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Air Fryer Fireball Glazed Ribs

Air Fryer Fireball Glazed Ribs

5 from 3 votes
Author: Laurie Fleming
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 Servings

Description

Discover the deliciously smoky and sweet Air Fryer Fireball Glazed Ribs recipe, featuring tender ribs coated in a flavorful Fireball whiskey glaze, perfect for a quick and tasty meal.

Ingredients 

  • 1 pound St. Louis Style Spare Ribs
  • 2 tablespoons Brown Sugar
  • 1/2 tablespoon Cumin
  • 1 tablespoon Smoked Paprika
  • 1 tablespoon Garlic Powder
  • 1/2 tablespoon Salt
  • 1/2 tablespoon Black Pepper
  • 1 cup BBQ sauce
  • 1 tablespoon Fireball Whisky
  • 1/2 tablespoon Liquid Smoke

Instructions

  • First, start by preparing the ribs. To make the ribs more tender and “fall off the bone,” you’ll need to either get rid of the membrane on the back or score it. It’s easier to score it. 
  • To do so, flip the ribs over and make large cuts in the shape of an X across the back. 
  • Preheat the air fryer to 350 degrees F, air fryer setting.
  • Then, cut the ribs into individual pieces by cutting in between each bone.
  • Flip the ribs back over and rub the brown sugar, cumin, smoked paprika, garlic powder, salt, and black pepper all over the tops.
  • Place the ribs in the air fryer basket. 
  • Air fry for 25 minutes, flipping them over halfway through. 
  • While the ribs are cooking, make the Fireball Bbq Glaze: In a medium saucepan, combine the bbq sauce, Fireball  Whisky, and liquid smoke. Mix well. 
  • Allow the sauce to come to a boil. Reduce heat and simmer for about 8  minutes.  
  • Remove the ribs from the air fryer. Using a spoon, pour the glaze on top of the ribs.
  • Plate, serve and enjoy!

Equipment

  • Air Fryer
  • Cooking Spray
  • Parchment Paper, optional

Notes

Fireball Whisky is a cinnamon whisky, and the cinnamon flavor is subtle but perfect at complimenting the smoky sweetness of the bbq. You can also substitute any whisky or bourbon that you’d like!
By the way, this sauce is addicting, and it’s good on everything: burgers, pork, chicken, you name it! You can keep any leftover sauce in an air-tight container in the fridge for up to a week. 
Removing the membrane on the ribs,  or scoring it, is essential to the tenderness of the ribs! Please do not skip this step, or they will be a lot chewier. I used St. Louis Style Ribs because it was readily available at the grocery store. Normally, I use baby back ribs, so either will work just fine. With baby back ribs - they tend to be smaller, so if you use those, just be mindful about reducing the cooking time if necessary.

Nutrition

Serving: 1ServingCalories: 539kcalCarbohydrates: 39gProtein: 20gFat: 33gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 16gTrans Fat: 2gCholesterol: 85mgSodium: 1678mgPotassium: 508mgFiber: 2gSugar: 30gVitamin A: 1057IUVitamin C: 1mgCalcium: 56mgIron: 3mg