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Air Fryer Smoky Watermelon Ribs with Alabama White BBQ Dip

Thick watermelon wedges rubbed with a smoky paprika-brown-sugar blend and air fried hot for charred edges, served with a tangy Alabama white BBQ dip.
Print Recipe
Prep Time 15 minutes
Cook Time 16 minutes
Total Time 31 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

For the watermelon ribs
  • 1 small watermelon cut into 1.5-inch-wide steak-fry wedges, rind on
  • 1-2 tsp neutral oil
  • 2 tsp smoked paprika
  • 1 tsp sweet paprika
  • 1 tsp chili or ancho powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp black pepper
  • 1/2 tsp kosher salt
  • 1 tsp brown sugar optional
  • cayenne a pinch, optional
For the Alabama white BBQ dip
  • 1/2 cup mayonnaise
  • 2 tbsp apple cider vinegar
  • 1 tsp prepared horseradish
  • 1 tsp Dijon mustard
  • 1/2 tsp Worcestershire sauce
  • 1/2 tsp cracked black pepper
  • 1/4 tsp garlic powder
  • salt and lemon to taste

Equipment

  • Air fryer
  • Chef's knife
  • Small bowl

Method
 

  1. Stand the melon on a flat end, cut into 1.5 to 2-inch slabs, then into wide wedges with the rind on. Pat very dry.
  2. Combine the spice blend. Toss the wedges with the oil, then coat with the rub.
  3. Preheat to 400°F. Cook in a single layer 12 to 16 minutes, flipping halfway, until the edges char and the centres soften.
  4. Whisk the Alabama white BBQ ingredients — it should be thicker than salad dressing so it clings. Serve alongside.

Notes

Dry the melon so the rub sticks.
The rind is the handle — leave it on.
These are tender, not chewy like real ribs — it's about the smoky-sweet char.