Prep the ribs: Pat the ribs dry with paper towels. Flip them bone-side up and peel off the thin, silvery membrane using a paper towel for grip. This helps the seasoning penetrate and keeps the ribs tender.

Mix the rub: In a small bowl, combine the BBQ dry rub, salt, pepper, smoked paprika, garlic powder, onion powder, and brown sugar if using. Taste a pinch to check saltiness.

Season generously: Rub both sides of the ribs with the spice mixture, pressing it in so it adheres. Let the ribs sit for at least 15 minutes at room temperature, or cover and refrigerate for up to 12 hours for deeper flavor.

Preheat the air fryer: Set to 375°F (190°C) for 5 minutes. Lightly spray the basket with oil to prevent sticking.

Cut to fit: If the rack is too large, cut it into 2–3 sections so they fit in a single layer without overlapping. Crowding leads to uneven cooking.

First cook: Place ribs in the basket, meaty side down. Air fry at 375°F (190°C) for 15 minutes.

Flip and continue: Carefully flip ribs meaty side up and cook another 10–12 minutes. The surface should darken and fat should start to render.

Check doneness: Ribs are tender when the meat pulls back from the bones about 1/4 inch and a skewer slides in with little resistance. An internal temp around 190–200°F (88–93°C) is a good target for tenderness.

Sauce time: Mix BBQ sauce with apple cider vinegar to loosen it slightly. Brush a generous coat over the ribs.

Caramelize: Increase air fryer to 400°F (205°C) and cook for 4–6 minutes until the sauce is bubbling and sticky. Watch closely to avoid burning sugar in the sauce.

Rest and serve: Let ribs rest for 5–10 minutes. Slice between the bones, brush with extra sauce if you like, and serve hot.