1.40g caster sugar

2.40ml low-salt soy sauce

3.1tbsp rice wine vinegar

4.2cm piece of ginger

5.1 clove of garlic

6.1 higher-welfare rack of baby back ribs (600g)

7.2 spring onions

1.Remove the shelf from the air-fryer drawer and go in with the sugar, soy and vinegar, along with 300 millilitres of water. Peel and finely grate in the ginger and garlic, add the cornflour and mix to combine, then replace the shelf.

2.Rub the rack of ribs with a little olive oil and a pinch of sea salt, then place it on the shelf (cut it in half to help it fit, if needed). Cook for 50 minutes at 160°C, or until the meat is tender and starting to get gnarly

3.Use tongs to carefully remove the shelf, tipping the ribs into the sauce, then turn the ribs to coat. Cook for another five minutes at 200°C, or until the sauce sets and darkens on the ribs and the surrounding sauce thickens, too.

4.Slice up the ribs, then trim, finely slice and scatter over the spring onions. Pour the remaining sauce into a bowl, for dunking. Great served with sticky rice and zingy seasonal greens.

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