Air Fryer Ribs With Collard Greens Recipes

Steps:

• Whisk together 1 tablespoon salt, 2 tablespoons pepper and 1 teaspoon of the paprika in a large bowl until well combined. Add the ribs and toss to coat, pressing the seasoning into each rib.
• Preheat a 3.5-quart air fryer to 350 degrees F. Transfer the ribs to the fryer basket and cook until the ribs are tender and golden brown, about 40 minutes.
• Meanwhile, combine the ketchup, cider vinegar, white vinegar, brown sugar, Worcestershire, hot sauce, 2 teaspoons salt, 2 teaspoons pepper, 3/4 cup water and the remaining 2 teaspoons paprika in a medium saucepan. Cook over medium heat, stirring frequently, until the sugar is melted and the sauce is warmed through, about 2 minutes. Cover and keep warm over low heat.
• Once the ribs are cooked, dip each one into the sauce, letting any excess run off. Serve with the remaining sauce on the side.

Steps:

• Remove membrane from back of ribs and dry ribs with a paper towel. Cut rack into 4 pieces. Mix olive oil and liquid smoke in a small bowl and rub on both sides of the ribs.
• Combine brown sugar, salt, pepper, garlic powder, onion powder and chili powder in a bowl. Season both sides of the ribs generously with seasoning mix. Let ribs rest for 30 minutes to enhance the flavor.
• Preheat an air fryer to 375 degrees F (190 degrees C).
• Place ribs bone-side down in the air fryer basket, making sure they are not touching; cook in batches if necessary.
• Cook for 15 minutes. Flip ribs over (meat-side down) and cook an additional 10 minutes. Remove ribs from air fryer and brush bone-side of ribs with 1/2 cup BBQ sauce. Place basket back in the air fryer and cook for 5 minutes. Flip ribs over, brush meat-side with remaining 1/2 cup BBQ sauce; cook an additional 5 minutes or until desired char is achieved.

Steps:

• Render bacon until crispy. Remove and set aside.
• To rapidly boiling water add collard greens, sugar and salt. Cook until tender. Drain and toss with bacon

Steps:

• Make the prime rib: Cut 4 evenly spaced small slits about 1/2-inch deep on the top of the roast with a paring knife. Push a piece of quartered garlic into each slit. Repeat on the other side of the roast. Make 2 slits on the ends of the roast and stuff with the remaining quartered garlic.
• Combine 4 teaspoons salt and 1 teaspoon black pepper in a small bowl and stir to combine. Sprinkle all over the roast, pressing the mixture firmly onto the exterior and stuffing some into the slits. Refrigerate at least 8 hours and up to overnight.
• When ready to cook, remove the prime rib from the refrigerator and let it sit at room temperature for 15 to 30 minutes. Stir the softened butter, thyme, rosemary, pink peppercorns and the 2 minced garlic cloves together in a small bowl until combined. Rub the butter all over the prime rib, coating it evenly.
• Place the prime rib in a 6-quart air fryer and cook at 350 degrees F until deep brown and an instant-read thermometer registers 120 degrees F when inserted into the center of the roast for medium rare, flipping halfway through cooking time, 55 to 60 minutes (see Cook's Note). Transfer to a cutting board to rest for about 15 minutes.
• Meanwhile, make the horseradish cream: Whisk together the sour cream, horseradish, chives and 1 1/4 teaspoons salt and several grinds of black pepper. Refrigerate until ready to serve.
• Carve the roast into 1/2-inch-thick slices and serve it with the horseradish cream on the side.