You’ll Need
1 rack pork ribs (around 800g–1kg)
1 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
½ tsp black pepper
½ tsp chilli flakes
For The Sticky Cola Glaze
150ml full-sugar cola
4 tbsp smoky BBQ sauce
1 tbsp brown sugar
1 tbsp Worcestershire sauce
1 tsp Dijon mustard
1 tsp apple cider vinegar
Optional But Dangerous
Corn on the cob
Chunky skin-on fries
Pickles
Coleslaw
Method
Preheat your air fryer to 170°C.
Pat the ribs dry thoroughly with kitchen paper.
Rub the ribs with the olive oil.
Mix together the smoked paprika, garlic powder, onion powder, salt, black pepper, and chilli flakes, then coat the
ribs generously on both sides.
Place the ribs into the air fryer basket or tray.
Cook for 40–45 minutes, turning halfway through, until the meat is tender and beginning to pull back from the
bones.
While the ribs cook, pour the cola into a small saucepan and simmer until reduced by about half.
Stir in the BBQ sauce, brown sugar, Worcestershire sauce, Dijon mustard, and apple cider vinegar.
Continue simmering for 4–5 minutes until the glaze becomes thick, glossy, and sticky.
Brush the ribs generously with the cola glaze and return them to the air fryer for a final 6–8 minutes at 190°C,
brushing once more halfway through until the glaze bubbles and caramelises around the edges.
Rest for 3 minutes before slicing between the bones.
Serve piled high with corn on the cob, fries, coleslaw, and extra glaze for dipping.