air-fryer-spareribs

Air Fryer Spareribs

Kosher salt and freshly ground black pepper

3 teaspoons paprika

1 full rack St. Louis-style pork ribs, separated (2 1/2 to 3 pounds)

2 cups ketchup

1/3 cup apple cider vinegar

1/3 cup distilled white vinegar

1/3 cup packed dark brown sugar

2 tablespoons Worcestershire sauce

1 to 2 teaspoons hot sauce

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.