Prep the ribs: Pat the ribs dry with paper towels. Flip them bone-side up and remove the thin silver skin membrane by sliding a knife under a corner and pulling it off with a paper towel for grip. This step helps the ribs get tender.

Cut to fit: If the rack is too large for your air fryer basket, cut it into 2–3 sections so they sit flat without overlapping.

Mix the rub: In a small bowl, combine brown sugar, smoked paprika, salt, black pepper, garlic powder, onion powder, and chili powder. Stir well to break up any sugar clumps.

Season the ribs: Rub a thin layer of yellow mustard on all sides. Sprinkle the dry rub evenly and press it in so it sticks. Let the ribs rest at room temperature for 15 minutes while you preheat.

Preheat the air fryer: Set it to 300°F (150°C). Line the basket or tray with foil and lightly spray with cooking spray for easier cleanup.

First cook, low and slow: Place the rib sections in the basket bone-side down. Air fry at 300°F for 30 minutes. Check halfway through to make sure nothing is overlapping.

Flip and continue: Flip the ribs meat-side down and cook another 15–20 minutes at 300°F. The meat should start to pull back from the bones and feel tender when poked with tongs.

Make the glaze: Stir your BBQ sauce with apple cider vinegar if you like it a bit looser and tangier. Warm it slightly in the microwave for easier brushing.

Sauce and finish: Raise the air fryer to 375°F (190°C). Flip ribs meat-side up, brush generously with sauce, and cook 5–7 minutes. Brush once more and cook another 3–5 minutes until the sauce is sticky and lightly caramelized.

Rest and serve: Let the ribs rest for 5–10 minutes. Slice between the bones with a sharp knife and serve with extra sauce on the side.