These air fryer pepper salt spare ribs are crispy on the outside, juicy on the inside, and packed with garlic and peppery aroma. No deep frying needed—just simple ingredients, easy steps, and foolproof results. A perfect weeknight dinner or crowd-pleasing dish made lighter with the air fryer.
Ever since I used an air fryer for the very first time, I knew I wouldn’t be able to live without it. It quickly became one of the most-used appliances in my kitchen—easy to use, incredibly reliable, and almost impossible to mess up.
Today, I’m using it to make one of my absolute favorite dishes: Air Fryer Pepper Salt Spare Ribs. This recipe perfectly shows why the air fryer is such a game changer—using minimal oil, straightforward steps, and delivering crispy, flavorful, and consistently delicious results every single time.
Why You’ll Love This Recipe
- These ribs are not deep-fried, making them less greasy and more everyday-friendly.
- The air fryer delivers crispy edges and juicy meat with minimal oil.
- Garlic and pepper salt create a classic, crowd-pleasing flavor that’s fragrant but not overpowering.
- The steps are simple and beginner-friendly, with very little hands-on cooking.
- Uses easy-to-find, everyday ingredients and doesn’t take long to prepare.
Ingredients and Substitutions
- Spare Ribs – I recommend using pork rib sections for this recipe as they are meatier, more tender, and have the perfect bone-to-meat ratio for air frying, resulting in juicy bites. Ensure they are cut into uniform pieces for even cooking.
- Minced Garlic – This is the core flavor agent. Freshly minced garlic releases the most aromatic oils and flavor. If you must substitute, use garlic powder, but note the flavor will be less pungent and fresh.
- Ginger – Its main role is to gently remove any gaminess from the pork and add a warm, subtle background note. You can slice it or simply smash it to release its juices.
- Cooking Wine – Essential for deodorizing the meat. It evaporates during cooking, leaving behind a cleaner, brighter flavor. A dry sherry or Shaoxing wine can be used as a direct substitute.
- Light Soy Sauce – This provides the primary salty, umami base for the marinade. Be mindful of the salt content of your brand when adjusting additional salt.
- Oyster Sauce – I don’t recommend skipping this. It adds a deep, savory-sweet complexity and helps create a beautiful glaze on the ribs as they cook.
- Granulated Sugar – A small amount balances the salty and savory elements, promoting caramelization for better color and flavor.
- Salt – Use this sparingly to fine-tune the overall saltiness after considering the soy and oyster sauces.
- Black Pepper – I always suggest using freshly ground black pepper. Pre-ground pepper loses its volatile oils and pungency over time.
- Starch (Cornstarch or Potato Starch) – This is the secret to crispiness. It creates a light, protective coating on the ribs that dehydrates and crisps up beautifully in the air fryer, locking in juices.
Ingredients for Air Fryer Garlic Pepper Salt Spare Ribs
Marinade
- 500 g pork spare ribs (rib sections), cut into 5cm pieces
- 2 tablespoons minced garlic
- 4-5 thin ginger slices
- 1 tablespoon cooking wine
- 2 tablespoons light soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt (or to taste)
- 1 teaspoon freshly ground black pepper
- 2 tablespoons cornstarch or potato starch
For Cooking & Serving
- 1 teaspoon cooking oil (for spraying)
- 1 teaspoon pepper salt powder
- Chopped fresh parsley or cilantro (for garnish)
How to Make Air Fryer Garlic Pepper Salt Spare Ribs
1. Prepare and Marinate the Ribs
Place the cut rib pieces in a large bowl. Add enough water to cover them, along with 1 tablespoon of the cornstarch. Gently massage the ribs in this starchy water—this helps draw out impurities and blood. Rinse thoroughly under cold water and drain. This step is key for cleaner flavor. Pat the ribs completely dry with paper towels; any excess water will dilute the marinade and prevent crisping.
To the dry ribs, add the minced garlic, smashed ginger, cooking wine, light soy sauce, oyster sauce, sugar, salt, black pepper, and the remaining 2 tablespoons of cornstarch. Using your hands (gloves optional), massage and mix everything vigorously for 1-2 minutes until every piece is evenly and thoroughly coated in the sticky, fragrant marinade.
Cover the bowl with plastic wrap and let it marinate at room temperature for at least 1 hour. For the most deeply flavored ribs, you can refrigerate for 2-4 hours (or even overnight).
2. Preheat and Arrange
Preheat your air fryer to 180°C (355°F) for about 3-5 minutes. For added moisture to prevent drying, you can add some water to the bottom of the air fryer drawer (not the basket).
Arrange the marinated ribs in the air fryer basket in a single layer, making sure they are not touching or overlapping. This ensures hot air can circulate around each piece for even cooking and crisping. You may need to cook in batches.
3. Air Fry to Crispy Perfection
Lightly spray the tops of the ribs with a thin layer of cooking oil. This promotes browning and extra crispness.
Place the basket in the air fryer and cook at 180°C (355°F) for 10 minutes.
After 10 minutes, pull out the basket. The ribs should be starting to brown. Flip each piece over using tongs. Give them another light spray of oil on the now-upward side.
Return the basket to the air fryer and cook for another 10-15 minutes at the same temperature, until the ribs are deeply golden brown, crispy on the edges, and cooked through. The total time is around 20-25 minutes, but this can vary based on your air fryer model and rib size. If your ribs are larger or you have a packed basket, you may need an extra 3-5 minutes.
4. Serve
Once cooked, immediately transfer the crispy ribs to a serving plate. While they are piping hot, sprinkle generously with pepper salt powder and garnish with chopped parsley or cilantro. Serve hot.
Tips & Tricks
- Dry the Ribs Thoroughly: This cannot be overstated. Any surface moisture will steam the ribs instead of letting them crisp up. Pat them diligently until no dampness remains.
- Don’t Skip the Cornstarch: It’s the non-negotiable element for creating that signature crispy, slightly craggy exterior that holds onto the sauce and seasoning.
- No Overcrowding: Air fryers work by circulating hot air. Overlapping ribs will steam each other and result in soggy, unevenly cooked spots. Cook in batches if necessary—it’s worth it.
- The Water Trick: Adding a tablespoon or two of water to the bottom drawer (below the basket) creates a steamy environment that helps keep the meat inside tender and juicy while the exterior crisps.
- Check for Doneness: The ribs are done when they are a rich golden brown and crispy. If you’re unsure, you can cut into one piece to check that the meat near the bone is no longer pink.
- Serve Immediately: Like all fried foods, these ribs are at their absolute peak of crispiness right out of the air fryer.
Frequently Asked Questions
Can I use other cuts of pork for this recipe?
Yes, you can use pork chops cut into strips or even chicken wings/thighs. Adjust the cooking time accordingly—thinner cuts will cook faster.
My air fryer is smaller. Can I still make this?
Absolutely. Just cook in smaller batches to avoid overcrowding. You can keep the first batch warm in a low oven (90°C/195°F) on a wire rack while the second batch cooks.
Can I prepare these ribs ahead of time?
You can marinate the ribs overnight in the refrigerator for incredible flavor penetration. When ready to cook, let them sit at room temperature for 20-30 minutes before air frying as directed.
How do I store and reheat leftovers?
Store any leftover cooled ribs in an airtight container in the fridge for up to 3 days. To reheat, place them back in the air fryer at 160°C (320°F) for 3-5 minutes until re-crisped and heated through. This works much better than a microwave.
Why aren’t my ribs getting crispy?
The most common reasons are: 1) The ribs were not patted dry before marinating, 2) The air fryer basket was overcrowded, or 3) They weren’t cooked long enough. Ensure you follow the prep and spacing steps, and don’t hesitate to add a few extra minutes if needed.
Crispy Garlic Pepper Salt Ribs (Air Fryer Recipe)
Ingredients
Marinade
- 500 g pork spare ribs rib sections, cut into 5cm pieces
- 2 tablespoons minced garlic
- 4-5 thin ginger slices
- 1 tablespoon cooking wine
- 2 tablespoons light soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt or to taste
- 1 teaspoon freshly ground black pepper
- 2 tablespoons cornstarch or potato starch
For Cooking & Serving
- 1 teaspoon cooking oil for spraying
- 1 teaspoon pepper salt powder
- Chopped fresh parsley or cilantro for garnish
Instructions
Prepare and Marinate the Ribs
- Place the cut rib pieces in a large bowl. Add enough water to cover them, along with 1 tablespoon of the cornstarch. Gently massage the ribs in this starchy water—this helps draw out impurities and blood. Rinse thoroughly under cold water and drain. This step is key for cleaner flavor. Pat the ribs completely dry with paper towels; any excess water will dilute the marinade and prevent crisping.
- To the dry ribs, add the minced garlic, smashed ginger, cooking wine, light soy sauce, oyster sauce, sugar, salt, black pepper, and the remaining 2 tablespoons of cornstarch. Using your hands (gloves optional), massage and mix everything vigorously for 1-2 minutes until every piece is evenly and thoroughly coated in the sticky, fragrant marinade.
- Cover the bowl with plastic wrap and let it marinate at room temperature for at least 1 hour. For the most deeply flavored ribs, you can refrigerate for 2-4 hours (or even overnight).
Preheat and Arrange
- Preheat your air fryer to 180°C (355°F) for about 3-5 minutes. For added moisture to prevent drying, you can add some water to the bottom of the air fryer drawer (not the basket).
- Arrange the marinated ribs in the air fryer basket in a single layer, making sure they are not touching or overlapping. This ensures hot air can circulate around each piece for even cooking and crisping. You may need to cook in batches.
Air Fry to Crispy Perfection
- Lightly spray the tops of the ribs with a thin layer of cooking oil. This promotes browning and extra crispness.
- Place the basket in the air fryer and cook at 180°C (355°F) for 10 minutes.
- After 10 minutes, pull out the basket. The ribs should be starting to brown. Flip each piece over using tongs. Give them another light spray of oil on the now-upward side.
- Return the basket to the air fryer and cook for another 10-15 minutes at the same temperature, until the ribs are deeply golden brown, crispy on the edges, and cooked through. The total time is around 20-25 minutes, but this can vary based on your air fryer model and rib size. If your ribs are larger or you have a packed basket, you may need an extra 3-5 minutes.
Serve
- Once cooked, immediately transfer the crispy ribs to a serving plate. While they are piping hot, sprinkle generously with pepper salt powder and garnish with chopped parsley or cilantro. Serve hot.
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