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Teriyaki pork ribs on a pink plate with extra teriyaki sauce on the side
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Teriyaki pork ribs

Sticky, sweet & so very moreish

Teriyaki pork ribs on a pink plate with extra teriyaki sauce on the side
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1 hr 1 mins
Not Too Tricky

serves 2

nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake


Recipe From

Easy Air Fryer

Easy Air Fryer

By Jamie Oliver

Ingredients

40g caster sugar

40ml low-salt soy sauce

1 tbsp rice wine vinegar

2cm piece of ginger

1 clove of garlic

1 tbsp cornflour

1 higher-welfare rack of baby back ribs (600g)

olive oil

2 spring onions

Method

  1. Remove the shelf from the air-fryer drawer and go in with the sugar, soy and vinegar, along with 300ml of water. Peel and finely grate in the ginger and garlic, add the cornflour and mix to combine, then replace the shelf.
  2. Rub the rack of ribs with a little olive oil and a pinch of sea salt, then place it on the shelf (cut it in half to help it fit, if needed). Cook for 50 minutes at 160°C, or until the meat is tender and starting to get gnarly.
  3. Use tongs to carefully remove the shelf, tipping the ribs into the sauce, then turn the ribs to coat. Cook for another 5 minutes at 200°C, or until the sauce sets and darkens on the ribs and the surrounding sauce thickens, too.
  4. Slice up the ribs, then trim, finely slice and scatter over the spring onions. Pour the remaining sauce into a bowl, for dunking. Great served with sticky rice and zingy seasonal greens.

This is a 1-drawer air-fryer recipe.


All recipes from Easy Air Fryer were tested at least twice in a Tefal single (4.2 litres) or dual (8.3 litres) air fryer, as well as in a range of air fryers by my team of office testers at home. All air fryers are different, so results may vary – please follow the recipe instructions for guidance, and use your instincts to adjust times accordingly if your machine runs a little hotter or colder than average.

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