AIR FRYER RIBS WITH COLLARD GREENS

Air Fryer Ribs with Collard Greens image

The air fryer has quickly become a workhorse in many kitchens for good reason. Meals that should take hours can be completed in less than an hour, like these tender and succulent baby back ribs.

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts : Calories 640, Fat 31 grams, SaturatedFat 10 grams, Cholesterol 100 milligrams, Sodium 2198 milligrams, Carbohydrate 53 grams, Fiber 7 grams, Protein 35 grams, Sugar 24 grams