Preparation of ingredients
Pork ribs: 500g
Garlic: 1
Seasonings: 15ml light soy sauce, 5ml dark soy sauce, 10ml oyster sauce, 8ml honey, 3g salt, 2g crushed black pepper, 5g chili powder, 3g onion powder, 10ml cooking oil
Side dishes (optional) : 2 potatoes, 1 carrot, half an onion

Production steps
Preparation and marinating of pork ribs: Wash the pork ribs thoroughly and soak them in clean water for 30 minutes (change the water 2-3 times during the process to remove the blood and reduce the fishy smell). After taking them out, use kitchen paper to absorb the moisture. Put them in a large bowl and add minced garlic, light soy sauce, dark soy sauce, oyster sauce, honey, salt, ground black pepper, chili powder and onion powder. Mix well by hand to ensure that each piece of pork rib is fully coated with the sauce. Cover with cling film and refrigerate for more than 2 hours

Prepare the side dishes and preheat: Wash the potatoes and carrots, cut them into pieces, and shred the onion (the side dishes can be replaced according to your preferences, such as corn, bell peppers, etc.). Preheat the air fryer to 190℃ for 3 minutes.

Arrange the ingredients and bake: Line the bottom of the air fryer basket with shredded Onions, then add potato cubes and carrot cubes, drizzle a little cooking oil, and mix well with chopsticks. Evenly place the marinated ribs on top of the side dishes. The remaining marinating sauce can be evenly poured over the ribs and the side dishes

Staged baking: Put it in an air fryer, set the temperature to 190℃, and bake for 20 minutes. After roasting for 10 minutes, turn on the deep fryer, use a brush to evenly spread the sauce on the surface of the ribs again, and then continue roasting for another 10 minutes. At this point, the surface of the ribs has slightly turned golden brown. Take out the frying basket, brush a thin layer of honey on the surface of the ribs, and then put them back into the deep fryer. Set the temperature to 200℃ and cook for 3 minutes.

Check the doneness and remove from the heat: Take out the ribs and poke the meat with a chopstick. If it can be easily pierced through without any blood or water seeping out, it is ready. Put the ribs and side dishes on a plate together, sprinkle a little chopped scallion or white sesame seeds for decoration. The garlic flavor is rich, the ribs are tender and juicy, and the side dishes have absorbed the fat and sauce from the ribs, becoming soft, glutinous and flavorful. The whole family loves it.