Prep the ribs: Pat the rack dry with paper towels. Flip it over so the bone side faces up. Slide a butter knife under the thin membrane along one bone, loosen it, and pull it off with a paper towel for grip. This helps the ribs cook evenly and stay tender.

Trim and portion: If your air fryer basket is small, cut the rack into halves or thirds. Smaller sections fit better and cook more evenly.

Season generously: Rub the ribs with olive oil. Mix the rub, salt, pepper, smoked paprika, garlic powder, and onion powder. Coat the ribs on both sides, pressing the seasoning into the meat.

Preheat the air fryer: Heat to 300°F (150°C) for 3–5 minutes. Lightly spray the basket with cooking spray to prevent sticking.

First cook: Place ribs bone-side down in a single layer. Air fry at 300°F (150°C) for 20 minutes. This low start renders fat and keeps the ribs juicy.

Flip and continue: Flip the ribs meat-side down and cook another 15–20 minutes at 300°F (150°C). The meat should start to pull back from the bones.

Make the glaze: Stir barbecue sauce with a splash of apple cider vinegar or water to thin it slightly. This helps it glaze instead of burn.

Glaze and caramelize: Flip ribs back to meat-side up. Brush with sauce and increase heat to 375°F (190°C). Air fry 5–8 minutes until the sauce bubbles and the edges lightly char. For extra sticky ribs, add a second coat and cook 2–3 more minutes.

Rest and slice: Let ribs rest 5 minutes. Slice between bones with a sharp knife, serve with extra sauce, and enjoy.