My last attempt on baking a whole slab of pork ribs was using a slow cooker which the process took almost 4 hours! Even if using an oven the baking process will take at least 3 hours. I've done Chinese roast pork/ char siew using the air fryer, so I guess air frying a whole slab of pork ribs should be no problem at all. Just to need to play around with the heat and duration to get tender juicy meat instead dry burnt meat.
- 1 slab pork baby back ribs, approx. 780gm
- 5 cloves garlic, minced
- 5 tbsp char siew sauce
- 5 tbsp tomato sauce
- 5 tbsp light soy sauce
- 1 tsp five spice powder
- 1 tsp spice salt
- 3 tbsp sugar
- 4 tbsp Chinese wine
- Rinse pork rack and pat dry with kitchen paper. Use a sharp knife and make cuts on the meaty sections. (I used prime ribs therefore certain sections is quite thick)
- Combine minced garlic and all seasoning together and mix well.
- Place the pork ribs into a large ziplog bag. Pour in the seasoning. Press out excess air pockets and seal firmly. 'Massage' the bag so that the marination is evenly coated all over the ribs. Chill in fridge overnight.
- Next day remove the marinated pork ribs from fridge, allow to thaw for at least 30 mins. Preheat air fryer at 180 deg cel 5 mins. Remove the pork ribs from the marination and place on a lined baking pan. Strain the marinade, heat up in microwave for 2 mins.
- Air fry at 180 deg cel for 20mins, flip over, brush some reserved marinade over and continue to airfry for 15 mins. Flip the ribs over again, meaty side up. Brush with more marinade and increase temperature to 200 deg cel, air fry 15 mins until golden brown and cooked through, meat thermometer inserted in the thickest section of the meat should register at 80 deg cel.
- Remove pan from air fryer. Cover the pan with an aluminium foil and allow to rest for 20 mins before serving.
I'm satisfy with my first attempt air frying char siew pork ribs! Its tender and juicy though not fall in the bone texture, but I'm happy with the results.