Using a small sharp knife, remove the layer of membrane from the back of the ribs (or ask the butcher to do it for you).

Place the ribs in a large saucepan and cover them well with water.

Bring to a boil over medium heat, then reduce the heat to a simmer and cook for 45 minutes or until the ribs are almost tender.

Meanwhile, combine the Rib Marinade ingredients in a large bowl and the Rib Dry Rub ingredients in a small bowl.

Drain the ribs and add them to the marinade, turning to coat well.

Remove the ribs from the marinade and sprinkle them with the dry rub.

Use your hands to massage the dry rub all over the ribs, then spray the ribs with oil.

Preheat your 5- or 6-quart air fryer to 350˚F for 3 minutes.

Carefully pull out the air-fryer pan and basket.

Arrange the ribs in the basket, standing up and leaning against the side of the basket and one another.

Slide the pan and basket back into the appliance.

Reset the temperature to 325˚F and set the timer for 20 minutes.

Leave to cook.

Brush the ribs with three-quarters of the barbecue sauce.

Set the timer for 10 minutes and cook until the ribs are tender and glazed.

Meanwhile, combine the coleslaw mix, apple, and dressing in a medium bowl.

Serve the ribs cut into serving-sized pieces, brushed with the remaining barbecue sauce, and with the coleslaw.