Air Fryer Ribs with Collard Greens
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 640
- Total Fat
- 31 grams
- Saturated Fat
- 10 grams
- Cholesterol
- 100 milligrams
- Sodium
- 2198 milligrams
- Carbohydrates
- 53 grams
- Dietary Fiber
- 7 grams
- Protein
- 35 grams
- Sugar
- 24 grams
- Total: 40 min
- Active: 25 min
Ingredients
1 rack baby back ribs (about 2 1/4 pounds), cut into four pieces (3 or 4 ribs per section)
4 teaspoons chile-lime seasoning (such as Tajín)
1 tablespoon extra-virgin olive oil
1/2 onion, diced
1 stalk celery, diced
1 carrot, diced
1 clove garlic, smashed
Kosher salt and freshly ground pepper
1 large bunch collard greens (about 1 pound), stems removed and leaves roughly chopped
1/4 cup apple cider vinegar
1 teaspoon sugar
1 cup chipotle barbecue sauce, plus more for serving
4 soft dinner rolls
Directions
- Preheat a 6-quart air fryer to 350˚ F. Sprinkle the ribs with the chile-lime seasoning. Arrange in the air fryer basket in an even layer (it’s OK if they fit snugly). Cook, turning halfway through, until the ribs are browned and crisp, 25 to 30 minutes.
- Meanwhile, heat the olive oil in a medium pot over medium-high heat. Add the onion, celery, carrot and garlic; cook until the vegetables are tender, 6 to 8 minutes. Season with 1/2 teaspoon each salt and pepper. Add the collard greens, vinegar, sugar and 3/4 cup water and bring to a boil. Reduce the heat to a simmer, loosely cover and cook until the collards are tender, 20 to 25 minutes. Season with salt and pepper, if needed.
- Transfer the ribs to a large bowl; add the barbecue sauce and toss to coat. Return the ribs to the air fryer and cook until the sauce is slightly sticky, 5 minutes. Serve with the collard greens, rolls and more barbecue sauce.