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Air Fryer Salt and Pepper Ribs
Air Fryer Salt and Pepper Ribs
Category
main dish
Cuisine
Chinese
Servings
4
Prep Time
15 minutes
Cook Time
30 minutes
These salt and pepper ribs are a Cantonese dish that I grew up eating at home and in restaurants. While I love eating them, I would not make it very often at home because deep-frying anything is just too messy and kind of a pain. I have adapted this recipe for the air fryer and now I make them all the time.
Author:Fiona Kennedy
Ingredients
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2 lbs. spareribs, silver skin removed and ribs cut crosswise into 1 to 1 ½-in. riblets (ask your butcher to do this for you)
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3 Tbs. vegetable oil, divided
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1 Tbs. plus 1 tsp. Night Market seasoning (7227), divided
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1 Tbs. soy sauce
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½ cup potato starch
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cooking spray
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2 jalapeno peppers, thinly sliced
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3 garlic cloves, thinly sliced
Directions
Place ribs in a mixing bowl and add 2 Tbs. vegetable oil, 1 Tbs. Night Market seasoning, and 1 Tbs. soy sauce. Mix well and place in fridge to marinate overnight. (if you are short on time, you can just marinate it for an hour but the flavor is stronger if you have time to marinate it overnight).
Place potato starch in a medium mixing bowl. Place about half of the ribs into the potato starch and toss to coat. Shake off excess starch and transfer coated pork to a sheet pan. Repeat with remaining pork. Spray the pork with cooking spray.
Heat air fryer to 400F. Cook the ribs in 2-3 batches, making sure not to crowd them. Cook them for about 10 minutes, turning them over halfway through. They should be browned, cooked through, and a little crispy. Transfer cooked ribs to a sheet pan and repeat with the rest.
Heat remaining oil, jalapenos, garlic and Night Market seasoning in a large skillet over medium-high heat. Cook for about 1-2 minutes, or until garlic is just turning golden and add cooked ribs, tossing for about 1 minute. Serve hot.