Air Fryer Recipes

Boneless Country Pork Ribs in the Air Fryer

country ribs in air fryer

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If you’re planning a cookout or celebrating for the 4th of July or Memorial Day and want to make something different than burgers and dogs, then look no further. Boneless country ribs in the air fryer make the perfect meal for outdoor or backyard gatherings with family and friends. And if you want to make your life even easier, impress your guests by cooking country pork ribs in the air fryer.

When properly prepped, your air fryer will do all the hard work, cooking the ribs to perfection, whether you’re basting them with barbecue or using a rub. The beauty of the air fryer finish is that you get a crisp outer cook that locks the juices in without the risk of burning or overcooking on a grill.

Go ahead. Try it. You won’t be sorry.

Try one of these other air fryer recipes:

5 from 5 votes
country ribs in air fryer
Air Fryer Country Pork Ribs
Prep Time
4 mins
Cook Time
18 mins
Total Time
22 mins

Delicious pork ribs ready in just 18 minutes with your air fryer

Course: Main Course
Cuisine: American
Keyword: Air Fried Pork Ribs, Air Fryer Pork Ribs, Pork Ribs in Air Fryer
Servings: 4
Calories: 250 kcal
  • 1 lb boneless country pork ribs thawed/not frozen
  • 2 tbsp light olive oil
  • 1/2 tsp smoked paprika
  • salt and pepper to preference
  1. Preheat air fryer to 350 F | 177°C

  2. Brush both sides of ribs with light olive oil

  3. Rub spices on both sides of pork ribs

  4. Place ribs in air fryer on parchment liner (optional)

  5. Cook at 350° F | 177° C for 15 minutes

  6. Flip, and cook for an additional 3 minutes

  7. Plate and enjoy!

See how EASY it is to air fry boneless pork ribs

Tools and ingredients used in this recipe:



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  1. 1
    • 2

      Thanks for your comment, John. I’ll edit the recipe to specifically call out that these are not frozen ribs.

  2. 3

    This was incredibly easy to make and so delicious that I am making it again right now. Feel free to substitute other spices for the smoked paprika.

  3. 4

    So easy to make & delicious…eating them right now! Thank you for the great recipe…will be making this again!!

  4. 5
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  6. 8

    Made these tonight but marinated in a Korean spicy pork marinade.. FABULOUS! Turned out perfect! Thanks so much for the recipe!

  7. 9

    Hello, my boneless ribs were good, but not fall apart tender good. I didn’t marinade them, I brushed w oil and seasoned . Applied BBQ sauce half way through. Any suggestions? Thanks

    • 10

      Country style ribs must be cooked slowly and to an internal temperature of 190 degrees F. While the ribs will be edible at 140 F they won’t be fall apart tender until the connective tissue is dissolved ( not sure that is the right word) and that happens at 180 – 190 or so. Just like cooking a Boston Bitt as the country style ribs are cut from butts. And you do it slowly to help keep the moisture in..

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    • 12

      Bill, yes it will. The amount of food in relationship to the capacity of your air fryer impacts the cooking time. If you have a big enough air fryer to cook three pounds of ribs at once, you’ll need to increase the cooking time, especially if the ribs are crowded together.

  9. 13

    I made these tonight and they turned out so delicious! I have the new Samsung oven that has the Air Fry built in so no pre-heating necessary which is a great feature compared to other air fryers. I cook everything in my air fryer now! It’s so EASY!!

  10. 14

    Whenever I want to thaw meat, I always use cold tap water. Cover it, change the water every 30 minutes until thawed. I thawed some bacon yesterday, and it only took about 20 minutes in the water. I would imagine that ribs would only be 30-45 minutes… if they’re not completely thawed by then, they’d be pretty darn close and you could toss them on the egg.

  11. 15

    New to using air fryer – I have pampered chef deluxe af with 2 trays – so I could cook a lb of country style ribs on each tray (on parchment)?

    • 16

      Hi, Betty – I’m not familiar with that air fryer, but I would definitely think you could do that. It could take a little longer to cook, though.

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    • 18

      Hi, Keith – There is a PRINT button under the square photo of the dish within the recipe card on this (and every) recipe page on the site. Clicking that will open a new window that you can print from. Hope this helps!

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    • 20

      Hi, Jeanne – I don’t know your exact set up, but I would venture to say you could use either. We put these directly in/on the basket and didn’t use a rack. With a raised rack, I’m guessing that’s even more open than the bottom of the basket, so the air would flow better and the meat would likely cook faster. I’d be sure to check the temp with a meat thermometer at 10 minutes and then every minute or two until your meat is up to temp.

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