These Easy Air Fryer St. Louis Style Spare Ribs are tender, juicy, and packed with smoky, savory flavor. Quick to prepare and perfectly cooked in minutes, they’re a foolproof way to enjoy restaurant-quality ribs at home.
Get ready for ribs that are tender, juicy, and packed with flavor without spending hours at the grill.
This Easy Air Fryer St. Louis Style Spare Ribs recipe delivers perfectly cooked, smoky, and savory ribs in a fraction of the time.
With a simple seasoning rub and quick air fryer cooking, you’ll have restaurant-quality ribs ready for weeknight dinners, weekend BBQs, or any time you’re craving meaty, fall-off-the-bone goodness.
Why You Will Love This Recipe!
- Tender and juicy: Ribs cook perfectly in the air fryer, staying moist.
- Quick and easy: Ready in a fraction of the time compared to traditional methods.
- Bold flavor: Smoky, savory rub enhances every bite.
- Mess-free cooking: Air fryer method avoids sticky grills and long cook times.
- Perfect for any occasion: Great for weeknight dinners, weekend BBQs, or entertaining.
IF you are looking for even more Air Fryer Rib Recipes, here are some of my favorites AIR FRYER PORK RIB TIPS, AIR FRYER COUNTRY STYLE RIBS, AIR FRYER CHINESE SPARE RIBS, AIR FRYER BABY BACK RIBS (WITH HOMEMADE RUB), and AIR FRYER-BBQ RIBS (HOW TO MAKE RIBS IN THE AIR FRYER).
Ingredients Needed
- St. Louis Spare Ribs: Meaty, tender ribs perfect for air fryer cooking.
- Smoked paprika: Deep smoky spice adding color and rich flavor.
- Salt: Enhances natural flavors and balances the seasoning.
- Black pepper: Warm, slightly spicy seasoning to boost overall taste.
- Onion powder: Adds savory, aromatic onion flavor to the ribs.
- Garlic powder: Bold, fragrant garlic flavor for a delicious rub.
- Ground mustard: Tangy, slightly spicy powder that complements pork beautifully.
- BBQ sauce (optional): Sweet, tangy sauce for glazing or dipping ribs.
How To Make Easy Air Fryer St. Louis Style Spare Ribs
Step 1: Remove the membrane from the back of the ribs for tender results. Pat the ribs dry with paper towels.
Step 2: In a small bowl, combine smoked paprika, salt, black pepper, onion powder, garlic powder, and ground mustard. Rub the spice mix evenly over both sides of the ribs.
Step 3: Set the air fryer temperature to 380 degrees F (193°C) for 3-5 minutes.
Step 4: Cut the rack into sections that fit your air fryer basket. Place the ribs in a single layer without overlapping.
Step 5: Set cook time for 20–25 minutes, flipping halfway through, until ribs are cooked through and slightly crispy at the edges. If using BBQ sauce, brush it on the ribs during the last 5 minutes of cooking for a sticky, caramelized finish.
Step 6: Remove ribs from the air fryer, let them rest a few minutes, then serve hot with your favorite sides.
Easy Air Fryer St. Louis Style Spare Ribs Recipe Tips
- Remove the membrane: This ensures the ribs are tender and easier to eat.
- Cut to fit: Slice racks into sections that fit your air fryer basket to cook evenly.
- Don’t overcrowd: Arrange ribs in a single layer for consistent cooking and crisp edges.
- Adjust cooking time: Thicker ribs may need a few extra minutes; thinner sections cook faster.
- Optional BBQ glaze: Brush sauce during the last 5 minutes for a sticky, caramelized finish.
- Rest before serving: Let ribs rest for a few minutes to lock in juices.
- Pair with sides: Serve with coleslaw, roasted vegetables, or fries for a complete meal.
Storing, Freezing and Reheating Instructions
- Storing Instructions: Store cooked St. Louis style spare ribs in an airtight container in the refrigerator for up to 3 days. Keep them covered to maintain moisture and flavor.
- Freezing Instructions: Wrap cooled ribs tightly in foil and place in a freezer-safe container for up to 2 months. Label with the date to keep track of freshness.
- Reheating Instructions: Reheat ribs in the air fryer at 350°F for 5–7 minutes or in the oven at 325°F until warmed through. Avoid overcooking to maintain tenderness and flavor.
Easy Air Fryer St. Louis Style Spare Ribs Recipe Faqs
Can I use frozen ribs? Yes, but thaw completely before seasoning and cooking to ensure even cooking.
Can I use a different rub or seasoning? Absolutely! Try your favorite BBQ rub, smoked paprika, or chili powder for extra flavor.
Do I need to remove the membrane?
Yes, removing the membrane helps the ribs become more tender and easier to eat.
Can I make these ahead of time? You can prep and season the ribs ahead, but air fry just before serving for best texture.
Should I use BBQ sauce? Optional—brush it on during the last 5 minutes of cooking for a sticky, caramelized finish.
What sides go well with these ribs? Coleslaw, roasted vegetables, corn on the cob, or baked potatoes make perfect pairings.
More Air Fryer Recipes
- AIR FRYER PORK RIB TIPS
- AIR FRYER COUNTRY STYLE RIBS
- EASY AIR FRYER CHINESE SPARE RIBS
- AIR FRYER BABY BACK RIBS (WITH HOMEMADE RUB)
- AIR FRYER, THE JUICIEST AND MOST TENDER SMOKED BBQ RIBS
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Easy Air Fryer St. Louis Style Spare Ribs
Description
Ingredients
- 1 pound St. Louis Spare Ribs
- 1 tablespoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground mustard
- Optional: BBQ sauce
Instructions
- Remove the membrane from the back of the 1 pound St. Louis Spare Ribs for tender results. Pat the ribs dry with paper towels.
- In a small bowl, combine 1 tablespoon smoked paprika, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon onion powder, 1 teaspoon garlic powder, and 1 teaspoon ground mustard. Rub the spice mix evenly over both sides of the ribs.
- Set the air fryer temperature to 380 degrees F (193°C) for 3-5 minutes.
- Cut the rack into sections that fit your air fryer basket. Place the ribs in a single layer without overlapping.
- Set cook time for 20–25 minutes, flipping halfway through, until ribs are cooked through and slightly crispy at the edges.
- If using Optional: BBQ sauce brush it on the ribs during the last 5 minutes of cooking for a sticky, caramelized finish.
- Remove ribs from the air fryer, let them rest a few minutes, then serve hot with your favorite sides.
Equipment
- Cooking Spray, optional
- Parchment Paper, optional
Nutrition
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Lili Ibanez
So I’ve had these St Louis ribs in my freezer for a spell but I’ve been saving them for a “special occasion”. It never happened so I made them last night with your simple and delicious rub recipe that I found online and which I will now steal and call my own.
I freshly ground both Himalayan pink salt and peppercorn instead of table stuff which I would normally have used. The only thing I did different was to sprinkle and rub d’herbes de provence over the spices. My gal pal brought this pound bag back from France for me and I’ve been using it here and there. But holy cow. The dry rub plus the herbes kicked me and the ribs into orbit. I’m still out in orbit somewhere and it’s noon the next day. In fact my son-in-law came over to drop off my grandson right after dinner. But he ate four ribs, mad that he’d had stupid McDonald’s or he would’ve finished off the ribs. Thank thank thank you you you ❤️!! I’ve mixed up a batch for next time, also sending over 2 Tbsp of it for my son-in-law’s mom to try in their smoker. They’re gonna owe me money cuz that’s what this is. And it’s SO SIMPLE!!! I wish I could send pictures but you don’t really need them. Take care and be safe!