Air-Fried Cumin Roasted Pork Ribs
Achieve street-stall quality roasted pork ribs at home. These tender ribs are slow-braised for deep flavor, then air-fried until brilliantly crispy and coated in aromatic cumin and chili.
Cumin and chili are a classic flavor pairing in Asian night market barbecue, offering a tantalizing mix of earthy warmth and gentle heat. By braising the ribs first and finishing them in an air fryer, you get meat that effortlessly falls off the bone while boasting a perfectly crisp, spice-crusted exterior.
Ingredients
- 500 g pork ribs (about 3 strips)
- 1 large green onion
- 3–4 slices fresh ginger
- 1 braising spice packet
- 30 g light soy sauce
- 10 g dark soy sauce
- 20 g rock sugar
- 15 g salt
- 60 g cooking oil (cooked and cooled)
- 800 g water
- to taste cumin powder
- to taste chili powder
- to garnish white sesame seeds
- to garnish chopped green onion
Instructions
- 1Wash the Pork Ribs
Rinse the pork ribs thoroughly with clean running water in a metal bowl to remove any surface impurities or blood, then drain them well to avoid excess moisture.
Tip: Make sure to drain the ribs well after washing to avoid excess moisture. - 2Place Ribs in Pot
Transfer the cleaned pork rib pieces into a pot in preparation for blanching.
Tip: Arrange the pieces evenly so they heat uniformly when boiling water is added. - 3Blanch the Ribs
Place the ribs in boiling water to blanch, which helps remove impurities and unwanted odors, then drain them well.
Tip: Blanching ensures a cleaner broth and better flavor absorption during braising. - 4Prepare Aromatics
Prepare 1 large green onion cut into sections and slice 3 to 4 pieces of fresh ginger on a wooden cutting board.
Tip: Cut the green onions evenly into distinct sections to release their aromatic flavors effectively. - 5Assemble Braising Ingredients
In the braising pot, combine about 800g of clean water, chopped onion sections, ginger slices, 1 spice packet, light soy sauce, dark soy sauce, rock sugar, salt, and cooking oil.
Tip: Ensure all seasonings are well measured and added together to create a balanced braising liquid. - 6Test Ribs for Doneness
Cook on medium heat, maintaining a simmering and bubbling state for about 40 minutes, until the ribs can be easily pierced with chopsticks.
Tip: Check the tenderness carefully with chopsticks to ensure they are fully cooked and tender on the inside. - 7Drain Braised Ribs
Take the tender braised pork ribs out of the pot using chopsticks and place them onto kitchen paper to drain slightly before air frying.
Tip: Patting or draining excess moisture helps achieve a crispier exterior in the air fryer. - 8Season with Spices
Transfer the drained ribs into the air fryer basket lined with baking paper, then evenly sprinkle them with cumin and chili powder for maximum flavor.
Tip: Coat the ribs evenly with the spices to maximize flavor during baking. - 9Air Fry and Flip
Cook at 180 degrees for 10 minutes, then use chopsticks to flip the pork ribs over for even cooking and charring.
Tip: For those who prefer a more charred texture, bake for an additional 2 to 3 minutes after flipping.
