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récolte / RAO-3

Spiced Spare Ribs

Coat 4 small pork chops on the bone with cumin and paprika, and cook them without using any sauce.

Serves 2 / 4 spare ribs, approx. 400gMeat DishesOriginal
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The official sources referenced are listed in the "References" section at the bottom of the page.

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Initial Heating Settings

Initial Verification SettingsAir Oven180°C / 25min

Flip after 15 minutes. After 25 minutes, check whether the center temperature remains at 75℃ or higher for 1 continuous minute. Measure the center temperature and holding time at the thickest part. Transfer any items that meet the completion criteria to a clean plate. If the food does not meet the criteria, but shows no signs of burning or abnormalities, remove the temperature probe and return the food to the air fryer, then resume cooking for the remaining time originally set. If the food is still not done after the set time has elapsed, stop heating and proceed to the final verification step. Do not resume cooking if the food has started to burn. If smoke, a strange odor, or an error message appears, stop the appliance immediately, discontinue use, and follow the instructions in the user manual.

Instructions for preheating, mid-cooking checks, and how to check for doneness are included in the preparation instructions.

Remove any thick chunks of fat, rub the spices into the meat, and let it sit in the refrigerator for 15 minutes.

Check Before Cooking
  • Use boned spare ribs cut into pieces (approx. 100g each × 4 pieces), each no longer than approx. 10cm and no thicker than 30mm at the thickest point. Rack-style or thick block cuts are not suitable. If they do not fit, do not begin cooking; proceed to the “Arrangement” section in the conditions.
  • If using frozen meat, put it in a leakproof bag or container and thaw it thoroughly in the refrigerator, including the center. Once thawed, prepare and cook it immediately. Do not thaw it at room temperature.
  • Start with chilled meat, without preheating the empty appliance. Do not use these settings for ingredients with different quantities or thicknesses.
  • Cook in a single layer with space between the pieces so they do not overlap. If they do not fit, do not start cooking; proceed to the “Arrangement Check” section in the conditions. Do not convert capacity to weight, and do not extend the cooking time based on the amount of meat.
  • The device is designed to automatically turn off if it remains paused for approximately 10 minutes. When resuming, check the remaining time and mode; do not simply add the full initial cooking time again.
  • Do not operate continuously for 180 minutes or longer, including additional heating and cooking in batches. If you notice any unusual odors or excessive smoke, stop operation and follow the instructions in the user manual.
  • Before heating, arrange the specified amount for one batch in a single layer with gaps, and check that everything fits. If it does not fit, do not start; choose an official procedure for the same model that matches the amount and thickness. Do not split it into batches while keeping the original time or scale the time in proportion to the weight.
  • Before removing the food midway through, press START/STOP to pause, then carefully place the basket on a trivet, being mindful of the steam. Return the basket to the oven and press START/STOP to resume the remaining time.
  • Using a food thermometer and a timer, ensure that the center of the thickest part of each ingredient remains at 75℃ or higher for at least 1 continuous minute. Do not place the tip against bones, and measure vegetables that have come into contact with raw meat under the same conditions. Remove standard thermometers before reheating, and clean them after each measurement.

Instructions

0 / 7 Complete
  1. 01

    Check the size and trim the fat

    Do not wash raw meat; pat the surface dry with paper towels. Wash your hands, the knife, and the cutting board after handling raw meat, and keep them separate from utensils used for cooked food. Remove the paper towels; do not place them inside the air fryer. Use small, pre-cut spare ribs with the bones still attached. Remove any thick clumps of fat around the meat and ensure the thickest part is 30mm or less. Do not cut the bones with a household knife.

    Discuss these instructions
  2. 02

    Add dry spices

    Mix 3g salt, 1.5g paprika, 0.6g cumin, 0.6g garlic powder, and 0.3g black pepper, then lightly coat the meat with this mixture along with 3g rice bran oil. Cover and let sit in the refrigerator for 15 minutes. Serve with lemon slices after cooking.

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  3. 03

    Arrange in a single layer

    Attach the inner rack to the main basket in the correct orientation. Arrange the ingredients in a single layer without stacking them, leaving space between each item. If they do not fit, do not start cooking; proceed to the “Arrangement Check” section in the conditions. Do not line the basket with paper or foil, and do not block the steam vents. Do not fill beyond the MAX line.

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  4. 04

    Air Oven: Start at 180℃

    Do not preheat; simply place the basket with the ingredients inside. Set the Air Oven to 180℃ for 25 minutes for the initial test run, then start. After 15 minutes, press START/STOP to pause, and carefully pull out the basket, being careful of the hot steam. Flip the ingredients, swap their front and back positions, return the basket to the oven, and resume cooking. For mid-process checks, follow the “Completed,” “Not Completed,” or “Abnormal” determinations in the “Heating Stage” column, and use the controls in the “Conditions” column to stop or resume.

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  5. 05

    Measure the core temperature and holding time

    After 25 minutes, check for “Pause” or “End” and remove the basket. Insert a thermometer into the thickest part of the meat on both sides of the bone for all 4 pieces, taking the center temperature without touching the bone. Also take a reading from a different angle near the bone, and use the lower reading. Use a food-grade thermometer to confirm that the core temperature remains at 75℃ or higher for at least 1 continuous minute. Measure the holding time after the reading stabilizes; if the temperature drops below 75℃ during this time, do not consider the meat done and proceed to the final verification step. Do not judge doneness based on color, juices, or only 1 temperature reading. Remove the thermometer before reheating, and wash the part that came into contact with uncooked meat before reusing it.

    Discuss these instructions
  6. 06

    Verify the completion criteria

    If the dish does not meet the completion criteria, stop heating and proceed to the final checking step. Once the criteria are met, remove the dish with clean tongs and serve with a slice of lemon.

    Discuss these instructions
  7. 07

    What to check if the food is not yet done

    If the dish does not meet the completion criteria, review the intermediate checks and finishing standards listed here once more. If you cannot find instructions in the reference materials or the product’s cooking instructions that correspond to the same ingredients, quantities, thickness, and starting condition, do not continue heating based on guesswork, and do not eat the food. Avoid refrigerating partially cooked meat and finishing it at a later date.

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Check the results

Use a thermometer to confirm that the core temperature remains at 75℃ or higher for at least 1 continuous minute; once this is achieved, the dish is ready. If these conditions are met, remove the dish with clean tongs and serve with a slice of lemon.

Reference Information on Heating and Food Poisoning Prevention ↗

Things You Can Verify Without Consulting Anyone →

If you get stuck along the way

The meat around the bone does not meet the testing criteria.

If the food does not meet the completion criteria, stop heating and proceed to the final check step. Next time, choose pre-cut pieces of meat that are smaller and thinner, and do not adjust the cooking time based on size.

Excess fat drips out and causes smoke

If you notice unusual smoke or a burning smell, stop cooking immediately and follow the instructions in the user manual. Do not discard hot oil or add water while it is still hot; next time, remove any excess oil from the outside.

How the Recipes Were Created and Sources Consulted
Standards verified in official documents
RAO-3 / 4 spare ribs (approx. 500g) and an orange / Air Oven / 180℃ / 25 minutes.
Independently designed details and unverified points
Crisp. specifies a maximum weight of 400g and a maximum thickness of 30mm at the thickest point; it uses a dry spice seasoning and does not include a marinade made with white wine, fruit, or honey. Add the steps of flipping the meat and using a thermometer to confirm that the center of the meat near the bone reaches at least 75℃ for 1 minute continuously. Do not use the official guidelines based on meat juices to determine safety; the cooking time and texture have not been verified.

See the official “Orange Rosemary Spare Ribs” recipe ↗

Source checked: 2026-09-07

The initial setting is in 5-minute increments. Check the progress based on the elapsed time since heating began; do not use the check time as the unit’s set time.

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