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Recipe for Air Fryer Ribs with Collard Greens by Dawn’s Recipes

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Recipe for Air Fryer Ribs with Collard Greens by Dawn's Recipes

We’ve outlined all the ingredients and directions for you to make the perfect Air Fryer Ribs with Collard Greens. This dish qualifies as a Easy level recipe. It should take you about 40 min to make this recipe. The Air Fryer Ribs with Collard Greens recipe should make enough food for 4 servings.

You can add your own personal twist to this Air Fryer Ribs with Collard Greens recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential cookware items that might be necessary for this Air Fryer Ribs with Collard Greens recipe.

Ingredients for Air Fryer Ribs with Collard Greens

  • 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 for Air Fryer Ribs with Collard Greens

  1. 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.
  2. 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.
  3. 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.

Cookware for your recipe

You will find below are cookware items that could be needed for this Air Fryer Ribs with Collard Greens recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.

  • Cooking pots
  • Frying pan
  • Steamers
  • Colander
  • Skillet
  • Knives
  • Cutting board
  • Grater
  • Saucepan
  • Stockpot
  • Spatula
  • Tongs
  • Measuring cups
  • Wooden Spoon

Categories in this Recipe

  • Ribs Recipes
  • Collard Greens – Collard refers to certain loose-leafed cultivars of Brassica oleracea, the same species as many common vegetables, including cabbage (Capitata Group) and broccoli (Italica Group). Collard is a member of the Viridis Group of Brassica oleracea. American collard cultivars are more correctly placed in the Viridis cultivar group due to a high genetic similarity with cabbage, although older publications often include them within the Acephala Group (kale). The name “collard” comes from the word “colewort” (a medieval term for non-heading brassica crops).The plants are grown as a food crop for their large, dark-green, edible leaves, mainly in Kashmir, Brazil, Portugal, Zimbabwe, the southern United States, Tanzania, Kenya, Uganda, the Balkans and northern Spain. Collard greens have been eaten for at least 2000 years, with evidence showing that the ancient Greeks cultivated several types of collard.
  • Main Dish
Chef Dawn
Chef Dawn

Chef Dawn lives and breathes food, always seeking new ingredients to whip up super simple recipes that are big on bold flavor. Being half French, she tends to treat food as a source of pleasure rather than just fuel for our bodies.

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Picture of Chef Dawn

Chef Dawn

Chef Dawn lives and breathes food, always seeking new ingredients to whip up super simple recipes that are big on bold flavor. Being half French, she tends to treat food as a source of pleasure rather than just fuel for our bodies Read Full Chef Bio Here .

Read more exciting recipes!

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