Preheat your 5- or 6-quart air fryer to 340ยฐF for 3 minutes.
Cover the frozen pie crust with foil and weigh it down with two metal spoons.
Carefully pull out the air-fryer pan and basket, then place the crust in the basket.
Slide the pan and basket back into the appliance.
Keep the temperature set at 340ยฐF and set the timer for 10 minutes.
Cook until the pastry is lightly golden and dry.
Transfer the cooked pastry base to a board to cool.
While the pastry is cooling, make the chocolate chip cookie filling.
Beat the butter, brown sugar, egg, and vanilla in a small bowl with an electric mixer for 6 minutes or until light and creamy.
Stir in sifted flour and salt, then fold in the chocolate chips.
Fill the pastry case with the filling and smooth the surface.
Press assorted chocolates into the top of the pie.
Place the pie in the basket, cover it with foil.
Reset the temperature to 325ยฐF and set the timer for 30 minutes.
Cook until a skewer inserted into the center of the pie comes out with a few crumbs attached, and the top is browned and puffed.
Dust the pie with confectioners’ sugar and serve it warm or cool.
Notes & Wine Advice
Serve the pie with scoops of vanilla ice cream.
You can make your own self-rising flour. For each cup of self-rising flour called for in a recipe, use 1 cup all-purpose flour plus 1.5 teaspoons baking powder and 1/4 teaspoon fine salt
Cooked lasagna noodles or spaghetti grated Parmesan, and basil leaves, to serve
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Instructions
Tear the bread into a large bowl and pour the milk over the bread.
Add the grated onion, crushed garlic, grated carrot, ground beef, chopped parsley, egg, and tomato paste to the bowl.
Season well.
Let it stand for 10 minutes without stirring.
Preheat your 5- or 6-quart air fryer to 400หF for 5 minutes.
Using your hands, combine the ingredients in the bowl well.
With damp hands, shape 1.
5 tablespoons of the beef mixture into balls and place them on a parchment paper-lined tray.
Spray the meatballs with cooking spray.
Carefully pull out the air-fryer pan and basket, spray the basket with oil, and then place half of the meatballs in the basket in a single layer.
Slide the pan and basket back into the appliance.
Keep the temperature set at 400หF and set the timer for 10 minutes.
Cook, shaking the basket halfway through the cooking time, until the meatballs are browned and cooked through.
Transfer the meatballs to a tray and cover them to keep warm.
Repeat cooking with the remaining meatballs.
Combine the tomato sauce and pasta sauce in a bowl.
Roll the meatballs in the tomato sauce mixture.
Place the coated meatballs in a 6-inch x 8ยพ-inch, 6-cup oval heatproof dish and pour the remaining tomato sauce mixture over the meatballs.
Place the dish in the basket.
Keep the temperature set at 400หF and set the timer for 10 minutes.
Cook until the meatballs are heated through.
Serve the meatballs with cooked lasagna noodles or spaghetti, sauce, grated Parmesan, and basil.
Notes & Wine Advice
Variation: Mexican Stuffed Meatballs
Add 2 teaspoons ground cumin and 1 teaspoon Tabasco chipotle sauce to the meatball mixture in step 1. Combine 4.5 ounces each of shredded mozzarella and cheddar cheese. Roll the mixture into small balls and press them into the center of each meatball in step 3. Continue with steps 4 and 5 and serve with cooked pasta and additional shredded mozzarella and cheddar cheese
To make the marinade, combine mirin, sake, and soy sauce in a small bowl.
To make the Miso Sauce, blend the miso, rice wine vinegar, honey, and soy sauce in a small blender until smooth.
Preheat your 5- or 6-quart air fryer to 325ยฐF for 3 minutes.
Cut the salmon into 3/4-inch pieces and thread them onto six metal or bamboo skewers.
Brush the salmon all over with the marinade.
Carefully pull out the air-fryer pan and basket, line the basket with parchment paper, and place the green onions in the basket.
Slide the pan and basket back into the appliance.
Keep the temperature set at 325ยฐF and set the timer for 5 minutes.
Leave to cook.
Transfer the green onions to a platter and cover to keep warm.
Place half of the skewers in the basket.
Keep the temperature set at 325ยฐF and set the timer for 5 minutes or cook to your liking.
Transfer the cooked skewers to the platter and cover to keep warm.
Repeat cooking with the remaining skewers.
Serve the salmon with green onions, drizzled with Miso Sauce, and scattered with toasted sesame seeds.
Notes & Wine Advice
Serve with cooked microwave brown rice or quinoa and lime cheeks.
The marinade and miso sauce also work well with large shrimp. If using shrimp, cook them for 5 minutes
Preheat your 5- or 6-quart air fryer to 350หF for 3 minutes.
Boil, steam, or microwave the potatoes until they are tender, then drain.
Mash the potatoes with olive oil until they are smooth.
Meanwhile, carefully pull out the air-fryer pan and basket.
Spray the basket with oil, then place the salmon in the basket.
Slide the pan and basket back into the appliance.
Keep the temperature set at 350หF and set the timer for 6 minutes.
Cook until the salmon is cooked through.
Pull out the pan and basket, and allow the salmon to cool in the basket.
Flake the salmon into the mashed potatoes and mash until the salmon breaks into smaller pieces.
Add the green onions, lemon zest, dill (or parsley), egg, and half of the breadcrumbs.
Season and stir to combine.
With damp hands, shape the mixture into eight patties.
Place them on a tray and freeze for 10 minutes to firm up.
Coat the patties in the remaining breadcrumbs and spray them generously with cooking spray.
Place the crumbed patties in the basket.
Keep the temperature set at 350หF and set the timer for 8 minutes.
Cook, turning the patties halfway through the cooking time, or until they are golden and heated through.
Serve the fish cakes with lemon wedges.
Notes & Wine Advice
For red curry fish cakes, use the equivalent weight of sweet potatoes instead of russet potatoes and stir 2 tablespoons of Thai red curry paste into the mash; use cilantro instead of dill.
Short on time? Use a 15-ounce tub of mashed potatoes or sweet potatoes.
air fryer ribs combine juicy pork ribs, smoky barbecue glaze, flavorful dry rub spices, and crisp apple coleslaw into a rich comfort food recipe perfect for easy indoor barbecue cooking. The air fryer creates tender pork with caramelized sticky sauce while keeping the meat juicy inside.
This barbecue rib recipe remains popular because it delivers smoky grilled flavor without needing a smoker or outdoor grill. Pre-cooking the pork first helps guarantee tenderness while the air fryer creates crispy edges and glossy barbecue coating, which makes these ribs ideal for fans of air fryer ribs.
Hot circulating air creates crispy glazed pork ribs
The popularity of air fryer ribs continues to grow because the circulating heat cooks the pork quickly while still creating caramelized barbecue flavor around the outside. The intense heat also helps crisp the glaze beautifully without drying the meat.
Another reason this rib recipe works so well is the balance between smoky dry rub spices, sweet barbecue sauce, and tangy apple cider marinade. Brown sugar, smoked paprika, garlic powder, and chili flakes combine to give air fryer ribs a deep savory barbecue flavor throughout the pork.
Fresh apple coleslaw balances smoky barbecue richness
The fresh apple coleslaw gives these barbecue pork ribs refreshing contrast against the sticky glazed meat. Crisp apple slices and creamy dressing balance the smoky sweet flavor beautifully while adding crunchy texture beside the warm ribs, just as air fryer ribs elevate the meal.
If you enjoy flavorful barbecue pork recipes, you may also like our Easy Backyard Spareribs, another smoky pork recipe packed with rich barbecue flavor. Additionally, air fryer ribs can be a quick alternative for those who love ribs but prefer an indoor method.
Texture plays an important role in this recipe. The pork becomes tender from simmering while the air fryer creates caramelized edges and glossy sauce around the outside. The fresh coleslaw also adds cool crunchy texture that pairs perfectly with the rich ribs. In particular, those who love air fryer ribs will appreciate the contrast between soft meat and crispy glaze.
Brushing the pork with barbecue sauce near the end of cooking helps prevent burning while still allowing the glaze to caramelize beautifully inside the basket, which adds another layer of flavor to your air fryer ribs.
Perfect pork recipe for indoor barbecue dinners
These tender barbecue pork ribs work perfectly for family dinners, indoor cookouts, game days, and casual comfort food meals because they cook faster than traditional smoked ribs while still delivering rich smoky flavor. Air fryer ribs are great for anyone seeking a convenient indoor barbecue recipe.
The ribs pair wonderfully with coleslaw, potato wedges, baked beans, cornbread, grilled corn, or extra barbecue sauce on the side. Pickles and cold drinks also complement the smoky pork beautifully when serving air fryer ribs.
Proper food handling remains important whenever preparing pork and marinades. Pork should always be cooked thoroughly and handled carefully during preparation and serving. For additional meat preparation and food safety guidance, visit the FDA. When preparing air fryer ribs, safe handling is especially important to ensure delicious results.
Ultimately, these crispy glazed pork ribs deliver tender texture, smoky barbecue richness, caramelized edges, and comforting homemade flavor in an easy recipe perfect for indoor barbecue cooking. Air fryer ribs have become a favorite for anyone craving convenient, delicious ribs at home.
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Deliciously Tender Air Fryer BBQ Spare Ribs with Coleslaw
Tender pork ribs with smoky barbecue glaze and crunchy apple coleslaw.
Preheat the air fryer to 180ยฐC (356ยฐF) for 3 minutes.
Pat the pork belly thoroughly dry with paper towels.
Combine half of the sea salt with the Chinese five-spice powder.
Rub the seasoning mixture evenly into the scored pork rind.
Place the pork belly rind-side up in the air fryer basket.
Lightly spray the rind with olive oil cooking spray.
Air fry at 200ยฐC (392ยฐF) for 25 minutes until the rind begins to crackle.
Reduce the temperature to 165ยฐC (329ยฐF).
Continue air frying for approximately 30 minutes until the pork is tender.
Cover the rind loosely with aluminium foil if it begins to brown too quickly.
Check that the thickest part reaches at least 71ยฐC (160ยฐF).
Whisk the lemongrass, ginger, soy sauce, lime juice, sesame oil, rice vinegar, and sugar together.
Arrange the cucumber, red onion, Napa cabbage, basil, cilantro, spinach, and chillies on a serving platter.
Remove the cooked pork belly from the air fryer.
Let the pork belly rest uncovered for 10 minutes.
Cut the pork belly into thick slices.
Arrange the slices over the prepared salad.
Scatter the green onion over the pork.
Drizzle with the ginger dressing and serve with lime wedges.
Notes & Wine Advice
Serving Suggestions
Serve crispy ginger pork belly immediately so the crackling remains crisp. The fresh salad makes it a complete meal, but steamed jasmine rice or noodles can be added. Browse our salad recipes for additional side dishes.
Recipe Notes
Ask the butcher to score the rind without cutting deeply into the meat. For better crackling, refrigerate the pork uncovered for 12โ48 hours before cooking. Pat the rind dry again before seasoning. Explore our air fryer recipes for more cooking techniques.
Variations
Replace the Napa cabbage with red cabbage or use mint instead of basil. Add grated carrot, bean sprouts, or sliced radishes to the salad. For extra heat, add chilli flakes to the dressing. Find more flavor ideas in our Spices & Seasoning recipes.
Wine Advice
An off-dry Riesling balances the rich pork, chilli, ginger, and lime. A fresh Gewรผrztraminer also complements the aromatic dressing.
Crispy ginger pork belly combines rich air-fried pork with a fresh Asian-inspired salad and an aromatic lemongrass dressing. The pork is cooked at two temperatures: high heat first develops the crackling, while a lower temperature finishes the meat without burning the rind.
Cucumber, Napa cabbage, spinach, red onion, basil, cilantro, and chilli provide freshness and texture. The dressing balances soy sauce and sesame oil with lime juice, rice vinegar, ginger, lemongrass, and sugar. Together, these elements prevent the pork belly from making the meal feel excessively heavy.
The recipe works particularly well for a weekend dinner or special occasion. Discover more dishes using this efficient cooking method in our air fryer recipe collection.
Creating Crisp Pork Crackling
Dry pork rind is essential for successful crackling. Moisture creates steam, which prevents the rind from becoming crisp. Ask the butcher to score the rind, then refrigerate the pork uncovered for up to two days when time allows. This exposure helps dry the surface.
Before cooking, pat the pork thoroughly dry with paper towels. Rub the salt and Chinese five-spice mixture into the scored rind. Salt draws additional moisture from the surface, while the five-spice powder introduces warmth and aromatic depth.
Place the pork rind-side up so the circulating air reaches the skin directly. Avoid placing foil beneath the rind during the initial high-temperature stage because this can obstruct airflow.
Cooking Crispy Ginger Pork Belly
Begin cooking crispy ginger pork belly at 200ยฐC so the rind bubbles and develops crackling. After approximately 25 minutes, reduce the air fryer to 165ยฐC. The gentler second stage allows the meat to become tender while protecting the surface from excessive browning.
Air fryer models and pork belly thicknesses vary, so cooking time should be treated as a guide. Check the internal temperature with a meat thermometer. A temperature around 71โ75ยฐC gives the fat time to soften while keeping the meat succulent.
If the rind becomes dark before the pork is ready, cover only the overbrowned area loosely with foil. Rest the cooked pork uncovered so steam does not soften the crackling.
Fresh Salad and Ginger Dressing
The air fryer pork belly salad depends on contrast. Crisp cucumber, shredded cabbage, spinach, onion, fresh herbs, and chilli balance the tender meat and rendered fat. Arrange the vegetables immediately before serving so they retain their freshness.
Lemongrass and ginger form the aromatic base of the dressing. Soy sauce adds savory depth, while lime juice and rice vinegar provide acidity. Sesame oil contributes nuttiness, and sugar rounds out the sharper flavors.
Drizzle the dressing over the dish shortly before serving. Adding it too early can cause the salad to soften and may reduce the crispness of the pork. Explore our salad recipe collection for more fresh accompaniments.
Serving and Storing the Pork
Slice the pork belly with a sharp knife and arrange it over the salad. Serve the remaining dressing separately so everyone can adjust the quantity. Jasmine rice or noodles can be added when a more substantial meal is desired.
Store leftover pork and salad separately. Refrigerate the pork in an airtight container for up to three days. Reheat it rind-side up in the air fryer at 180ยฐC until hot and crisp. The dressed salad is best eaten immediately.
With crunchy crackling, tender meat, cooling vegetables, and a bright aromatic dressing, crispy ginger pork belly delivers an impressive balance of richness and freshness.
Pull out the pan and basket of a 5- or 6-quart air fryer.
Place the tortillas in the basket.
Slide the pan and basket back into the appliance.
Set the temperature to 350หF and set the timer for 5 minutes to preheat the air fryer and soften the tortillas.
Meanwhile, shred the meat from the rotisserie chicken, discarding the skin and bones.
In a bowl, combine the barbecue sauce, Tabasco chipotle sauce, and half of the sour cream.
Add the shredded chicken, corn kernels, and black beans.
Mix well.
To make the Guacamole, scoop the flesh from the avocados into a bowl.
Add the remaining ingredients (green onion, garlic, lime juice, red chile, and cilantro stems) and mash everything together using a potato masher.
Season the Guacamole with salt and pepper.
Carefully pull out the air-fryer pan and basket, and remove the tortillas.
Working with one tortilla at a time and keeping the others covered, place a twelfth of the chicken mixture along the bottom of a tortilla in a line, then roll it up.
Secure it with a toothpick if necessary.
Repeat this process with the remaining tortillas and chicken mixture.
Line the basket with parchment paper, then place half of the taquitos side by side in the basket.
Scatter half of the shredded cheddar on top.
Keep the temperature set at 350หF and set the timer for 10 minutes.
Cook until the taquitos are heated through and golden.
Transfer the cooked taquitos to a plate and cover to keep them warm.
Repeat the cooking process with the remaining taquitos and cheddar.
Top the taquitos with the remaining sour cream, Guacamole, cilantro leaves, sliced jalapenos, quartered cherry tomatoes, sliced red onion, and extra chipotle sauce.
Serve with lime wedges.
Enjoy your delicious chicken taquitos with creamy guacamole and a variety of tasty toppings!
Preheat your 5- or 6-quart air fryer to 400ยฐF for 3 minutes.
Rub 1/4 cup of your chosen spice rub mix all over the chicken drumsticks.
Place the chicken in the air-fryer basket.
Slide the pan and basket back into the appliance.
Keep the temperature set at 400ยฐF and set the timer for 30 minutes.
Cook the drumsticks, turning them halfway through the cooking time, until the chicken is cooked through.
Indian-Style Rub:
Place the coriander seeds and cumin seeds in a small frying pan over medium heat; cook, stirring constantly, for 40 seconds or until fragrant.
Transfer the seeds to a mortar and pestle; let them cool, then grind finely.
Stir in the ground turmeric, curry powder, ground ginger, and chili powder.
Serve the cooked drumsticks with cilantro leaves.
Smoky Spice Rub:
Place the fennel seeds, cumin seeds, and coriander seeds in a small frying pan over medium heat; cook, stirring constantly, for 45 seconds or until fragrant.
Transfer the seeds to a mortar and pestle; let them cool, then grind finely.
Stir in the smoked paprika and lemon zest.
Serve the cooked drumsticks with fresh thyme and lemon cheeks.
Sumac Rub:
Place the whole black peppercorns, onion flakes, and salt flakes in a mortar and pestle; grind finely.
Transfer the mixture to a medium bowl and stir in the sumac, dried oregano, and garlic powder.
Serve the cooked drumsticks with fresh oregano leaves.
Cajun Rub:
Combine the mild paprika, dried basil leaves, ground black pepper, ground fennel seeds, dried thyme, ground white pepper, and chili powder in a bowl.
Serve the cooked drumsticks with fresh basil leaves and lime wedges.
Enjoy your flavorful drumsticks with these delicious spice rubs!
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The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.
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