden brown, about 40 minutes.
• Meanwhile, combine the ketchup, cider vinegar, white vinegar, brown sugar, Worcestershire, hot sauce, 2 teaspoons salt, 2 teaspoons pepper, 3/4 cup water and the remaining 2 teaspoons paprika in a medium saucepan. Cook over medium heat, stirring frequently, until the sugar is melted and the sauce is warmed through, about 2 minutes. Cover and keep warm over low heat.
• Once the ribs are cooked, dip each one into the sauce, letting any excess run off. Serve with the remaining sauce on the side.

AIR FRYER COUNTRY STYLE RIBS

Steps:

• Rinse the ribs and then pat them dry. Add the garlic powder, smoked paprika, and ground black seasoning to a small bowl and set aside.
• Preheat the air fryer to 380 degrees Fahrenheit. Prepare the basket of the air fryer with nonstick cooking spray.
• Rub the ribs with a small amount of the seasoning mixture.
• Place the ribs in a single layer in the basket of the air fryer. Cook at 380 degrees for 20 minutes. Remove the basket and brush barbecue sauce onto the tops and sides of the ribs. Place back into the air fryer and cook for an additional 2 minutes. Check the internal temperature with a meat thermometer to ensure the pork has reached 145 degrees Fahrenheit.
• Serve with your favorite sides.

AIR FRYER BABY BACK RIBS

Steps:

• Remove membrane from back of ribs and dry ribs with a paper towel. Cut rack into 4 pieces. Mix olive oil and liquid smoke in a small bowl and rub on both sides of the ribs.
• Combine brown sugar, salt, pepper, garlic powder, onion powder and chili powder in a bowl. Season both sides of the ribs generously with seasoning mix. Let ribs rest for 30 minutes to enhance the flavor.
• Preheat an air fryer to 375 degrees F (190 degrees C).
• Place ribs bone-side down in the air fryer basket, making sure they are not touching; cook in batches if necessary.
• Cook for 15 minutes. Flip ribs over (meat-side down) and cook an additional 10 minutes. Remove ribs from air fryer and brush bone-side of ribs with 1/2 cup BBQ sauce. Place basket back in the air fryer and cook for 5 minutes. Flip ribs over, brush meat-side with remaining 1/2 cup BBQ sauce; cook an additional 5 minutes or until desired char is achieved.

AIR FRYER RIBS

Steps:

• Cut the rack of ribs in small sections such that they fit your air fryer basket.
• Season all sides generously with salt and pepper.
• Place the ribs with the meaty side down in the air fryer basket. Set the temperature to 400 degrees Fahrenheit and the timer to 20 minutes.
• Flip the ribs over at the 10 minutes mark using a pair of tongs. Cook for the remaining 10 minutes. Use a meat thermometer to test for doneness. It should be at least 190 degrees Fahrenheit.
• Brush the ribs with BBQ sauce and cook for 5 more minutes, still with the meaty side facing up, at the same temperature (400 degrees Fahrenheit).
• Transfer the ribs onto a serving plate and let them rest for 5 minutes for the juices to redistribute through the meat. Brush with more BBQ sauce, if desired. Enjoy!

PAN-FRIED COLLARD GREENS

Steps:

• Wash collard greens in a bowl full of water with vinegar and salt. Drain and repeat if needed, until the water is clear. Roll the leaves up into tight bunches and cut into thin strips. Set aside.
• Bring a large pot of water to a boil over high, and add turkey and ham hock. Boil for 10 minutes, and then rinse and dry the meat. Clean out the pot.
• In a blender or food processor, purée onions and peppers. Return the pot to high heat, and add turkey, ham hock, about three-quarters of the onion and pepper purée, along with broth, chicken seasoning, seasoned salt and Maggi cube if using. Bring to a boil, and cook until the liquid is reduced to 1 cup, about 40 minutes. Add the dried fish, if using.
• Meanwhile, in a large pan, heat oil over medium. Add remaining onion and pepper purée, along with collard greens. Cover and cook, stirring frequently, until greens are wilted and tender, about 30 minutes.
• Once stock is reduced, lower heat to medium, add cooked greens and cook, stirring well, for 5 to 10 minutes to incorporate flavors and thicken the broth. Serve with rice.