Preheat a 7 quart basket air fryer to 350°F for 5 minutes.
Pat the ribs dry with a paper towel. Remove the membrane (also called silver skin) on the underside of the ribs. It is easiest to do this by slicing off a little corner of the membrane and then using a paper towel to grip it and pull it off.
Cut the ribs into four even pieces, do the best you can.
Brush the ribs all over with the mustard, I like to add a thin coating of about 1 Tablespoon, but use more if you like.
Rub the bbq seasoning all over.
Add 2 Tablespoons of water to the bottom of the air fryer basket.
Arrange the ribs, overlapping into the air fryer, and make sure you can shut the basket properly; you may need to play around with them a little to make them fit.
Cook for 45 minutes to 60 minutes, flipping them around every 15 minutes. Add more water to the bottom if you think it’s starting to smoke.
The ribs are done when an internal temperature reaches 180-190°F. Take them out of the air fryer and place them on a sheet tray.
Mix the bbq sauce with 2 Tablespoons of water. Brush this all over the ribs.
Place the ribs, bone side down, back into the air fryer, not touching. You will have to do this step in batches.
Cook for an additional 3-5 minutes until the bbq sauce is bubbly and caramelized. Serve immediately.
Notes
Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
The real trick is moving them around every 15 minutes. I had a sheet tray I used to take all of them out, then rearrange them back into the basket every time.
I used a 7 quart basket air fryer (the basket style air fryer is the most widely sold air fryer on the market). If you have a smaller air fryer or an oven style air fryer, it might go longer (with a smaller air fryer) or faster (if you have an oven style air fryer) so keep an eye on the internal temperature. Once it gets to 190F degrees, it's ready. The internal temperature is always the best way to know when it is done - not the time cooked.
My air fryer says it has a three-pound capacity, but the ribs I used were really big, just under 4 pounds, and it worked great. So pay attention to the user manual of your fryer to see their suggestion and use your best judgement.
Keep leftovers in the fridge for up to 4 days. To reheat, do so in the microwave or in a foil packet with a splash of water in the oven until warmed through. Reheating back in the air fryer isn’t a good idea, the bbq sauce will end up burning. Freeze for up to 3 months.