Vietnamese dishesGrilled DishesNationwide20 minutes cooking, plus 30 minutes marinating
Honey glazed ribs in an air fryer suit a home kitchen, with no smoke and no spitting oil. The difficulty is the temperature: too little and the ribs dry out, too much and the edges burn.
The marinade is mixed together first and then tossed through the ribs, which sit for a full 30 minutes so the seasoning works into the meat. They come out glossy and golden, lightly charred outside and still juicy inside. Spread out in the basket, the undersides brown evenly too.
This batch weighs about 824g, at roughly 258 calories per 100g.
Method
Chop 700g pork ribs into bite sized pieces, rinse them and drain them.
Mix the marinade from 20g oyster sauce, 20g soy sauce, 24g honey, 5g MSG, 20g minced shallot, 20g minced garlic, 10g minced lemongrass, 5g annatto oil and 0.5g black pepper.
Add the ribs to the mixture, toss them well and marinate them for about 30 minutes.
Lay the ribs in the air fryer and cook at 180 to 190C for 10 minutes.
Turn the ribs and cook them for about another 8 minutes, until they are glossy and golden, lightly charred outside and still juicy inside.
Tips
A full 30 minutes in the marinade lets the seasoning reach right through the ribs.
Honey is still sugar, so use the 24g in the recipe and add none beyond it.
Spread the ribs out in the basket, since stacked ribs never brown underneath.
Rest the ribs for 3 minutes before cutting so they keep their juices.
A spicy cheese sauce goes well alongside, its richness and heat balancing the honey.
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