Looking in to this later....
You definitely would want to check the video I linked to where the chef shows how to air fry those Char Siu sweet ribs. Easily the BEST tasting thing I ever prepared in the air fryer. The second batch where I used the correct POWDERED chicken bouillon and added the corn starch AFTER the ribs were covered in the marinade tasted EXACTLY like the sweet ribs I have enjoyed at Chinese restaurants. Actually, I think I enjoyed them more because while Chinese restaurants tend to use the baby back ribs, I used the fattier and juicier St. Louis ribs which I prefer. Actually I bought just regular spare ribs because the price is lower and then just cut them down to St. Louis ribs. The all meat sections I also used.
