I Wrapped 1 kg of Ribs in Foil and Put Them in the Air Fryer… THIS Happened! 🤯

These air fryer pork ribs are cooked slowly in parchment and foil with a smoky spice rub, then finished with a sweet and tangy glaze. The meat turns out very tender, with the bone easily separating from the ribs. Ingredients 🥩 1 kg (2.2 lbs) pork ribs 🍬 20 g (0.7 oz) brown sugar 🌶️ 20 g (0.7 oz) smoked paprika 🧄 10 g (0.35 oz) dried garlic 🌿 7 g (0.25 oz) ground coriander 🧂 10 g (0.35 oz) salt 🌿 Italian herbs 🌿 Rosemary sprigs For the glaze: 🍅 50 g (1.8 oz) ketchup 🥄 30 g (1.1 oz) mustard 🥄 30 g (1.1 oz) French mustard 🍯 20 g (0.7 oz) honey 🥢 1 tablespoon soy sauce Recipe Pat 1 kg (2.2 lbs) pork ribs dry with paper towels and cut the rack into 2 pieces. Lay out a sheet of foil. Moisten a sheet of parchment paper with water, wring it out and place it over the foil. In a bowl, combine brown sugar, smoked paprika, dried garlic, ground coriander, salt and Italian herbs. Place one piece of ribs on the parchment. Sprinkle generously with the spice mixture and rub it in well. Add a couple of rosemary sprigs, then wrap the ribs tightly in parchment and foil. Repeat with the second piece. Place both wrapped pieces in the air fryer basket and cook for 35–40 minutes at 180°C / 350°F. For the glaze, mix ketchup, mustard, French mustard, honey and soy sauce until smooth. Remove the cooked ribs from the foil and parchment and discard the rosemary. Return the ribs to the air fryer basket and brush them generously with the glaze on all sides. Cook for another 15 minutes at 180°C / 350°F until deeply golden and caramelized. Transfer to a plate and serve hot. The meat should be very tender, with the bone separating easily.