An easy and delicious recipe for Air Fryer Baby Back Ribs with sauteed cabbage. This was so delicious and totally unexpected.

The demand for air fryer recipes is truly overwhelming, so I have decided to start testing recipes for my blog and this is the first one.

It was really incredibly easy and tasty that my family asked me to make these ribs 3 times just this week.

They loved the crispiness of the ribs and the fact that they are so juicy as well as tender.

I am so happy to tell you guys that I will try to share as many recipes as I can just for the air fryer.

Well, I am thinking recipes that are simple, easy and perfect for a quick dinner. A meal ready to be on the table in less than 30 minutes.

CLICK HERE FOR MORE TASTY PORK RECIPES

I feel like this is the best invention ever. To be perfectly honest with you all, I was one of those skeptical people. I used a conventional oven in the past and loved it.

However, in the case of air fryer, we are talking about a kitchen gadget that is similar to the conventional oven yet so different. Absolutely amazing!

With that being said, I might be just a bit in love with my air fryer. We have been using it literally every single day since my husband decided to surprise me.

Some things we made are pizza, bacon, boiled eggs, fish, fries, wings as well as fish sticks, burgers, etc. Yes, we are killing it here with the air fryer.

My Anna tested making cookies and somewhat healthy energy bars in the air fryer. Even biscuits came out sort of tasty. Okay, I might be just a little excited so I keep blabbering but I am being honest.

Click here to check my Amazon Store with some Air Fryer Recommendation.

If you have any questions or recipes that you would like me to post or test using air fryer please do not hesitate to comment bellow. I would really appreciate some ideas.

What have you made using an air fryer?

If you make my tasty Air Fryer Baby Back Ribs, please share it with me on Instagram. Make sure to tag me @sandraseasycooking using hashtag #sandraseasycooking. Thank you for all your support!

You may also like:

• Zesty Rosemary Lime Chicken Wings
• Roasted Cauliflower and Cheese
• Air Fryer Rainow Potatoes with Rosemary

Yield: Serves 4

Air Fryer Baby Back Ribs

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

An easy and delicious recipe for Airfryer Baby Back Ribs with sauteed cabbage.

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Ingredients

• 1 rack of baby back ribs
• 1 tbsp. Liquid Smoke
• 1 tbsp. Oil
• Seasoning:
•  2 teaspoons Kosher Salt
• 1 teaspoon Ground Black Pepper
• 1 teaspoon Chili powder
•  1 teaspoon Onion powder
•  ½ teaspoon Garlic powder
•  ½ teaspoon Brown Sugar (add low carb sugar if you are keto such as Truvia Brown Sugar Blend)

Instructions

1. Pat the ribs dry with kitchen paper towel then rub all over oil and liquid smoke.
2. Mix all the ingredients for seasoning together. Season the ribs with the spices.
3. Cut the rack of ribs into sections 4-5 ribs to fit the air fryer.
4. Cook the ribs in the air fryer for 20 minutes at 400 degrees Fahrenheit, depending on the rib thickens.
5. After the ribs are done, you may brush some BBQ sauce and pop in the air fryer for 5 more minutes, but it is not necessary. I like brushing just the leftover drippings for more flavorful ribs.

Notes

You can make this Low carb and Keto friendly just by switching a few things. For example, adding low carb sugar. Yes, you may add regular brown sugar as well. It is all about meeting your diet. We are doing low carb so that is why I mention that.

My AIR FRYER is 6 QT

Also, you can serve it with potatoes, cauliflower or sauteed cabbage. It is very simple serving it with cabbage.

Sauteed Cabbage

4 servings

INGREDIENTS:

1/2 Organic Cabbage, slice into thin strips

2 Garlic cloves, crushed and minced

2 tablespoon Olive Oil

Splash of Water

Salt and Black Pepper to taste

DIRECTIONS:

Heat the skillet and add oil,

Sautee on the oil for about 4-5 minutes at medium-high heat.

After the cabbage is coated with seasoning and almost half done sauteeing, add a splash of water to help cabbage get softer.

Allow it to cook for additional 2-3 minutes. Season to taste.

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Meet my go-to meal of the week, Cornmeal with Pork and Onion with a wonderful gravy.

I call this my “to go” meal because when I do not know what to make for our dinner, this would be it.

My family loves it very much, and yes, there are never ever any leftovers. I serve it with sour cream, which goes so well with this combo.

I love shortcuts, and to be honest, I want my dinner to be done and on the table in less than 30 minutes, if possible.

Most of the time I purchase instant yellow cornmeal that is done in less than 5 minutes.

Check out some of my easy pork recipes.

Anyhow, if you try this comforting meal I know that you will love it. You can serve with any steamed vegetables too.

Also, if you do not eat pork you may use chicken, beef or lamb but the time might vary on how long it cooks. The chicken will cook faster than beef, of course.

Recently, I received this 10″ – 100% Ceramic Skillet with Cover and Silicone Pot Holder from Xtrema Ceramic Cookware and seriously fell in love with it.

It is built to withstand extreme heat and cold, each piece can go directly from oven to freezer.

Whether you want to cook on the stovetop, broiler, grill or microwave, you can do it all with it.

Ceramic pots and pans are incredibly safe and 100% non-toxic.

Made from inorganic minerals and ceramic cooking surfaced that is glazed and fired to a brilliant glossy finish.

You will never have to worry about unwanted elements such as lead or man-made materials leaching into your food.

I hope you try Cornmeal with Pork and Onion soon. As you can see it is super simple yet very tasty.

If y0ou do make it, tag me on Instagram @sandraseasycooking using hashtag #sandraseasycooking. Thank you so much in advance!

Sandra’s Easy Cooking is an Amazon Affiliate.

Click here to check my Amazon Store

Yield: Serves 4

Cornmeal with Pork and Onion

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Tasty and easy dinner idea Cornmeal with Pork and Onion

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Ingredients

Cornmeal

• 4 cups 940 ml water (low sodium chicken stock works fine too)
• 1 teaspoon salt
• 1 tbsp. Olive Oil

Pork and Onion

• 2 tbsp. oil
• 1 lb / 500g pork tenderloin,
• 1 onion sliced
• 2 garlic cloves minced
• Salt and ground black pepper to taste
• 1 teaspoon dried parsley
• 1 teaspoon dried oregano
• 4 oz chicken broth (100ml)
• 1-2 tbsp. unsalted butter

Instructions

1. Bring the water to a boil over medium-high heat. Add the salt and oil.
2. Pour slowly the cornmeal into the boiling water. Whisk fast.
3. Continue whisking until cornmeal is thickened, about a minute or two.
4. Turn the heat off the cover with a fitted lid and let it steam until ready to be served.

Topping:

1. Slice pork tenderloin, then make strips. Slice onion and minced garlic.
2. In a skillet or frying pan, add 2 tablespoons of Oil. Allow oil to heat on medium-high temperature.
3. Add onion slices, and allow it to cook for a few minutes.
4. Drop pork sliced into bite-sized pieces.
5. Season with seasoning to taste and herbs. Sear pork on all sides and let it get a bit brownish, then add chopped garlic and stir for 20-30 seconds.
6. Pour chicken broth, mix, and cover. Let it cook for 10 to 12 minutes at medium heat, or until the liquid had thickened.
7. At the very end add a knob of butter, tablespoon or two.
8. Serve it over the cornmeal.

Notes

Some types of cornmeal will cook longer, but regardless you will have to stir often and cook on low temperature, TASTE, and if it’s smooth in texture, if NOT then cover and let it steam, again on LOW temperature.

This cornmeal you do not have to cook for a long time. It cooks really fast and becomes thicker in no time. Please, be careful when you whisk. It will start to form bubbles, that sometimes fly. It ended up ones on my wrist and it was not pleasant as the burns were almost to the bone. I used Martha White, Yellow Cornmeal.

You can add peas or green beans to the pork. It is a very delicious combo.

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Who loves Chinese Food? I can see many hands up waving at me. Let me ask you, how many times monthly do you go to get takeouts?

I hear ya! Well, to be honest, I am guilty as charged. I would go just to get my favorite dishes, especially when I was pregs and too lazy to cook. I love Chinese food, as much as Korean and Japanese.

We have Asian influenced meals at least twice a week. I am fortunate enough that my family love the flavors too.

Click Here for more tasty Asian Influenced Meals

Broccoli and Pork Tenderloin Stir Fry is so simple and easy that the only time consuming is actually preparing before cooking and that is even faster than getting food to be ready in Chinese restaurant.

One of the ultimate favorites that I must have most of the time when I go is hot and sour soup. No matter how many times I made that soup at home, it was never the same as in the restoraunt.

Of course, beef and pepper combo as well broccoli and beef with refried rice. Did I get your mouth to drool? I know! I am totally evil.

However, I was craving it badly the other day and did not have any beef; getting out of my PJ was not an option. It is my stay at home mom uniform, after all. So, I used pork tenderloin instead of beef. Smart, huh?!

Also the point, in my opinion, is in the meat marinade. If you get it right, you can use any meat that you like, adjust the spiciness, thickness, sodium est.

That is the beauty of homemade. Trust me these pictures don’t do this dish justice. Now back to my video; It was as expected Fail attempt, again!

Not so easy standing in front of the camera. I wrote little cheat notes, and COULD NOT read what it says. LOL! SMH!

It was hilarious to my kids, of course! At least someone found it amusing. I will just stick to writing down recipes for a while. Thank you very much!

Yield: SERVES 4 to 6

Broccoli and Pork Tenderloin Stir-Fry

Prep Time: 10 minutes

Cook Time: 20 minutes

Marinade Time: 15 minutes

Total Time: 45 minutes

Simple, delicious and quick weeknight dinner.

Print

Ingredients

• 1 Tbsp Oil (Canola, Vegetable, etc)
• 1 pound Pork Tenderloin (or any other meat would work fine too) cut into bite-size pieces or strips
• ½ Large Carrot julienne, cut into matchstick size
• 2 cloves of Garlic minced
• 1 Inch Fresh Ginger minced
• ¼ Onion chopped or sliced
• 2 Cups Fresh Broccoli, sliced into equal size side, then blanched
• 1 Red Pepper sliced into strips *optional
• 1 Tbsp Oyster Sauce
• ½ Tbsp Soy sauce Lite, if needed to taste
• Garnish:
• Toasted Sesame Seeds
• Meat Marinade:
• ½ Cup Soy Sauce Tamari to sub for GF option
• 1 Tbsp Chinese Rice Wine, or dry Sherry also Gin could be alternative-more info in the notes)
• 1 Tbsp Sugar
• ½ tsp. Chili Sesame Oil, Sesame Oil for non-spicy option
• ½ Tbsp Corn Starch or Flour

Instructions

1. Cut the meat into bite-size pieces and mix the marinade mixture. Pour over the meat, mix with your hand so all the pieces can get coded and let it marinade for 15 minutes. Once the meat has been marinated enough preheat your wok or pan with oil.
2. Wash and blanched broccoli; blanching is a cooking process, when you boil water drop your vegetable in and let it stay for 50-60 seconds, take it off the heat and run the cold water over it-this is called shocking. It will have beautiful color, just a bit tender but still very crispy.
3. In a wok or pan with oil drop marinated meat and let it get nicely browned on both sides for a minute or two on medium heat.
4. Add minced garlic and ginger, stir-fry with meat-don't let it burn; You must stir.
5. Add sliced onions, red peppers (optional) and julienne carrots; Stir for a minute. All the addition of vegetables is optional. You can add more or you can add only broccoli.
6. Add blanched broccoli and pour over oyster sauce (and soy sauce if needed), stir for a minute just to get the broccoli heated through again.
7. Serve it over or with Steamed rice or it could go well with egg noodles too.

Notes

·       I use red bell pepper because I love a pop of red color, but it does give you a bit of sweetness too. I stock on peppers when they are on sale; wash, cut and freeze. Saving you time and money. My boys do not like cooked peppers or onions so most of the time as you can see on the pictures, I omit peppers and add onion powder.

·       If you cannot have Oyster sauce due to the Shellfish Allergies use Vegetarian Oyster Sauce which is made from Mushrooms.

·       Rice Wine Substitute:

·       Do: Dry Sherry is the most commonly recommended substitute for rice wine because not everybody can get rice wine. Dry Sherry is available in Liquor stores. It comes closest in flavor to Shaoxing rice wine, an amber-colored wine made with glutinous rice, wheat yeast, and spring water. Japanese Sake-although different in flavor than Chinese wine, could be used as a substitute. For non-alcoholic marinade use, apple juice or white grape juice; acid from either will act as a tenderizer.

·       Don't: Use rice vinegar in the marinade. It is vinegar and not wine, therefore, you will end up with slightly different flavor/taste.

FOR LOW CARB OPTION:

Use Cauliflower Rice or Shirataki Noodles

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