If you love Korean flavors but want a quick and fuss-free way to enjoy them, you’re going to adore this Air Fryer Korean-Style Boneless Short Ribs Recipe. I first discovered this when I was craving that perfect combo of sweet, savory, and a little smoky, but didn’t want to slave over a stove for hours. It’s fast, easy, and oh-so-delicious — with the air fryer doing all the hard work while you get to relax. Keep reading because this recipe just might be your new go-to for weeknights or meal prep!
Why You’ll Love This Recipe
- Fast and Effortless: From marinade to dinner plate in about 25 minutes — perfect for busy weeknights.
- Authentic Korean Flavors: The marinade hits that classic sweet-savory balance with a hint of heat, just like the real deal.
- Juicy and Tender Every Time: Air frying locks in moisture while getting a lovely caramelized finish.
- Minimal Ingredients Needed: Most are pantry staples or easy-to-find staples, so no last-minute runs to specialty stores.
Ingredients You’ll Need
Every ingredient here plays a part in crafting that mouthwatering Korean-style flavor — from tangy vinegar to the nutty toasted sesame oil. I always recommend using fresh spring onions and good quality short ribs to really make the flavors pop.
- Boneless thick-cut short ribs: Choose 1.5-inch thick pieces so they stay juicy and don’t dry out in the air fryer.
- Coconut aminos (or light soy sauce): Coconut aminos adds a subtle sweetness and is a great gluten-free alternative to soy sauce.
- Rice vinegar (or apple cider vinegar): Adds just the right tang to brighten up the marinade.
- Garlic powder: A quick way to infuse garlicky warmth without fresh garlic’s bite.
- Onion granule: Brings a mellow onion flavor that complements the garlic.
- Ground black pepper: Adds a slight heat and depth.
- Coarse salt: Crucial for seasoning — don’t skip or under-season!
- Toasted sesame oil: This is your key flavor booster for that unmistakable Korean aroma.
- Olive oil: Helps create a nice sear while air frying.
- Mirin (or rice wine): Optional but brings a subtle sweetness and shine to the marinade.
- Honey (or coconut palm sugar, brown sugar, date syrup): Balances out tart and salty with natural sweetness.
- Gochugaru (optional): This Korean chili flake adds a mild heat and vibrant color.
- Olive oil spray: To lightly coat the ribs before air frying, ensuring crisp edges.
- Spring onions (finely chopped): Fresh garnish that adds a crunchy, mild onion finish.
- Toasted white sesame seeds: For an added nutty crunch on top when serving.
Variations
I love how this recipe can be tweaked based on what you have or your taste preferences. Don’t hesitate to play around with the spices or sweetness level — you might just discover your own favorite twist!
- Spicy kick: I often add extra gochugaru or a splash of Sriracha for an intense heat that my family craves.
- Gluten-free option: Sticking to coconut aminos keeps the recipe gluten-free without sacrificing flavor.
- Sweetness swap: Using date syrup instead of honey adds a richer flavor that I find pairs beautifully with the sesame oil.
- Vegan version: Try marinating thick tofu slices or king oyster mushrooms instead of ribs for a plant-based twist.
How to Make Air Fryer Korean-Style Boneless Short Ribs Recipe
Step 1: Marinate the Short Ribs
Start by whisking together the coconut aminos, rice vinegar, garlic powder, onion granule, black pepper, salt, toasted sesame oil, olive oil, mirin (if using), honey, and gochugaru in a bowl. Then, coat your thick-cut boneless short ribs evenly with this marinade. You’ll want to let them soak up those flavors for at least 15 minutes — if you have more time, a few hours in the fridge is even better. Trust me, the marinade is where the magic begins!
Step 2: Prepare Your Air Fryer
Preheat your air fryer to 400°F (200°C). While it’s warming up, lightly spray the air fryer basket with olive oil spray to prevent sticking. This step is crucial — it helps the ribs crisp up nicely on the outside without drying out.
Step 3: Air Fry to Perfection
Place the marinated short ribs in a single layer in the air fryer basket — don’t overcrowd! Air fry for about 10 minutes, flipping halfway through. You’re aiming for caramelized edges and a tender, juicy center. Keep an eye on them since air fryer models can vary. This quick cook time is what makes this recipe a winner when you’re short on time.
Step 4: Garnish and Serve
Remove the ribs carefully and transfer to a serving plate. Sprinkle generously with toasted white sesame seeds and finely chopped spring onions. This adds not only fresh crunch but that pop of color that turns heads at the dinner table.
Pro Tips for Making Air Fryer Korean-Style Boneless Short Ribs Recipe
- Don’t Skip the Marinade Time: I learned the hard way — rushing it results in less flavor and drier meat.
- Use Thick-Cut Ribs: Thinner cuts cook too fast and can dry out; 1.5-inch thick pieces are perfect for air frying.
- Single Layer is Key: Crowding the basket causes uneven cooking, so air fry in batches if needed.
- Let the Meat Rest Briefly: After air frying, a 5-minute rest helps juices redistribute for the juiciest bites.
How to Serve Air Fryer Korean-Style Boneless Short Ribs Recipe
Garnishes
I always top mine with finely chopped spring onions and toasted white sesame seeds — not just for looks. They add a fresh crunch and subtle nuttiness that make every bite exciting. Sometimes I throw on a few chili flakes for an extra pop of heat if the mood strikes.
Side Dishes
My go-to sides are steamed jasmine rice or sticky rice to soak up all the saucy goodness. I also love serving it with quick kimchi or an easy cucumber salad tossed in rice vinegar and sesame seeds. For a heartier meal, sautéed bok choy or garlic green beans pair beautifully.
Creative Ways to Present
For special occasions, I like to serve these ribs over a bed of purple sweet potato mash sprinkled with microgreens and a drizzle of sriracha mayo. It not only looks stunning but balances sweet, spicy, and savory elements perfectly. You can also turn it into a feast by layering the ribs in lettuce wraps with pickled radish and ssamjang sauce.
Make Ahead and Storage
Storing Leftovers
I store leftover ribs in an airtight container in the fridge for up to 3 days. The flavors deepen overnight, so sometimes leftovers even taste better the next day. Just make sure the ribs cool to room temperature before refrigerating to keep them tender.
Freezing
If I make a big batch, I freeze portions individually wrapped in foil or plastic wrap, then placed in a freezer bag. This way, I can pull out exactly how many ribs I want without thawing the whole batch. They keep well for up to 2 months.
Reheating
To reheat and retain that crispy edge, I pop the ribs back in the air fryer at 375°F (190°C) for 4 to 5 minutes. If you don’t have an air fryer, warming gently in a skillet with a little sesame oil works well too.
FAQs
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Can I use bone-in short ribs for this Air Fryer Korean-Style Boneless Short Ribs Recipe?
You can, but bone-in ribs tend to require longer cooking times and may not cook as evenly in an air fryer. For the best results and faster cook time, boneless thick-cut ribs are ideal.
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What if I don’t have coconut aminos – can I use soy sauce?
Absolutely! Light soy sauce is a perfect substitute. Just be mindful of the saltiness, especially if you use salted soy sauce variants; you might want to adjust the additional salt accordingly.
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Do I need to flip the short ribs during air frying?
Yes, flipping halfway through helps achieve even cooking and caramelization on both sides, giving you that perfect Korean BBQ texture.
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Can I marinate the short ribs overnight?
Definitely! Marinating overnight intensifies the flavor and tenderizes the meat even more, but even 15 minutes will give you a delicious result if you’re in a hurry.
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Is this recipe suitable for meal prep?
Yes! The ribs keep well in the fridge and can be reheated quickly in the air fryer, making them perfect for packed lunches or easy dinners throughout the week.
Final Thoughts
I absolutely love how this Air Fryer Korean-Style Boneless Short Ribs Recipe turns out every single time — juicy, flavorful, and perfectly caramelized with minimal effort. When I first tried making Korean ribs in the air fryer, I was skeptical, but this method blew me away. If you’re looking for a quick recipe that delivers that restaurant-quality Korean BBQ taste without the wait, this is it. Trust me, once you try it, you’ll find yourself coming back to it again and again, just like my family does. So grab your air fryer and give this a go — your taste buds will thank you!
Print
Air Fryer Korean-Style Boneless Short Ribs Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Air Frying
- Cuisine: Korean-inspired
Description
This air fryer short ribs recipe features tender, boneless thick-cut short ribs marinated in a flavorful Korean-inspired sauce with a perfect balance of savory, sweet, and tangy notes. Marinated in a blend of coconut aminos, rice vinegar, garlic, and sesame oil, and cooked quickly in an air fryer for a deliciously caramelized crust, this dish is ideal for a fast weeknight dinner or meal prep.
Ingredients
Short Ribs
- 2 lbs boneless thick-cut short ribs (1.5-inch / 3.8cm thick-cut)
Marinade
- 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 (or rice wine, optional)
- 2-3 tsp honey (or coconut palm sugar, brown sugar, or date syrup)
- ½ tsp gochugaru (optional)
Finishing
- Olive oil spray
- 1-2 whole spring onions, finely chopped
- Sprinkle toasted white sesame seeds
Instructions
- Prepare the Marinade: In a bowl, combine the coconut aminos (or light soy sauce), rice vinegar (or apple cider vinegar), garlic powder, onion granule, ground black pepper, coarse salt, toasted sesame oil, olive oil, mirin (if using), honey (or preferred sweetener), and gochugaru (if using). Whisk until fully blended.
- Marinate the Short Ribs: Place the boneless thick-cut short ribs in a shallow dish or resealable plastic bag. Pour the marinade over the ribs ensuring they are fully coated. Cover and refrigerate for at least 15 minutes, preferably up to 1 hour for deeper flavor.
- Preheat the Air Fryer: Set your air fryer to 400°F (200°C) and let it preheat for about 3-5 minutes.
- Prepare the Short Ribs for Cooking: Spray the air fryer basket lightly with olive oil to prevent sticking. Remove ribs from the marinade and let excess drip off. Arrange the short ribs in a single layer in the basket without overcrowding.
- Air Fry the Short Ribs: Cook the ribs at 400°F (200°C) for 10 minutes. Flip the ribs halfway through the cooking time to ensure even browning and caramelization on both sides.
- Garnish and Serve: Once cooked, transfer the ribs to a serving plate. Sprinkle finely chopped spring onions and toasted white sesame seeds over the ribs for garnish. Serve immediately while hot.
Notes
- This boneless thick-cut air fryer short ribs recipe is quick and simple, making it perfect for busy weeknights or meal prepping ahead of time.
- The marinade ingredients can be adjusted to taste; for a spicier kick, increase the gochugaru.
- If you don’t have an air fryer, these ribs can be broiled or pan-seared, but cooking times may vary.
- Marinating longer than 1 hour can deepen flavors but is not necessary for a quick meal.
- Use coconut aminos as a soy-free, gluten-free alternative to soy sauce.
Nutrition
- Serving Size: 1 serving (approximately 4 oz of cooked ribs)
- Calories: 384 kcal
- Sugar: 3 g
- Sodium: 587 mg
- Fat: 23 g
- Saturated Fat: 8 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 0.2 g
- Protein: 35 g
- Cholesterol: 107 mg
