A classic Cantonese dish, paper-wrapped garlic & fermented bean curd ribs have long been a restaurant favorite. While parents often hesitate to order them due to the traditional deep-frying, kids dive in whenever they get the chance at a banquet—I know I always did.
Peeling off the oily parchment paper, one rib at a time, is part of the fun. With each unwrapping, the rich aroma escapes, building anticipation for that first juicy bite.
To enjoy this beloved dish in a healthier way, I set out to recreate it using an air fryer—keeping all the flavor while cutting down on the oil. Let’s see how it turns out!
RECIPE
- 1kg short ribs
- dried orange peel
- 2-3 cubes of (red yeast rice) fermented bean curd
- a few cloves of minced garlic
- 1tsp salt
- 1tbsp soy sauce
- 1tbsp oyster sauce
- 1tbsp cooking wine
- 1tbsp sugar
- 1tbsp peanut butter
- 1-2tbsp corn starch
- 1tbsp rice flower 粘米粉
- 2tbsp glutinous rice flower 糯米粉
- 1tbsp gluten-free flower 澄面
Step 1: Soak short ribs in salted water with baking soda for 30 minutes—this slight alkalinity balances acidity and helps tenderize the meat.
Step 2: Pat the ribs dry.
Step 3: Simmer the dried orange peel in water over low heat until it becomes fragrant and the water turns a yellow-brown color. Finely slice the orange peel, then soak the ribs in the infused water, massaging them by hand until fully absorbed. Add the sliced orange peel and minced garlic.
Step 3: Mix all sauce ingredients and marinate the ribs overnight.
Step 4: Wrap the ribs tightly in parchment or foil.
Step 5: Air-fry at 360°F for 35 minutes.
READY TO SERVE!! SUPER HOT!!
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