BBQ pork ribs in the air fryer are convenient because there is no smoke and no spitting oil. The difficulty is that every machine runs at its own heat, so the same timing can leave one piece charred and another raw in the middle.
The ribs marinate for 40 to 45 minutes in the fridge, and a few hours or overnight goes deeper. They cook for 8 minutes, then get turned, brushed with more marinade and cooked for another 5 minutes.
This batch weighs about 644g, at roughly 180 calories per 100g.
Method
Soak 500g pork loin ribs in lightly salted water for 15 minutes, rinse them with white rice wine, then rinse with clean water and drain. Cut the ribs into individual bones or bite sized pieces.
Peel 2 shallots and 4 cloves garlic, pound them to a paste and squeeze out the juice into a bowl.
Add 2 tablespoons BBQ marinade sauce, 1 tablespoon honey, 1 tablespoon oyster sauce, 1 tablespoon sesame oil, 1 tablespoon chili sauce, 1 tablespoon kOBE Monk Fruit Blend, 1 teaspoon ground pepper and 1/2 teaspoon MSG to the bowl.
Mix well and rub the mixture over every surface of the ribs, then refrigerate for 40 to 45 minutes, or for a few hours or overnight for deeper flavor.
Arrange the ribs in the fryer and cook at 180 degrees C for 8 minutes.
Turn the ribs, brush on more marinade and cook another 5 minutes at 180 degrees C to finish.
Tips
A quick 5 minute blanch followed by a cold rinse cleans the ribs and clears any smell.
Every air fryer runs at a slightly different heat, so the temperature and timing are worth watching and adjusting.
Brushing on more marinade at the turn is what gives the surface its gloss and depth.
Honey is still sugar, so 1 tablespoon is the right measure.
Chop the ribs into bite sized lengths, as large pieces stay raw inside while the surface chars.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.