日本語
Appearance
Display Mode

récolte / RAO-3

Spiced Spare Ribs

Coat 4 small bone-in pork ribs with cumin and paprika and cook without a sauce. The ingredient ratios, settings, and texture are untested on the actual appliance.

Serves 2 / 4 spare ribs, approx. 400gMeat DishesOriginal; not tested on actual equipment

These recipes are specific to each model number. Even within the same brand, do not apply settings intended for one model to another.

Initial Heating Settings

Initial Verification SettingsAir Oven180°C / 25min

Flip after 15 minutes. After 25 minutes, check to see if the center temperature remains at 75℃ or higher for 1 continuous minute.

This is the cooking time for the first round. Please refer to the instructions for preheating. You’ll need to check for doneness and cook further as needed.

Remove any thick chunks of fat, rub the spices into the meat, and let it rest in the refrigerator for 15 minutes. The total time, including prep, cooking in batches, and measuring, has not been measured.

Check Before Cooking
  • Use bone-in spare ribs cut into pieces of approximately 100g each × 4 pieces, with a length of 10cm or less and a maximum thickness of 30mm at the thickest point. Rack-style or thick blocks are not suitable. If there isn’t enough space between the pieces, separate them into sets of 2.
  • Start with meat that is refrigerated, without preheating the air fryer. Cooking times for frozen meat, ingredients of varying quantities or thicknesses, or different air fryer models have not been verified.
  • Cook in a single layer with space between items, avoiding overcrowding. Separate any items that do not fit in a single layer, and for each batch, follow the initial settings and check the core temperature. From batch 2 onward, the interior is already warm, so results may differ. Do not convert capacity to weight, and do not extend cooking time proportionally to 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 use the appliance continuously for 180 minutes or longer, including when additional cooking or cooking in batches. If you notice any unusual odors or abnormal smoke, stop operation immediately and follow the instructions in the user manual.

Instructions

0 / 6 Complete
  1. 01

    Check the size and trim the fat

    Do not wash the raw meat; pat the surface dry with paper towels. Wash your hands, the knife, and the cutting board after handling the 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 chunks 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. Add the lemon after cooking.

    Discuss these instructions
  3. 03

    Arrange in a single layer

    Attach the inner rack to the basket in the correct orientation. Arrange the ingredients in a single layer without stacking them, leaving space between each piece. If everything does not fit, divide the batch into 2 or more portions and refrigerate the remaining portions. Do not line the basket with paper or foil, and do not block the steam vents. Do not fill beyond the MAX line.

    Discuss these instructions
  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 your first test run and start the cycle. After 15 minutes, press START/STOP to pause, then carefully pull out the basket, being mindful of the hot steam. Flip the food, switch its position front to back, place it back in the basket, and resume cooking. The display indicating the end of the cooking time does not guarantee that the food is fully cooked.

    Discuss these instructions
  5. 05

    Measure the core temperature and holding time

    After 25 minutes, confirm that operation has paused or finished, then remove the basket. Insert the thermometer into the thickest part of the meat on both sides of the bone for all 4 pieces, taking the core temperature without touching the bone. Also take a reading from a different angle near the bone, and use the lower value. Use a food-grade core 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 period, reheat the meat and measure again. Do not judge doneness based on color, juices, or 1 temperature reading. Remove the thermometer before reheating, and wash any parts that have come into contact with uncooked meat before reusing them.

    Discuss these instructions
  6. 06

    Cook further as needed and finish

    If the temperature or holding time is insufficient, set Air Oven to 180℃ for 5 minutes for additional heating. Stop manually after about 2〜3 minutes and recheck that the same center temperature is maintained continuously for 1 minute. Repeat as needed. The 2〜3 minutes is neither the appliance setting nor a guarantee of doneness. Once the requirements are met, remove with clean tongs and serve with lemon. Whether the meat becomes tender enough to come off the bone easily has not been verified.

    Discuss these instructions

Check the results

The dish is considered done when a thermometer confirms that the core temperature has remained at 75℃ or higher for at least 1 minute continuously. Once this condition is met, remove the dish with clean tongs and garnish with lemon. It has not been verified whether the meat will be tender enough to fall off the bone easily. The initial settings do not guarantee the completion time.

Reference Information on Heating and Food Poisoning Prevention ↗

If you get stuck along the way

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

Measure the thickest part of the meat, excluding the bone, and perform additional heating and measurement. Next time, choose pre-cut pieces that are smaller and thinner, and do not adjust the cooking time based on size.

Excess fat drips out and causes smoke

If unusual smoke or a burning smell occurs, stop use and follow the instruction manual. Do not discard the fat or add water while it is hot. Next time, trim excess fat from the outside of the meat.

How the Recipes Were Created and Sources Consulted

These are original recipes created using AI on Crisp. They are not listed as official manufacturer recipes or recipes that have been verified using actual devices.

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 400g of meat with a maximum thickness of 30mm and uses dry spices without a white-wine, fruit, or honey marinade. The independent procedure adds turning and thermometer checks that the center near the bone stays at 75℃ or higher continuously for 1 minute. It does not use the official juice-based guide as a safety test; time and texture remain unverified.

See the official “Orange Rosemary Spare Ribs” recipe ↗

Source checked: 2026-09-07

The manual states that a short press of TIME changes the setting by 5 minutes, while its cooking references also include times such as 18 minutes. Since actual device increments are unverified, this page uses initial settings in 5-minute increments and distinguishes them from elapsed checking times. Omitting alcohol is an independent prototype policy.

Take notes on the results of your test runs

Notes are saved only on this device. They are not used to determine whether a recipe has been verified.

Another dish using the same model