Marinate the Ribs : In a large mixing bowl, toss the turkey ribs with olive oil and lime juice. (Pro tip: Pat them dry with paper towels first—wet ribs don’t crisp up well, and I learned that the hard way.) Sprinkle in cumin, smoked paprika, garlic powder, chili powder, salt, and pepper. Mix with your hands—get in there! Let them sit for 5-10 minutes if you have time, but I’ve skipped this on busy nights, and it’s still delish.
Preheat the Air Fryer : Set your air fryer to 380°F (190°C). Higher temps can burn the spices (yep, been there). No preheat setting? Run it empty for 3-4 minutes. Meanwhile, I’m usually shooing my cat, Cilantro, off the counter.
Air Fry the Ribs : Place ribs in the air fryer basket in a single layer—no stacking, or they won’t crisp! Cook for 10-12 minutes, flip with tongs, then cook 8-10 more minutes until the internal temp hits 165°F (74°C) and they’re golden and crispy. Want extra crunch? Sear them in a hot cast iron skillet for 1-2 minutes per side after air frying (Jamie loves this trick).
Garnish and Serve : Let the ribs rest for 2-3 minutes (if you can wait). Sprinkle with fresh cilantro and a squeeze of lime juice for that bright pop I’m obsessed with. Serve with hot sauce on the side for extra zing. Pair with Parmesan Smashed Potatoes or tortillas for mini tacos.
