I finally nailed a sweet and savory air fryer Chinese spare rib that caramelizes to glossy perfection, and it’s now the standout in my Pork Ribs Air Fryer Recipes.

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I love how honey and garlic turn these air fryer Chinese spare ribs into something dangerously addictive. I wasn’t sure an air fryer could give pork ribs that charred sticky finish, but after the first batch I kept reworking the timing and now it usually sings.

I write about Air Fryer Ribs Pork and often get asked about Chinese Food Ribs tricks, so I started jotting notes on texture and flavor balance. Sometimes I burn one, sometimes I nail it, which is why I want you curious enough to try it.

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Ingredients

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Pork spare ribs: rich protein, higher fat, super flavorful, not exactly light but satisfying
Light soy sauce: salty umami, low sugar, adds depth and savory balance to marinades
Honey or brown sugar: give sweet caramel notes, quick browning, adds simple carbs and calories
Garlic: pungent, adds sharp savory punch, some health benefits like antioxidants
Ginger: warm zing, brightens flavor, helps digestion and adds fresh aromatic lift
Chinese five spice powder: sweet warm spice mix, gives depth, slight anise and clove notes
Sesame oil: tiny amount gives nutty aroma and richness, use sparingly for flavor boost

Ingredient Quantities

2 pounds pork spare ribs, bone in

3 tablespoons light soy sauce

1 tablespoon oyster sauce

1 tablespoon hoisin sauce

2 tablespoons honey or packed brown sugar

1 tablespoon Shaoxing wine or dry sherry

1 teaspoon rice vinegar

1 teaspoon sesame oil

3 cloves garlic, minced

1 tablespoon fresh ginger, minced

1/2 teaspoon Chinese five spice powder

1/4 teaspoon white pepper

1 tablespoon cornstarch

1 teaspoon sesame seeds, for garnish (optional)

2 scallions, thinly sliced for garnish (optional)

How to Make this

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1. Cut the 2 pounds pork spare ribs into individual rib pieces, pat them very dry with paper towels, then put them in a bowl.

2. Whisk together 3 tbsp light soy sauce, 1 tbsp oyster sauce, 1 tbsp hoisin, 2 tbsp honey or packed brown sugar, 1 tbsp Shaoxing wine or dry sherry, 1 tsp rice vinegar, 1 tsp sesame oil, 3 cloves minced garlic, 1 tbsp minced fresh ginger, 1/2 tsp Chinese five spice and 1/4 tsp white pepper. Reserve about 2 tablespoons of this mixture in a small dish for making a glaze later, then pour the rest over the ribs, toss so every piece is coated and marinate at least 2 hours or overnight for best flavor.

3. When ready to cook, take the ribs out of the marinade and pat them dry again (this helps them crisp). From the 1 tbsp cornstarch, reserve about 1 teaspoon for the glaze and lightly toss the ribs with the remaining cornstarch so they have a thin dry coating.

4. Preheat your air fryer to 380 F for a few minutes. Arrange ribs in a single layer in the basket without crowding; work in batches if needed.

5. Air fry at 380 F for about 12 to 15 minutes, flipping once halfway through, until they start to brown and crisp up.

6. While ribs cook, make the glaze with the reserved marinade: pour the reserved 2 tbsp into a small saucepan, bring to a simmer, mix the reserved 1 tsp cornstarch with a teaspoon of cold water to make a slurry, whisk it into the simmering sauce and cook until glossy and slightly thickened, about 1 minute, then take off heat.

7. In the last 5 minutes of air frying, brush the ribs with the hot glaze, return them to the fryer and cook until sticky and caramelized, flipping and glazing once more if you like extra shine. Don’t crowd the basket.

8. Check doneness visually and with a thermometer if you want: ribs should be nicely caramelized and tender. Let them rest 5 minutes (pork should reach at least 145 F and some prefer cooking longer for more tender ribs).

9. Garnish with 1 tsp sesame seeds and thinly sliced scallions, slice apart if you havent already and serve hot.

10. Tip: if you want extra crisp, give them one quick 2 minute blast at 400 F at the very end; or make in batches so air can circulate, thats the trick.

Equipment Needed

1. Large cutting board, big enough to cut 2 lbs of ribs
2. Sharp chef’s knife or cleaver for separating ribs
3. Paper towels for patting ribs dry (dont skip this step)
4. Large mixing bowl for marinating
5. Small bowl or cup to reserve the 2 Tbsp marinade
6. Measuring spoons and measuring cups plus a small whisk or fork
7. Air fryer (or convection oven if you dont have one)
8. Small saucepan and a tiny bowl for the cornstarch slurry
9. Heatproof brush or silicone brush and tongs for glazing and flipping

FAQ

How long and at what temp do I cook these in an air fryer? Cook at about 380F (190C) for 18 to 22 minutes, flip once halfway. After that brush on the glaze and air fry 3 to 5 more minutes at 400F (200C) to caramelize and get sticky, watching closely so it does not burn.

Do I have to marinate, and for how long? Marinating helps big time, but its not mandatory. Aim for at least 30 minutes, 2 to 4 hours is better, overnight is best for deepest flavor. If short on time, even a 30 minute rest while the air fryer heats will do.

Should I arrange the ribs in a special way in the basket? Yes, lay them mostly bone side down in a single layer, dont crowd the basket. Do them in batches if needed so air can circulate and they cook evenly.

Can I use baby back or boneless ribs instead? Yes, baby back ribs work and will need a little less time. Boneless ribs or pork strips are fine too, plan on roughly 12 to 15 minutes total depending on thickness and check for doneness.

How do I get a shiny, sticky glaze and not a soggy mess? Pat ribs dry, toss lightly with the cornstarch so the surface gets a bit tacky, then air fry until mostly cooked. Brush on the glaze at the end and crisp at higher temp for a few minutes. The cornstarch and short high heat caramelize the sugars and cut sogginess.

How do I store and reheat leftovers safely? Cool, then refrigerate in an airtight container for 3 to 4 days. Reheat in the air fryer at 350F (175C) for 4 to 8 minutes so they stay crisp, or warm in an oven at 325F for 10 to 12 minutes, checking often.

Air Fryer Chinese Spare Ribs Recipe Substitutions and Variations

Light soy sauce: swap with low-sodium soy sauce or tamari (use 1:1). For a soy-free option use coconut aminos, it’s sweeter so add a pinch of salt and taste.
Oyster sauce: replace with hoisin plus a splash of soy (try 1 tbsp hoisin + 1 tsp soy) or use vegetarian mushroom stir-fry sauce 1:1.
Honey or packed brown sugar: use maple syrup or agave 1:1 for liquid swap, or use granulated sugar equal weight for brown sugar; if you use a liquid sweetener cut other liquids slightly.
Cornstarch: sub with arrowroot or potato starch 1:1, or use all-purpose flour at about double the amount, and always mix with cold water before adding so it won’t clump.

Pro Tips

1) Marinate longer in a zip top bag and squish the sauce around now and then so it gets into the meat. Reserve some of the marinade for the glaze, but dont brush all the raw marinade on early or it will burn.

2) Pat the ribs very dry right before you coat them with cornstarch. Moisture kills crisp. A good paper towel rub makes a thin cornstarch dusting crisp up way better.

3) Use a very light dusting of cornstarch only. Too much gives a gummy crust. The cornstarch helps the glaze stick, so brush the glaze in the last few minutes and wait a moment for it to set before adding one more thin coat for shine.

4) Dont crowd the air fryer basket, flip halfway, and let the ribs rest a few minutes before serving. 145 F is the safe minimum, but if you want them truly tender aim for a longer cook so connective tissue breaks down, then rest so juices redistribute. Watch closely if you finish with a quick burst of higher heat to caramelize the glaze.

Air Fryer Chinese Spare Ribs Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I finally nailed a sweet and savory air fryer Chinese spare rib that caramelizes to glossy perfection, and it’s now the standout in my Pork Ribs Air Fryer Recipes.

Servings

servings

Calories

743

kcal

Equipment: 1. Large cutting board, big enough to cut 2 lbs of ribs
2. Sharp chef’s knife or cleaver for separating ribs
3. Paper towels for patting ribs dry (dont skip this step)
4. Large mixing bowl for marinating
5. Small bowl or cup to reserve the 2 Tbsp marinade
6. Measuring spoons and measuring cups plus a small whisk or fork
7. Air fryer (or convection oven if you dont have one)
8. Small saucepan and a tiny bowl for the cornstarch slurry
9. Heatproof brush or silicone brush and tongs for glazing and flipping

Ingredients

2 pounds pork spare ribs, bone in
3 tablespoons light soy sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
2 tablespoons honey or packed brown sugar
1 tablespoon Shaoxing wine or dry sherry
1 teaspoon rice vinegar
1 teaspoon sesame oil
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1/2 teaspoon Chinese five spice powder
1/4 teaspoon white pepper
1 tablespoon cornstarch
1 teaspoon sesame seeds, for garnish (optional)
2 scallions, thinly sliced for garnish (optional)

Directions

Cut the 2 pounds pork spare ribs into individual rib pieces, pat them very dry with paper towels, then put them in a bowl.
Whisk together 3 tbsp light soy sauce, 1 tbsp oyster sauce, 1 tbsp hoisin, 2 tbsp honey or packed brown sugar, 1 tbsp Shaoxing wine or dry sherry, 1 tsp rice vinegar, 1 tsp sesame oil, 3 cloves minced garlic, 1 tbsp minced fresh ginger, 1/2 tsp Chinese five spice and 1/4 tsp white pepper. Reserve about 2 tablespoons of this mixture in a small dish for making a glaze later, then pour the rest over the ribs, toss so every piece is coated and marinate at least 2 hours or overnight for best flavor.
When ready to cook, take the ribs out of the marinade and pat them dry again (this helps them crisp). From the 1 tbsp cornstarch, reserve about 1 teaspoon for the glaze and lightly toss the ribs with the remaining cornstarch so they have a thin dry coating.
Preheat your air fryer to 380 F for a few minutes. Arrange ribs in a single layer in the basket without crowding; work in batches if needed.
Air fry at 380 F for about 12 to 15 minutes, flipping once halfway through, until they start to brown and crisp up.
While ribs cook, make the glaze with the reserved marinade: pour the reserved 2 tbsp into a small saucepan, bring to a simmer, mix the reserved 1 tsp cornstarch with a teaspoon of cold water to make a slurry, whisk it into the simmering sauce and cook until glossy and slightly thickened, about 1 minute, then take off heat.
In the last 5 minutes of air frying, brush the ribs with the hot glaze, return them to the fryer and cook until sticky and caramelized, flipping and glazing once more if you like extra shine. Don’t crowd the basket.
Check doneness visually and with a thermometer if you want: ribs should be nicely caramelized and tender. Let them rest 5 minutes (pork should reach at least 145 F and some prefer cooking longer for more tender ribs).
Garnish with 1 tsp sesame seeds and thinly sliced scallions, slice apart if you havent already and serve hot.
Tip: if you want extra crisp, give them one quick 2 minute blast at 400 F at the very end; or make in batches so air can circulate, thats the trick.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.