The most annoying thing about air-frying ribs is that either the skin is too hard to chew, or the inside is undercooked and feels like rubber. Actually, it’s not difficult at all. Find the right method, simplify the steps, and even beginners can make ribs with a crispy exterior and tender interior, without using much oil. Today, I’ll explain the specific steps in plain language, so you can learn it in no time, without any complicated techniques.What’s the Best Price Range for an Air Fryer?
First, don’t just pick any ribs. Choose spare ribs with a little fat; lean ribs will be dry and hard to chew. After buying them, wash the ribs thoroughly, put them in a pot of cold water with two slices of ginger, and boil for 5 minutes. This step removes the blood and fishy smell; don’t skip it, otherwise, they’ll taste strange, like eating raw meat.Which is better, an all-in-one or a separate air fryer?
After boiling, remove the ribs, rinse off the surface foam with clean water, and then place them on a plate to drain. Don’t add water to the seasonings while they’re still wet, otherwise the flavor won’t adhere properly and it will affect the crispiness of the outer skin, making your efforts a waste.
Next, marinate the ribs. This step is crucial for the flavor. You don’t need many seasonings; just use what you usually have at home. Add one spoonful of salt, two spoonfuls of light soy sauce, one spoonful of oyster sauce, and a little pepper. If you like it spicy, you can add a spoonful of chili powder. Mix well with your hands, making sure each rib is coated with the seasoning. Then wrap it in plastic wrap and marinate in the refrigerator for 1 hour.How Long Should You Marinate Chicken Legs in an Air Fryer?
Don’t marinate for too short a time, otherwise the flavor won’t penetrate, and it will taste like plain white ribs; don’t marinate for too long either, as it will become too salty after 3 hours, and you’ll regret it. You can turn it occasionally while marinating to ensure the flavor is more even.
After marinating, prepare some cornstarch and cooking oil. Coat each rib with a thin layer of cornstarch. Don’t coat it too thickly, otherwise it will have a hard crust after frying and be difficult to chew. Next, brush a thin layer of oil on the ribs. Without oil in the air fryer, the skin won’t crisp up; it’s no different from boiled ribs.
Then place the ribs in the air fryer. Note that the ribs shouldn’t be piled together; they should be laid flat in the basket, leaving some space between them. If they’re too crowded, they’ll heat unevenly, some crispy, some soft, some cooked, some uncooked—just making things difficult for yourself.
Preheat the air fryer for 5 minutes to 180 degrees Celsius. Then place the basket in and bake for 15 minutes. After 15 minutes, remove the ribs, flip them, brush with another thin layer of oil, and bake for another 10 minutes. Don’t bake them all at once; if you don’t flip them, one side will be burnt and the other soft, which won’t look appetizing.
Keep an eye on them during the last few minutes and adjust the time according to your air fryer. Some air fryers have high heat and burn easily, so remove them two minutes early; others have low heat and the skin won’t crisp up, so bake for two minutes longer.
After baking, let them cool for 30 seconds; the skin will become crispier. One bite, and the skin crackles with a satisfying crunch; the meat inside is tender, juicy, and incredibly flavorful—even better than what you buy outside, and much cleaner and more hygienic. No need to wash a bunch of pots and pans, making cleanup much easier.
Actually, there’s no real trick to it; the key is three things: blanch to remove the gamey smell, marinate for enough time to let the flavors penetrate, and bake twice, flipping and brushing with oil each time. Don’t overthink the complicated steps; just follow along, and you’re guaranteed success every time. You’ll never have to eat tough, chewy ribs again!