Ingredients
Scale
- 2 lbs boneless thick-cut short ribs (1.5-inch thick)
- ¼ cup coconut aminos (or 3 tbsp light soy sauce)
- 1.5 tbsp rice vinegar (or 1 tbsp apple cider vinegar)
- 1 tsp garlic powder
- 1 tsp onion granule
- ¼ tsp ground black pepper
- ½ tsp coarse salt
- 2 tsp toasted sesame oil
- 2 tsp olive oil
- 2 tsp mirin (optional)
- 2-3 tsp honey (or brown sugar, coconut palm sugar, date syrup)
- ½ tsp gochugaru (optional)
- Olive oil spray for air fryer basket
- 1-2 spring onions, finely chopped (for garnish)
- Toasted white sesame seeds (for garnish)
Instructions
- Prepare the marinade by combining coconut aminos, rice vinegar, garlic powder, onion granule, black pepper, salt, sesame oil, olive oil, mirin, honey, and gochugaru if using. Mix until fully incorporated.
- Marinate the short ribs, coating each piece thoroughly. Refrigerate for at least 15 minutes.
- Preheat the air fryer to 400°F (200°C).
- Lightly spray the air fryer basket with olive oil. Arrange marinated ribs in a single layer without overlapping.
- Air fry ribs at 400°F for 10 minutes, flipping halfway through for even caramelization.
- Remove ribs and garnish with chopped spring onions and toasted sesame seeds. Serve immediately.
Notes
- Marinate ribs for 15 minutes to 2 hours for deeper flavor.
- Coconut aminos is a gluten-free alternative to soy sauce.
- Omit gochugaru if you prefer no spice.
- Honey can be substituted with brown sugar, coconut palm sugar, or date syrup.
- Ensure ribs are at least 1.5 inches thick to prevent drying during air frying.
- Use olive oil spray to prevent sticking to the air fryer basket.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: Korean
- Diet: Gluten Free