Prep the ribs. Pat the ribs dry with paper towels. If the thin membrane on the bone side is still attached, slide a butter knife under it, grip with a paper towel, and pull it off. This helps the ribs get more tender and absorb flavor.

Mix the dry rub. In a small bowl, combine brown sugar, salt, pepper, smoked paprika, garlic powder, onion powder, and chili powder or cayenne if using.

Season generously. Rub olive oil all over the ribs, then coat both sides with the spice mix. Press it in so it sticks. Let the ribs rest at room temperature for 15–20 minutes while you heat the air fryer.

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

Fit the ribs. If your rack is too large, cut it into 2–3 sections so it fits in a single layer. Do not overlap the pieces. Cook in batches if needed for even airflow.

Cook the first stage. Air fry at 375°F (190°C) for 20 minutes, flipping halfway. The ribs should start to brown and render some fat.

Sauce and caramelize. Brush the ribs with BBQ sauce on both sides. Reduce the air fryer temperature to 350°F (175°C) and cook for 5–8 minutes. Flip, baste again, and cook another 5–8 minutes, until the sauce is sticky and lightly charred. If your sauce is very thick, thin with a splash of apple cider vinegar so it doesn’t burn.

Check doneness. The meat should pull back from the bones, and a probe thermometer should read around 190–200°F (88–93°C) for tender ribs. If not quite there, cook in 3–4 minute increments, basting as needed.

Rest and serve. Let the ribs rest for 5–10 minutes. Slice between the bones, add a final brush of warm sauce, and garnish with parsley or a squeeze of lemon if you like.