Air-Fried/Oven-Fried Salt and Pepper Ribs

A Cantonese-style rib dish with a crispy coating and stir-fried with garlic and chiles

Servings: 4

Prep Time: 30 minutes (plus 15 min–2 hr marinating)

Cook Time: 20 minutes

Ingredients

For marinating the ribs:
- 1 (2-pound / 900 g) rack baby-back ribs
- 1 large egg
- 2 Tbsp Shaoxing rice wine (or dry sherry/sake)
- 2 Tbsp water
- 2 tsp toasted sesame oil
- ¾ tsp fine sea salt
For coating and air/oven-frying:
- ¼ cup (30 g) all-purpose flour
- 3 Tbsp (24 g) cornstarch
- Scant ½ tsp freshly ground white pepper
- 2 Tbsp canola or other neutral oil
- 2 Tbsp water
- 1 Tbsp soy sauce
For stir-frying:
- Scant ½ tsp kosher salt
- ¼ tsp freshly ground white pepper
- ¼ tsp sugar
- ⅛ tsp Chinese five-spice powder
- 1½ Tbsp canola or other neutral oil
- 3 garlic cloves, thinly sliced
- 2 large jalapeños, cut into thin rings
- 2 small Fresno chiles, cut into thin rings

Shaoxing rice wine gives the signature flavour, but dry sherry or sake can be used instead.
If you don’t have an air-fryer, use the oven method described below.

Cut the rack in half between two bones. Remove the silver skin from the bone-side. Separate into individual ribs.
In a large bowl whisk egg, 2 Tbsp water, wine, sesame oil and salt. Add ribs, coat well, and marinate 15 min–2 hr at room temperature.
If air-frying: line the drip tray with foil.
If oven-frying: set rack in upper third, pre-heat oven to 450 °F / 230 °C (convection if possible). Line a sheet with foil, set a lightly oiled rack on top.
Lift ribs out of marinade. To the remaining marinade add flour, cornstarch, white pepper, 2 Tbsp oil, 2 Tbsp water and soy sauce; stir to a slurry. Return ribs and coat evenly.
Air-fry: Arrange ribs bony-side down in a single layer (work in batches). Air-fry at 400 °F / 200 °C for 10 min. Loosen, flip, and cook 3 min more. Keep finished ribs warm in a low oven while you cook the rest.
Oven-fry: Arrange ribs bony-side down on the prepared rack. Roast 15 min, loosen, flip, and roast 5 min more until browned.
Combine salt, sugar, ¼ tsp white pepper and five-spice in a small bowl. Have it ready by the stove.
Place 1½ Tbsp oil and sliced garlic in a wok or large skillet. Heat over medium until garlic is pale gold. Scoop garlic out; pour off oil, leaving just a film.
Return pan to high heat. Add jalapeño and Fresno rings; stir-fry 1 min until glossy. Add ribs, stir-fry 1–2 min to heat through. Sprinkle the spice mixture, toss quickly, return garlic, toss again. Transfer to a platter and serve hot.