Which ribs to pick, and should I use an air-fryer for them?

First, which are the ribs I should grab? St Louis, baby back, whatever. I grabbed ribs the first time and they were great (boil/bake 40% bone, 50% meat, 10% fat/cartlidge) but the next 3 times I've grabbed ribs they have been all fatty (50% bone,30% fat/cartlidge, 20% meat), super greasy/oily.

Next, I want to try ribs out in the airfryer, but am unsure if ribs come out well in airfryers.

1. What name/cut of ribs should I look for that are restaurant quality?

2. Air-fryer recipe for ribs, or over baked rib recipe that doesn't involve boiling them?