Air-Fried Louisiana Ribs: A Tasty, Quick Treat

Cooking Louisiana-style ribs in an air fryer is a quick and easy way to get delicious, juicy, and tender results. The air fryer's convection aspect makes the ribs crispy on the outside and moist on the inside. While they may not be as fall off the bone as oven-baked or smoked ribs, air fryer ribs are still very tender and can be cleaned entirely off the bone. This method is also healthier, as it requires less oil or butter, and easier to clean up.

Characteristics and Values Table for Louisiana-Style Ribs in an Air Fryer

Choosing the right ribs

Type of Ribs:

The most commonly used ribs for air frying are baby back ribs, which come from the upper rib racks of pork and include riblets, loin ribs, and back ribs. These ribs are known for their tenderness and ability to cook evenly. However, you can also use St. Louis-style ribs or opt for beef or lamb ribs, which may require a slightly longer cooking time.

Size of Ribs:

Consider the size of the ribs and how they will fit in your air fryer. If you have a smaller air fryer, you may need to cut the rack of ribs into pieces that fit comfortably in the basket. You can also wrap the ribs around the outside edge of the basket to maximize space. If your air fryer is large enough, you may be able to cook the entire rack at once, but cooking in batches is often necessary to ensure even cooking.

Quality and Marbling:

Look for meaty and well-marbled ribs. Marbling refers to the fat distributed throughout the meat, and it contributes to the ribs' juiciness, tenderness, and flavor. Choose ribs with a good amount of fat content to ensure they don't dry out during the cooking process.

Freshness:

Whenever possible, opt for fresh ribs over frozen ones. Fresh ribs will have better texture and flavor, and they are less likely to dry out during cooking. If you must use frozen ribs, make sure to thaw them completely before cooking.

Membrane Removal:

Choose ribs with a removable membrane on the back. This membrane can hinder the absorption of seasonings and flavors. Removing it is a crucial step in ensuring that your ribs are tender and flavorful. Use a flat butter knife or your hands (while wearing gloves or using a paper towel) to detach the membrane before seasoning and cooking the ribs.

Dry Rub and Seasoning:

While the choice of dry rub and seasoning depends on your personal preference, a good rule of thumb is to select a blend that complements the natural flavor of the ribs. A simple dry rub of salt, pepper, smoked paprika, garlic powder, and mustard can enhance the taste. You can also experiment with additional spices like onion powder, chili powder, cayenne, and brown sugar to create a unique flavor profile.

Removing the membrane

To remove the membrane, start by flipping the ribs over so that they are curved toward you. You will see a thin, translucent layer of white tissue attached to the underside of the ribs. Pull up a corner of this membrane at one edge of the slab of ribs. You can use a blunt or butter knife to help lift the membrane, but often, you can pull it up with your fingers. Once you have a good grip, peel the membrane away from the ribs. It may be helpful to use a paper towel to get a better grip on the membrane as it can be slippery. Continue pulling from the same spot, and the membrane should come off the ribs in one piece.

It is recommended to start removing the membrane from the neck end, where the bones are smaller and more curved, as it is easier to pull from that direction. Another approach is to start in the middle, allowing the ribs to bend, and then using a paper towel to pull up the edge of the membrane. You can then slide your fingers underneath to the other side and pull up.

Once the membrane is removed, you will notice the elasticity of the peritoneum. Discard it and continue with seasoning and preparing your ribs for the air fryer.

Preparing the rub

Firstly, it is important to select the right type of ribs. St. Louis style ribs, which are cut from spare ribs, are not ideal for the air fryer due to their darker meat, which requires slower cooking. Instead, opt for baby back ribs, which have lighter-coloured meat that cooks more evenly and quickly in the air fryer.

Once you have selected the right ribs, it's time to prepare the dry rub. This involves combining a variety of spices and herbs to create a flavourful blend. In a small bowl, mix together salt, pepper, garlic powder, onion powder, chilli powder, smoked paprika, and cayenne pepper. You can adjust the quantities of each ingredient to suit your taste preferences and desired level of spiciness. For a simpler rub, you can use a store-bought option, such as Bone Sucking Rub, or even just a basic combination of salt, pepper, and smoked paprika.

After mixing the dry rub, it's time to apply it to the ribs. Start by cutting the ribs into portions that will fit comfortably on the rack of your air fryer. Then, using a flat butter knife, carefully remove any silver skin or membrane from the back of the ribs. This step is crucial as it ensures the rub adheres better to the meat. Pat the ribs dry with a paper towel, as this will also help the rub stick to the surface. Generously apply the dry rub to all sides of the ribs, ensuring an even and thick coating.

Finally, let the ribs sit for a while after applying the rub. This step allows the flavours to penetrate the meat, enhancing the taste and creating more succulent ribs. You can leave the ribs to sit at room temperature for about 30 minutes, or even longer if you prefer a more intense flavour. Once the ribs have rested, they are ready to be placed in the air fryer and cooked according to your preferred method.

Cooking time and temperature

The cooking time and temperature for Louisiana-style ribs in an air fryer will depend on the type of ribs you are using and the size of your air fryer.

If you are using St. Louis-style ribs, it is recommended to cook them in the oven, as the longer cooking time required for this type of rib may result in them drying out in the air fryer. For tender ribs, it is recommended to cook them slowly, allowing the internal temperature to reach as high as 200°F.

For baby back ribs, preheat your air fryer to 375°F–380°F (190°F–195°C). Place the ribs, bone-side down, in the air fryer basket, ensuring they are not touching. If your air fryer is small, you may need to cook the ribs in batches. Cook for 15 minutes, then flip the ribs and cook for another 10–15 minutes. Remove the ribs from the air fryer and allow them to cool slightly before basting with barbecue sauce.

For a well-done rack of ribs, the internal temperature of the meatiest ribs should reach 170°F. You can check this with a pen-style thermometer.

To finish the cooking process and crisp up the outside, increase the temperature to 400°F and cook for a further 10 minutes.

Reheating and storing

Storing and reheating your Louisiana-style ribs is a straightforward process. If you have leftovers, you can store them in an airtight container in the refrigerator for up to four days. For longer storage, you can freeze the ribs for up to two to three months.

When you're ready to reheat your ribs, remove them from the fridge and let them sit for about 30 minutes to reach room temperature. Spritzing the ribs with apple juice, chicken broth, apple cider vinegar, or water can add moisture if they appear dry.

Reheating your ribs in the air fryer is a quick and easy option. It's best to reheat them at a lower temperature than they were initially cooked at, and it should take about 5-10 minutes for tender, juicy ribs. You can also reheat your ribs in the microwave for 20-30 seconds or in the oven by wrapping them in foil with a splash of water. However, reheating in the air fryer is not recommended if your ribs are slathered in barbecue sauce, as the sauce will likely burn.

Frequently asked questions