In a small bowl, combine garlic powder, onion powder, smoked paprika, kosher salt, black pepper, and brown sugar, stirring until well blended. Pat the spare ribs dry with paper towels—this is crucial for getting the rub to stick and helps the ribs develop a better texture in the air fryer. Generously coat all sides of each rib with the dry rub mixture, working it into the meat gently but thoroughly. I like to let the seasoned ribs sit at room temperature for about 5-10 minutes while the air fryer preheats, which allows the flavors to start penetrating the meat.

Preheat your air fryer to 400°F and lightly grease the basket with oil or cooking spray to prevent sticking. Once preheated, arrange the seasoned ribs from Step 1 in a single layer in the basket, standing them upright or laying them flat with minimal overlap—this allows hot air to circulate evenly around all surfaces for consistent cooking.

Cook the ribs at 400°F for 15 minutes. During this time, the high heat will render some of the fat and create a nicely caramelized exterior on the first side. The ribs will likely release some moisture, so don't worry if you hear sizzling—that's the Maillard reaction developing flavor.

Carefully flip each rib to expose the uncooked side, then return them to the air fryer at 400°F for another 15 minutes. This second side will cook through and develop the same caramelized finish as the first. The total 30 minutes of cooking will render most of the fat and create tender, flavorful ribs with a slightly crispy exterior.