Sticky Vietnamese Air Fryer Pork Ribs
Sweet, tangy, garlicky and sticky! These Vietnamese pork ribs get nice and caramelized in the air fryer. You will absolutely LOVE the sauce!
Ingredients
- 1.5 pounds baby back pork ribs
- ½ cup fish sauce
- ½ cup sugar
- 5 cloves garlic, crushed with flat end of knife
- 3 cloves garlic, minced
- 2 tbsp cilantro, fresh, minced
- 1 tbsp mint, fresh, minced
Instructions
- Cut the ribs into segments of 3-5 ribs. You may want to pre-measure to make sure each segment can fit into your air fryer.
- Peel the membrane from the back (less meaty) side of the ribs. This is a thin white and clear layer that can be discarded.
- In a small bowl, mix fish sauce, sugar, and smashed garlic cloves. Whisk until the sugar is dissolved.
- Place ribs in a casserole dish or large Ziploc bag and pour fish sauce marinade over the top.
- Place in the refrigerator and allow to marinate for at least 3 hours, up to overnight.
- Remove the ribs from the refrigerator to drain off marinade. Save marinade in a small, separate bowl. Allow ribs to rest on the counter to take the chill off.
- Preheat your air fryer to 375 degrees Fahrenheit.
- Place the ribs in the air fryer, meaty side up, and air fry for 15 minutes. Flip, then air fryer for 15 additional minutes.
- While the ribs are cooking, place leftover marinade and minced garlic into small saucepan and boil for 5-10 minutes, whisking frequently until it’s a reduced, syrupy glaze.
- Baste ribs with glaze, flip, and air fry for an added 5-10 minutes, or until the pork measures 145 degrees Fahrenheit in the thickest part of the rib.
- Serve, drizzling with remaining glaze, cilantro, and mint.
Notes
Select ribs that are a consistent thickness throughout to make cooking times consistent.
Serving: 1serving, Calories: 475kcal, Carbohydrates: 38g, Protein: 30g, Fat: 24g, Saturated Fat: 8g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 10g, Trans Fat: 0.2g, Cholesterol: 99mg, Sodium: 3162mg, Potassium: 508mg, Fiber: 0.3g, Sugar: 35g, Vitamin A: 126IU, Vitamin C: 3mg, Calcium: 80mg, Iron: 2mg
Did you make this recipe?Please leave a review or share a photo on Instagram.