Recipe Summary
- Cooking time
- 26–30 minutes
- Yield
- 4 servings
- By
- The Lad's Air-Frying Bible
Brown the ribs for 18–20 minutes, then glaze and cook for another 8–10 minutes.
Practical note: Turn the ribs during both cooking stages so the glaze caramelises around the edges rather than catching in one spot.
More recipes: More Pork Recipes
You’ll Need
1 rack pork ribs, cut into individual ribs
1 tbsp olive oil
1 tsp garlic powder
½ tsp black pepper
For the Sticky Glaze
3 tbsp hoisin sauce
2 tbsp soy sauce
1 tbsp honey
1 tbsp brown sugar
2 cloves garlic, finely grated
1 tsp Chinese five spice
1 tsp rice vinegar
To Finish
2 spring onions, sliced
1 tsp sesame seeds
Optional but Dangerous
Egg fried rice
Chilli oil
Prawn crackers
Sweet chilli dip
Method
- Preheat your air fryer to 190°C.
- Pat the ribs dry thoroughly with kitchen paper.
- Toss the ribs with the olive oil, garlic powder, and black pepper.
- Place the ribs into the air fryer basket in a single layer.
- Air fry at 190°C for 18–20 minutes, turning halfway through, until lightly browned.
- While the ribs cook, mix together the hoisin sauce, soy sauce, honey, brown sugar, garlic, Chinese five spice, and rice vinegar.
- Transfer the ribs into a large bowl and pour over the glaze.
- Toss thoroughly until every rib is fully coated.
- Return the ribs to the air fryer and cook for another 8–10 minutes at 180°C, turning once during cooking.
- Continue until the glaze becomes thick, sticky, and beautifully caramelised around the edges.
- Finish with spring onions and sesame seeds. Serve immediately while hot, sticky, and requiring several napkins.
Lad Tip: The secret is letting the ribs cook first and glazing them afterwards. If the glaze goes on too early, the sugars burn. If it goes on late, you get that proper Chinese takeaway finish where the ribs look like they've been lacquered by a very talented wizard.