Chef Pinto’s Air Fryer Pork Ribs with Honey Mustard Marinade

Crispy on the outside, juicy on the inside — no charcoal, no grill, no hassle. This is Brazilian backyard BBQ made easy. The honey mustard and balsamic marinade takes these ribs to a whole new level. Perfect for a family lunch or a gathering with friends.

Servings: 4 | Prep: 15 min + 12h marinade | Cook: 30 min

Ingredients

• 1 kg pork ribs (about 8 individual ribs)
• 3 tbsp Dijon mustard
• 2 tbsp honey
• 3 garlic cloves, minced
• 2 tbsp balsamic vinegar
• 1 tbsp olive oil
• 1 tsp salt
• Freshly ground black pepper, to taste

Instructions

1. If the ribs are whole, cut them into individual pieces — position your knife between each bone so every piece has meat on both sides. Transfer to a large bowl.
2. In a small bowl, mix the Dijon mustard, honey, minced garlic, and balsamic vinegar until well combined. This marinade is the secret — the honey caramelizes in the air fryer, the mustard adds depth, and the balsamic brings a subtle sweetness that makes these ribs completely unique.
3. Pour the marinade over the ribs. Add the olive oil, salt, and black pepper. Mix well with your hands, making sure every piece is fully coated. Cover and refrigerate for at least 12 hours — and up to 48 hours. The longer, the better. Chef Pinto’s rule: patience makes the best ribs.
4. Remove the ribs from the fridge about 15 minutes before cooking. Preheat your Air Fryer to 200°C (390°F) for 3 minutes.
5. Place the ribs in the air fryer basket — they can overlap, that’s fine. Cook at 200°C (390°F) for 30 minutes. Every 10 minutes, open the basket and turn the ribs with tongs, moving the more golden ones to the bottom and the less cooked ones to the top for even browning.
6. After 30 minutes, check the ribs — they should be golden and crispy on the outside, juicy on the inside. If needed, cook for 5 more minutes. Serve immediately alongside white rice, farofa, and vinagrete.

Chef Pinto’s Tips

• The ideal marinating time is 12 hours, but 48 hours makes them extraordinary. Always marinate in the fridge.
• Every air fryer is slightly different — check the ribs at 25 minutes the first time you make this recipe.
• The honey in the marinade caramelizes beautifully in the air fryer, creating a gorgeous golden crust. Don’t skip it.
• Serve with white rice, farofa, and vinagrete — the full Brazilian Sunday plate.
• Leftovers? Use the meat for Arroz Carreteiro the next day!