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INGREDIENTS:
Ribs:
* 3 pounds baby back ribs 2 slabs
* 2 onions sliced
* 4 cloves garlic sliced
Rib rub (optional):
* 1 tablespoon paprika
* 1 tablespoon brown sugar
* ¾ teaspoon garlic powder
* ¾ teaspoon onion powder
* ½ teaspoon black pepper
* ½ teaspoon lemon pepper
* ½ teaspoon salt or to taste
Bbq sauce:
* ½ cup BBQ Sauce
* ½ cup chili sauce or additional BBQ sauce
* ¼ cup ketchup
TURN TO THE NEXT PAGE TO READ THE DIRECTIONS
DIRECTIONS
Preheat your air fryer to 400°F (200°C) for about 5 minutes.
In a small bowl, combine the garlic powder, paprika, salt, and black pepper. Mix well.
Pat the chicken thighs dry with a paper towel to remove any excess moisture.
Rub the chicken thighs with olive oil, making sure to coat them evenly.
Sprinkle the spice mixture over the chicken thighs, rubbing it into the skin.
Place the chicken thighs in the air fryer basket, skin side down. Make sure they are not touching each other to allow for even cooking.
Cook the chicken thighs at 400°F (200°C) for 10 minutes.
After 10 minutes, flip the chicken thighs and cook for an additional 8-10 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is crispy and golden brown.
Once cooked, remove the chicken thighs from the air fryer and let them rest for a few minutes before serving.
Serve hot and enjoy!
Note: Cooking times may vary depending on the size and thickness of the chicken thighs. It’s always a good idea to use a meat thermometer to ensure the chicken is cooked through.
I hope you enjoy this recipe! If you have any more questions, feel free to ask.
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