Sticky Short Ribs
Flanken-cut short ribs in a soy-maple-dashi marinade, blasted in the air fryer. Dinner tonight; the leftovers pack into rice-and-veg lunches.
Ingredients
- 1½ lb Korean-style flanken-cut short ribs
- ¼ cup soy sauce
- Sprinkle of dashi powder
- Dash of maple syrup
- Juice of ½ lemon
- Lemon wedges, mini peppers, and broccoli, to serve
Steps
- Mix the marinade in a shallow container.
- Turn the ribs until coated; marinate 30 minutes to 3 hours in the fridge.
- Air-fry at 400°F for 8–10 minutes, flipping halfway, until deeply browned.
- Rest a few minutes, then cut into individual pieces.
- Serve with a starch and the peppers; pack the extras with rice for tomorrow's lunch.