Name: Air Fryer Short Ribs with Korean Marinade Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Korean
Ingredients: 2 lbs Boneless thick-cut short ribs (1.5-inch (3.8cm) thick-cut); 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); Olive oil spray; 1-2 whole spring onions (finely chopped); Sprinkle of toasted white sesame seeds

If you’re craving something that’s bursting with flavor and comes together quickly, you’re going to love this Air Fryer Short Ribs with Korean Marinade Recipe. I absolutely love how tender the ribs get with just a 10-minute air fry, and that marinade? Oh, it’s packed with umami, sweet, and slightly spicy notes that make each bite absolutely addictive. Whether you’re new to air frying or just looking for a weeknight winner, stick around—I’m sharing everything you need to nail this dish every time!

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Why You’ll Love This Recipe

Quick and Easy: The marinade comes together in minutes, and your air fryer does the heavy lifting with fast cooking.
Flavor-Packed Korean Marinade: A perfect balance of savory, sweet, and a touch of heat that keeps everyone coming back for more.
Healthy-ish Comfort Food: Boneless short ribs trimmed well and cooked with a minimal amount of added oils, making it a lighter indulgence.
Super Versatile: Great for a quick dinner, meal prep, or even impressing friends at your next dinner party.

The image shows a white bowl filled with several pieces of cooked beef, each piece cut into thick cubes. The beef has a dark brown outer layer with a slightly pink center, showing it is cooked medium. The cubes are sprinkled with white sesame seeds and thinly sliced green onions, adding a fresh contrast to the rich meat. The beef looks glossy with a sticky, dark sauce coating each piece, pooling slightly at the bottom of the bowl. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The magic of this Air Fryer Short Ribs with Korean Marinade Recipe lies in the simple yet thoughtful ingredients that marry perfectly. Each one brings something special—whether it’s the sweet depth from honey or the toasted nuttiness of sesame oil.

Boneless thick-cut short ribs: I recommend at least 1.5-inch thick cuts so they stay juicy and tender in the air fryer.
Coconut aminos or light soy sauce: Coconut aminos give a milder, slightly sweet flavor; soy sauce is fine if you want a saltier kick.
Rice vinegar or apple cider vinegar: Adds just enough tang to balance the sweetness.
Garlic powder: Essential for that warm, savory note without overpowering fresh garlic’s sharpness.
Onion granule: A subtle depth booster that works like magic in marinades.
Ground black pepper: Freshly ground is always better for vibrant heat.
Coarse salt: I use kosher salt here—just enough to awaken the flavors.
Toasted sesame oil: Adds an irresistible nutty aroma—don’t skip this!
Olive oil: Helps with cooking and gives a nice crust in the air fryer.
Mirin or rice wine (optional): For a touch of sweetness and complexity. I always include it if I have some on hand.
Honey, coconut palm sugar, brown sugar, or date syrup: Sweetness is key to balancing the marinade, and you can swap depending on your pantry.
Gochugaru (optional): Korean chili flakes for that subtle kick; add more or less to suit your spice level.
Olive oil spray: For a quick coating before air frying to ensure crisp edges.
Spring onions (finely chopped): Fresh garnish adds color and a mild onion bite.
Toasted white sesame seeds: For the finishing touch and crunch.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love customizing this recipe based on what I have around or the flavor profile I’m craving. Don’t hesitate to tweak the spice or sweetness to make it your own—you’ll find it’s super forgiving!

Spicy Variation: I like to up the gochugaru or add a teaspoon of chili paste for a saucier, spicier kick—that way, it packs a punch but doesn’t overwhelm the ribs’ richness.
Less Sweet: When I want a less sweet meal prep option, I cut the honey in half and substitute some vinegar for a bright tang.
Make it Gluten-Free: Use coconut aminos instead of soy sauce—and double-check your mirin or rice wine label to be sure.
Meal Prep Friendly: Marinate overnight to deepen flavors, then air fry fresh each day or reheat leftovers.

How to Make Air Fryer Short Ribs with Korean Marinade Recipe

Step 1: Marinate the Short Ribs

Start by whisking together your coconut aminos, rice vinegar, garlic powder, onion granule, black pepper, salt, toasted sesame oil, olive oil, mirin, honey, and gochugaru (if using) in a large bowl. Toss your short ribs in this marinade, ensuring every piece is well coated. I usually let them sit for at least 15 minutes if I’m in a rush, but overnight marinating in the fridge is when this recipe truly shines. The ribs soak up all that gorgeous Korean flavor and become deeply tender.

Step 2: Preheat and Prepare Your Air Fryer

Preheat your air fryer to 400°F (200°C) for about 5 minutes. You want it nice and hot to get that caramelized crust. Lightly spray the air fryer basket with olive oil spray—this is key to prevent sticking and promote a crispy exterior without adding extra oil.

Step 3: Air Fry the Short Ribs

Place your marinated ribs in a single layer in the basket, making sure not to overcrowd. Air fry at 400°F for 10 minutes, flipping halfway through. You’ll notice the edges get beautifully caramelized, and the meat stays tender and juicy inside. If your air fryer is smaller, you might need to cook in batches. I learned the hard way that overcrowding means soggy ribs, and we don’t want that!

Step 4: Garnish and Serve

Transfer your ribs to a serving plate, sprinkle generously with finely chopped spring onions and toasted white sesame seeds. This final touch adds freshness and that classic Korean vibe, which I’m obsessed with. Serve hot and watch everyone go crazy for these savory morsels.

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Pro Tips for Making Air Fryer Short Ribs with Korean Marinade Recipe

Marinate Longer for Maximum Flavor: I used to rush this part, but letting the ribs sit overnight really amps up the taste.
Don’t Overcrowd the Basket: Giving the ribs space helps them crisp up instead of steaming.
Flip Midway for Even Cooking: Turning halfway through ensures both sides get that irresistible caramelization.
Use a Meat Thermometer: Ribs are best at around 145°F internal temp for juicy tenderness, so check if you’re unsure.

How to Serve Air Fryer Short Ribs with Korean Marinade Recipe

A white bowl filled with bite-sized pieces of cooked dark brown meat that have a slightly shiny glaze, sprinkled with white sesame seeds and chopped green onions. The bowl sits on a white marbled surface, with a silver fork resting inside it on the right side. In the background, there is a white cup filled with dark sauce and part of a wooden spoon on the lower right. The lighting highlights the juicy texture of the meat. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always reach for fresh chopped spring onions and toasted sesame seeds—they add texture and brighten the deep flavors of the ribs. Sometimes I lightly drizzle a bit more toasted sesame oil on top for that final pop. It’s those little garnishes that make a simple dish feel special and authentic.

Side Dishes

This Korean-inspired main pairs wonderfully with steamed jasmine rice or sticky rice to soak up all the marinade goodness. I also love serving it alongside quick pickled cucumbers or a crisp Asian slaw for freshness and crunch. If you want some greens, lightly sautéed bok choy or spinach works beautifully, too.

Creative Ways to Present

For dinner parties, I’ve served these ribs sliced thinly over a bed of warm rice noodles with fresh mint, cilantro, and crushed peanuts—our friends loved this twist! Another fun idea is plating them with lettuce leaves, so everyone can wrap the ribs Korean BBQ-style with a dollop of ssamjang or kimchi.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge for up to 3 days. The flavors deepen, but you might need to reheat them carefully to maintain that crispy edge. I always reheat in the air fryer for just a few minutes to keep them from getting soggy.

Freezing

If you want to freeze the cooked ribs, I wrap them tightly in foil and place them in a freezer bag. They keep well for up to 2 months. Just thaw in the fridge overnight before reheating.

Reheating

Reheat leftovers in your air fryer at 350°F for 3-5 minutes. This way, you revive that lovely crispness without drying the meat out. Microwaving can make them rubbery, so I definitely avoid that route unless I’m in a real hurry.

FAQs

Can I use bone-in short ribs for this Air Fryer Short Ribs with Korean Marinade Recipe?

Bone-in short ribs can be used, but keep in mind they’ll need longer cooking time to become tender—usually more than the 10 minutes this recipe calls for. I recommend sticking to boneless cuts for quick air fryer cooking or adjusting the time accordingly and checking for tenderness.
Is there a vegan or vegetarian alternative to this recipe?

While this recipe is designed for short ribs, you can try using thick marinated tofu or seitan with the Korean marinade, adjusting cook times to avoid drying out. The air fryer is perfect for crisping vegan proteins too, so give it a shot if you want that Korean flavor punch.
How spicy is the gochugaru in this recipe?

Gochugaru provides a mild, smoky heat that’s not overpowering. If you prefer it spicier, you can increase the amount, but start small—adding even ½ teaspoon delivers a subtle warmth that balances the sweet and savory elements.
Can I make this recipe without an air fryer?

Absolutely! You can bake the marinated ribs in a hot oven at 425°F (220°C) on a lined baking sheet for about 15-20 minutes, flipping halfway through until nicely caramelized. Just keep an eye on them so they don’t dry out.
What’s the best marinade duration for this recipe?

While 15 minutes works if you’re in a pinch, marinating overnight in the fridge leads to much richer flavors and more tender ribs. I learned this the hard way—rushing the marinade means you miss out on that deep Korean flavor happy dance!

Final Thoughts

This Air Fryer Short Ribs with Korean Marinade Recipe has become a staple in my kitchen because it’s just so darn satisfying and fuss-free. I love how quickly I can go from fridge to table, especially on busy weeknights when I want something comforting and packed with flavor. Honestly, once you try this recipe, I think you’ll find yourself coming back to it again and again—especially if you’re a fan of Korean-inspired dishes but don’t want to spend hours cooking. Grab your air fryer, whip up that marinade, and treat yourself to a meal that feels restaurant-quality without the wait.