You’ll Need
800g pork riblets
1 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp sea salt
½ tsp cracked black pepper
½ tsp chilli powder
For The Maple Chilli Glaze
2 tbsp maple syrup
3 tbsp smoky BBQ sauce
1 tbsp sweet chilli sauce
1 tsp Worcestershire sauce
1 tsp Dijon mustard
1 tsp apple cider vinegar
½ tsp chilli flakes
Optional But Dangerous
Corn on the cob
Creamy coleslaw
Pickled jalapeños
Skin-on fries
Method
Preheat your air fryer to 180°C.
Pat the pork riblets dry thoroughly with kitchen paper.
Rub with the olive oil.
Mix together the smoked paprika, garlic powder, onion powder, sea salt, cracked black pepper, and chilli
powder.
Coat every riblet generously with the seasoning.
Arrange the riblets in a single layer inside the air fryer basket.
Cook for 28–32 minutes, turning every 10 minutes, until the meat is tender and beautifully browned.
Meanwhile, whisk together the maple syrup, BBQ sauce, sweet chilli sauce, Worcestershire sauce, Dijon
mustard, apple cider vinegar, and chilli flakes.
Brush the riblets generously with the glaze.
Return them to the air fryer for a final 5–6 minutes at 190°C, turning once and glazing again halfway through,
until the glaze becomes thick, sticky, and deeply caramelised.
Allow the riblets to rest for 3 minutes before serving.
Serve with corn on the cob, creamy coleslaw, skin-on fries, or pickled jalapeños if using.