Teriyaki Sauce Grilled Ribs

Tear off the membrane at the bottom of the ribs and cut them in half, because the air fryer is small, so roast them one piece at a time.

Place a bowl, pour in 2 tablespoons of teriyaki sauce, 1 tablespoon of light soy sauce, 1/2 tablespoon of dark soy sauce, 1/3 teaspoon of black pepper, and 1 tablespoon of rose wine, and mix well;

Score the meaty side of the ribs into a pineapple diced shape, deep to the bone, to allow the flavors to penetrate easily;

Pour in the prepared marinade for the meat, and gently rub it evenly with your hands;

Poking dense holes in the meat with an awl allows it to absorb flavors better;

Wrap the ribs separately in aluminum foil;

Put in the air fryer at 400°F, bake for 30 minutes, then flip and bake for another 10 minutes. Unwrap the foil, insert a meat thermometer into the thickest part of the meat. If the temperature exceeds 170°F and no blood seeps from the meat, it is fully cooked. If the ribs are too big, they must be baked piece by piece in the air fryer.

Take a rice bowl, add 1 tablespoon of teriyaki sauce, 1 tablespoon of honey, 1/2 tablespoon of oyster sauce, and 1 tablespoon of light soy sauce, and mix well;

Brush the surface with barbecue sauce on the front of the ribs, place the rib rack back into the air fryer with the meat side up, set to 400°F for 6–8 minutes, and roast until a reddish-brown color; if the color is still light, you can roast for another 3–5 minutes.

Flip the ribs to the back side, brush a layer of barbecue sauce on the back as well, and bake at the same temperature for 5–7 minutes, until they reach the color we desire;

Place a small pot on the stove, add the leftover surface-browning sauce, pour in 2/3 cup of water, add 1/2 tablespoon of cornstarch and 1 teaspoon of sesame oil, turn the heat to high, stir constantly, cook until the sauce bubbles vigorously, turn off the heat, pour the sauce over the meat, and it's done. Please see the finished product picture.