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Air Fryer Brandy and Coke Pork Ribs - Sticky, Tender, and Fast

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 to 3 pounds pork ribs (baby back or spare ribs, cut to fit your air fryer)
  • 1 cup Coca-Cola (regular, not diet)
  • 1/4 cup brandy (good but not fancy)
  • 1/3 cup ketchup
  • 2 tablespoons brown sugar
  • 1 tablespoon soy sauce
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 2 cloves garlic, minced
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon kosher salt (plus more to taste)
  • Neutral oil spray (for the basket)
  • Optional garnish: sliced scallions or sesame seeds

Method
 

  1. Prep the ribs. If there’s a silver skin membrane on the back of the ribs, slide a butter knife under it and pull it off with a paper towel. Cut the rack into sections that fit your air fryer basket. Pat dry and season with salt and pepper.
  2. Make the sauce. In a small saucepan, combine Coke, brandy, ketchup, brown sugar, soy sauce, vinegar, Worcestershire, Dijon, garlic, onion powder, smoked paprika, and black pepper. Whisk over medium heat until it simmers.
  3. Reduce to a glaze. Simmer the sauce for 8–12 minutes, stirring often, until it thickens to a syrupy glaze that coats a spoon. Taste and adjust salt or vinegar. Remove from heat.
  4. Preheat the air fryer. Set it to 360°F (182°C) for 3 minutes. Lightly spray the basket with oil to prevent sticking.
  5. First cook. Arrange ribs in a single layer, meat side up, without overcrowding. Air fry at 360°F for 15 minutes. Flip halfway through for even browning.
  6. Glaze and cook again. Brush ribs generously with the brandy and Coke glaze. Air fry at 380°F (193°C) for 10 minutes. Flip, glaze the other side, and cook 8–10 minutes more until caramelized and tender.
  7. Final gloss. Brush with one last thin layer of glaze and rest the ribs for 5 minutes. This helps the juices settle and the glaze set.
  8. Serve. Slice between bones, pile on a platter, and scatter scallions or sesame seeds if you like. Offer extra warm glaze on the side.