Fresh pineapple contains the enzyme bormelain which helps in tenderizing the meat. The result is tender baby back ribs with a hint of sweetness and aroma from the pineapple.
Ingredients:
- 1/2 Rack of baby back ribs
- 4-6 Slices of pineapple
- 1-2 Tablespoon of your favorite dry rub (or 1 1/2 teaspoon salt, 1/2 Tablespoon paprika, 1/2 Tablespoon garlic powder, 1 teaspoon onion powder, 1 teaspoon black pepper)
- 1/3 Cup BBQ sauce
Remove the membrane from the underside of the baby back ribs. Poke the surface of baby back ribs with toothpick then rub the ribs with dried seasoning.
Line the fryer basket with a lightly greased aluminum foil. Then, put the baby back ribs on the foil. Wrap the foil around the sides of ribs. Use pineapple slices to cover the top surface of the ribs and air fry at 320F (160C) for 30 minutes.
Remove the pineapple slices and cut them to pieces. Brush the BBQ sauce onto the ribs, sprinkle the pineapple pieces onto the ribs and air fry at 400F (200C) for 10 minutes. Brush a layer of BBQ sauce onto the ribs every 3-4 minutes. Ribs are done when the internal temperature reaches 145F (63C).
