Air Fryer Korean Short Ribs Recipe

If you’ve ever wondered how to get that amazing Korean BBQ short rib flavor without firing up a grill or spending hours, you’ve got to try this Air Fryer Korean Short Ribs Recipe. Seriously, it’s a total game-changer — I love how fast it comes together and how perfectly caramelized the ribs get, all thanks to the air fryer. Whether it’s a busy weeknight or a casual weekend dinner, these ribs deliver big on flavor with minimal fuss. Keep reading because I’m sharing all my best tips to help you nail this recipe at home.

this Recipe

Ingredients You’ll Need

I’ve chosen ingredients here that create a classic Korean BBQ marinade with a bit of a twist. You’ll find everything easy to source, and each component plays a crucial role in flavor and texture—I’ll explain what to look for so you can shop smarter.

• Boneless thick-cut short ribs: Go for ribs that are about 1.5 inches thick—this size cooks just right in the air fryer without drying out.
• Coconut aminos: A great soy sauce alternative that adds sweetness and saltiness, but light soy sauce works perfectly too.
• Rice vinegar: Adds a gentle tang to balance the sweet marinade; apple cider vinegar is a fine substitute if that’s what you have.
• Garlic powder & onion granules: These provide quick, concentrated flavor without chopping fresh garlic and onions.
• Ground black pepper & coarse salt: Essential for seasoning and enhancing the other flavors.
• Toasted sesame oil: A must for that nutty Korean flavor—don’t skip this one!
• Olive oil: Helps sear the ribs nicely in the air fryer, giving a crispy crust.
• Mirin (optional): Sweet rice wine adds depth and a subtle sweetness—if you don’t have it, just omit.
• Honey: Balances the marinade with natural sweetness; coconut palm sugar or brown sugar work great too.
• Gochugaru (optional): Korean chili flakes that add a gentle heat and color; optional but recommended for authenticity.
• Olive oil spray: For lightly coating the ribs before air frying to promote crispiness.
• Spring onions & toasted white sesame seeds: Fresh garnishes that bring brightness and texture to the final dish.

Variations

I love how adaptable this Air Fryer Korean Short Ribs Recipe is. Depending on your mood or what’s in your pantry, you can easily tweak it to suit your taste or dietary preferences.

• Spicy Version: I add extra gochugaru or a splash of Korean chili paste (gochujang) to bring up the heat—my family is obsessed with the kick it adds.
• Lower Sodium: Substitute low-sodium soy sauce or reduce the salt if you’re watching sodium intake; the honey and sesame oil help keep the flavor balanced.
• Grilling Alternative: If you want that smoky char, after marinating, throw the ribs on a hot grill instead of the air fryer.
• Meat Alternatives: I’ve tried this marinade on chicken thighs and tofu, and it works wonderfully with a slightly different cooking time.

How to Make Air Fryer Korean Short Ribs Recipe

Step 1: Prepare the Marinade and Marinate the Ribs

Start by whisking together coconut aminos, rice vinegar, garlic powder, onion granules, black pepper, salt, toasted sesame oil, olive oil, mirin, honey, and gochugaru if using. This blend is where the magic happens—make sure the honey dissolves fully for an even glaze. Then toss your thick-cut boneless short ribs into the marinade, making sure every piece is well coated. I usually pop them in a zip-top bag and squish everything around for a few minutes before refrigerating. Ideally, you’ll want to marinate at least 30 minutes; if you’re short on time, even 15 minutes makes a difference.

Step 2: Preheat and Prepare the Air Fryer

Preheat your air fryer to 400°F (205°C) for about 5 minutes. I like to spray the basket lightly with olive oil spray to prevent sticking and ensure a nice crust on the ribs. This little step saves so much cleanup time and helps the ribs crisp up beautifully without drying out.

Step 3: Air Fry the Ribs

Lay your marinated ribs in a single layer in the air fryer basket, making sure they’re not overcrowded—you may need to do batches depending on your air fryer size. Cook them for about 10 minutes, flipping halfway through. You’ll see the edges caramelize and get that gorgeous golden color. Watch closely during the last few minutes—everyone’s air fryer heats differently, and you want that perfect balance of crispy outside and juicy inside. If your ribs are thinner or thicker, adjust time by a minute or two accordingly.

Step 4: Garnish and Serve

Once cooked, transfer the ribs to a serving plate and sprinkle generously with finely chopped spring onions and toasted white sesame seeds. This final touch adds freshness and a lovely crunch—it’s the little details that take it from delicious to unforgettable.

How to Serve Air Fryer Korean Short Ribs Recipe

Garnishes

I always finish these ribs with a generous sprinkle of chopped spring onions and toasted white sesame seeds—they add fresh brightness and a subtle crunch that contrasts so nicely with the tender meat. If I have it on hand, a drizzle of extra toasted sesame oil or a few slices of fresh chili also bring a little extra kick.

Side Dishes

My go-to sides are steamed jasmine rice and a simple cucumber salad dressed with a hint of rice vinegar and sesame oil to keep things clean and fresh. I also love pairing these ribs with quick kimchi or blanched spinach seasoned with garlic and sesame seeds—it really ups the Korean BBQ experience right at home.

Creative Ways to Present

For a special occasion, I serve these ribs on a large wooden board surrounded by small bowls of sides and dipping sauces. You can also stack them on lettuce leaves for DIY Korean BBQ wraps—this is always a hit with family and guests and makes dinner interactive and fun!

Make Ahead and Storage

Storing Leftovers

Once cooled, I place leftover ribs in an airtight container and store them in the fridge for up to 3 days. Reheating in the air fryer or skillet helps maintain that crisp exterior and juicy interior better than the microwave.

Freezing

This recipe freezes beautifully. I freeze marinated raw ribs separated in single layers on parchment paper before storing in a freezer bag. When ready, thaw overnight in the fridge and air fry as usual. The texture and flavor hold up surprisingly well.

Reheating

For leftovers, reheating in the air fryer at 350°F for 3-5 minutes refreshes that crispy edge without drying out the ribs. If you don’t have an air fryer handy, a quick sear in a hot skillet with a tiny bit of oil works just as well.

FAQs

Final Thoughts

I absolutely love how this Air Fryer Korean Short Ribs Recipe brings restaurant-level flavor and texture right to my kitchen without the grill or hours of prep. It’s become a staple in my household, especially when I want something quick but impressive. Once you try this method, you’ll appreciate how easy it is to get tender, juicy, and perfectly sauced ribs any night of the week. Trust me, your family and friends will be asking for seconds before you know it—give it a go and let me know how your ribs turn out!

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