Tender, juicy, and packed with sweet-smoky flavor, these country-style pork ribs are the perfect comfort food for busy weeknights or relaxed family dinners. The ribs are first infused with a flavorful marinade, then pressure-cooked until fork-tender before being finished with a rich maple barbecue glaze. The result is melt-in-your-mouth meat with a beautifully caramelized coating that will keep everyone coming back for seconds.

Ingredients

• 4 country-style pork ribs (about 2½–3 pounds)
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon ground cumin
• 2 tablespoons brown sugar
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ¾ cup apple juice
• ½ cup apple cider vinegar
• ½ cup water
• 1 cup smoky barbecue sauce
• 2 tablespoons maple syrup

Instructions

Pat the ribs dry with paper towels.

In a small bowl, combine the smoked paprika, garlic powder, onion powder, cumin, brown sugar, salt, and pepper. Rub the mixture generously over all sides of the ribs.

Place the ribs in a shallow dish. Pour the apple juice and apple cider vinegar around the ribs. Cover and refrigerate for 30 minutes to allow the flavors to penetrate the meat.

Transfer the ribs to a pressure cooker. Add the water and a few tablespoons of the marinade liquid.

Lock the lid and cook on high pressure for 18 minutes. Allow the pressure to release naturally for 10 minutes before opening the cooker.

While the ribs cook, stir together the barbecue sauce and maple syrup in a small bowl.

Carefully remove the cooked ribs and brush them generously with the maple barbecue glaze.

Place the glazed ribs on an air fryer rack or baking sheet.

Air fry at 400°F (200°C) for 10–12 minutes, or bake under a hot broiler for 5–8 minutes, until the sauce becomes sticky and caramelized.

Let the ribs rest for a few minutes before serving.

Serve with potato salad, coleslaw, roasted vegetables, cornbread, or your favorite side dishes.

Notes and Tips

• Choose ribs with good marbling for the most tender and flavorful results.
• Avoid marinating longer than 30 minutes in the vinegar mixture, as the meat can become overly soft.
• For extra smoky flavor, add a few drops of liquid smoke to the barbecue glaze.
• If you prefer a spicier version, mix a pinch of cayenne pepper into the seasoning blend.
• Leftover ribs can be stored in the refrigerator for up to 3 days and reheat beautifully.
• The glaze can be doubled and served on the side for dipping.