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Ep15 Air Fryer Spare Ribs in Balsamic Vinegar Sauce

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Ingredients

  • 1lb frozen spare ribs
  • 2 tbsp chopped garlic
  • 4pcs ginger slices (optional)
  • 2 stalks scallions (optional)

Ingredients for ribs marinade

  • 1 tbsop soy sauce
  • 1 tbsp Shaoxing wine
  • ¼ tsp chicken powder
  • 2 tsp white sugar
  • ¼ tsp table salt
  • 2 tbsp water
  • 1 tsp oyster sauce
  • 2 tbsp corn starch

Ingredients for Balsamic vinegar sauce

  • 4 tbsp Balsamic vinegar
  • 1½ tbsp soy sauce
  • 1½ tbsp Shaoxing wine
  • 4 tbsp white sugar

Instructions

  1. Thaw frozen spare ribs in fridge overnight.
  2. Clean and dry with kitchen towel. Set aside.
  3. Except for corn starch, mix all the marinade ingredients together.
  4. Pour the marinade over the spare ribs. Add in the chopped garlic. Mix well.
  5. Cover the ribs with cling wrap. Place in the fridge to marinate overnight.
  6. The next day, remove the spare ribs from the marinade. Shake off and discard any excess marinade. Mix in the corn starch.
  7. Place the spare ribs in air fryer. Lightly brush the ribs with cooking oil.
  8. Set the air fryer temperature to 180°C and cook for 15mins. Flip the ribs over at times for even cooking and browning.
  9. While waiting for the ribs to finish air-frying, prepare the sauce by mixing all the necessary ingredients until well-combined. Set aside.
  10. Once the air-frying process is complete, remove the ribs and place them in a big bowl. Set aside.
  11. Heat up the wok on medium heat. Add in right amount of cooking oil. Swirl the wok to distribute the oil evenly.
  12. Stir-fry the scallions and ginger until fragrant if using.
  13. Add in the Balsamic vinegar sauce. Use a spatula to scrape off the residual sugar into the wok if necessary.
  14. Cook the sauce until it becomes thick. Taste and adjust the seasoning. Use the back of a spoon to test if the sauce is in the right consistency. Remove the scallions and ginger slices if using.
  15. Return the ribs into the wok. Stir well to coat the sauce.
  16. Turn off the heat and let the residual heat continue cooking.
  17. Plate up when the sauce in the wok is almost “used up”. Drizzle the rest if the sauce onto the ribs. Voilà!
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