jamie oliver air fryer Teriyaki pork ribs is made with caster sugar, low-salt soy sauce, rice wine vinegar, ginger, garlic, and baby back ribs. This recipe creates a sticky, flavorful teriyaki pork rib dish. It takes about 1 hour and 1 minute to prepare and serves 2.
jamie oliver air fryer Teriyaki pork ribs 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 rack of baby back ribs (600g)
- 2 spring onions
How To Make jamie oliver air fryer Teriyaki pork ribs
- Prepare the Sauce Base: Remove the shelf from the air-fryer drawer and add sugar, soy sauce, vinegar, and 300ml of water.
- Add Aromatics: Peel and finely grate the ginger and garlic into the drawer, add cornflour, and mix everything well, then replace the shelf.
- Season the Ribs: Rub the ribs with olive oil and a pinch of sea salt; cut in half if needed to fit, and place on the shelf.
- Air-Fry the Ribs: Cook for 50 minutes at 160°C, until meat is tender and slightly caramelized.
- Glaze the Ribs: Carefully remove the shelf and dip the ribs into the sauce to coat. Cook for 5 more minutes at 200°C until the sauce thickens and clings to the ribs.
- Garnish and Serve: Slice the ribs, then trim and finely slice the spring onions to scatter over. Serve with remaining sauce for dipping.
Recipe Tips
- Cut Ribs to Fit: If your air fryer drawer is small, cut the rib rack in half before cooking.
- Use Fresh Aromatics: Fresh ginger and garlic add authentic teriyaki flavor—don’t substitute with powder.
- Thicken Sauce Well: Make sure the sauce is thick enough at the end to cling to the ribs.
- Garnish for Freshness: Spring onions provide a fresh, sharp contrast to the rich sauce.
- Double for More: This recipe serves two—double the ingredients for more servings, but cook in batches.
What To Serve With Teriyaki pork ribs
These pork ribs pair well with sticky jasmine rice, sautéed seasonal greens like bok choy or spinach, and a crisp cucumber salad. A cold glass of green tea or a citrusy drink also complements the sweet and savory flavors.
How To Store Teriyaki pork ribs
Refrigerate: Store leftover ribs in an airtight container in the fridge for up to 3 days. Reheat in the air fryer or microwave until warmed through.
Freeze: Place cooled ribs in a freezer-safe bag or container and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Teriyaki pork ribs Nutrition Facts
- Calories: 394
- Total Fat: 19.4g
- Saturated Fat: 7.6g
- Carbohydrates: 28g
- Sugar: 23.6g
- Protein: 28.4g
- Sodium: 2.6g
FAQs
Can I use a different cut of ribs?
Yes, but baby back ribs work best in an air fryer due to their size and tenderness.
Can I make this recipe without an air fryer?
You can replicate it in an oven, though cooking times and textures may vary.
How do I know when the ribs are done?
They should be tender and the meat should pull away slightly from the bone.
What can I use instead of rice wine vinegar?
Apple cider vinegar or white wine vinegar are suitable substitutes.
Can I make the sauce spicier?
Yes, add a little chili paste or chopped fresh chili to the sauce for heat.
Jamie Oliver Air Fryer Teriyaki Pork Ribs
Course: DinnerCuisine: Asian-InspiredDifficulty: Easy2
servings6
55
minutes394
kcalTender baby back ribs coated in a sticky, sweet-savory teriyaki glaze with hints of ginger and garlic.
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 rack of baby back ribs (600g)
2 spring onions
Directions
- Remove air fryer shelf; add sugar, soy, vinegar, and 300ml water.
- Grate in ginger and garlic, add cornflour, and mix.
- Replace shelf, rub ribs with oil and salt, place in drawer.
- Cook at 160°C for 50 minutes until ribs are tender.
- Dip ribs into sauce, cook at 200°C for 5 minutes to glaze.
- Slice ribs, garnish with sliced spring onions, serve with sauce.
Notes
- Cut ribs in half if needed to fit your air fryer.
- Use fresh ginger and garlic for best flavor depth.
- Ensure sauce thickens in final cook to coat ribs well.
- Serve immediately for best texture and flavor retention.