This recipe is an extract from EASY AIR FRYER, published by Penguin Random House SA.
By Jamie Oliver @jamieoliver
1. Remove the shelf from the air-fryer drawer and add the sugar, soy sauce, vinegar, and 300ml of water. Peel and finely grate the ginger and garlic, then stir them into the mixture. Sprinkle in the cornflour and mix well until smooth. Once combined, replace the shelf and let the air fryer work its magic.
Ingredients
Instructions
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.