Prep the ribs: Pat the short ribs dry with paper towels. Trim any thick, hard fat caps, but leave some fat for flavor. If using English-cut ribs, remove the thin silver skin on the meaty side if present.

Season well: In a small bowl, mix salt, pepper, smoked paprika, garlic powder, onion powder, ground mustard, and cayenne. Rub the ribs with olive oil, then coat on all sides with the spice mix.

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

First cook (render and brown): Arrange ribs in a single layer with a little space between pieces. Air fry at 375°F for 18–22 minutes, flipping halfway. English-cut pieces usually need the full time; flanken-cut may cook a bit faster. You’re looking for good browning and some rendered fat.

Make the glaze: While the ribs cook, stir BBQ sauce with apple cider vinegar or water to loosen it slightly. This helps it brush on thinly and caramelize without burning.

Glaze and finish: Lower heat to 350°F (175°C). Brush ribs with a thin layer of sauce and air fry for 4–5 minutes. Flip, brush again, and cook another 4–5 minutes until the sauce is sticky and lightly charred at the edges.

Check doneness: For best texture, aim for an internal temperature around 190–200°F (88–93°C) in the thickest part; the connective tissue softens at this range. If needed, continue at 325–350°F in 3–4 minute bursts, basting as you go.

Rest and serve: Let the ribs rest 5–10 minutes. Brush with a touch more warm sauce, sprinkle with herbs if you like, and serve.