Air Fryer Pork Rib Roast with Crackling
Air fryer pork rib roast with crackling gives you a Sunday joint with blistered, crunchy skin and tender meat, without heating a full-size oven. A short blast at 200°C puffs up the skin, then a lower heat cooks the meat through. A large basket and a very dry, well-salted rind are what make it work, and a meat thermometer takes the guesswork out of the timing.
- Total
- 1 h 33 min
- Prep
- 15 min
- Cook
- 1 h 3 min
- Serves
- 4
- Per serving
- 400kcal
Choosing the ingredients for air fryer pork rib roast with crackling
Buy a joint with the skin on and an even layer of fat underneath, and ask the butcher to score the rind if you do not want to do it yourself. A rib roast is the bone-in loin, and the bones help the meat stay juicy while giving you natural slices to carve between. Pick one that fits the basket with a gap above, as the skin puffs up as it cooks.
Salt is the only seasoning the crackling needs. Fine sea salt drawn into the scored lines pulls out moisture and helps the skin blister.
Air fryer pork rib roast with crackling, step by step
Tap a time to start a timer.
- Dry the skin Pat the rind completely dry with kitchen paper. If you have time, leave the joint uncovered on a plate in the fridge for a few hours, or overnight, to dry the skin out further.
- Score and season Score the skin in lines about 5mm apart, cutting through the rind and fat but not into the meat. Rub the oil over the skin, then massage the salt well into the cuts. Season the meat sides and the underside with the pepper.
- Preheat Heat the air fryer to 200°C for . Check that the joint fits without touching the heating element.
- Crisp the skin Place the pork in the basket, skin-side up. Cook at 200°C for , until the skin has started to puff and blister.
- Cook through Turn the temperature down to 180°C and cook for another . From into this stage, check the thickest part of the meat with a thermometer, away from the bone. It should read 75°C.
- Rest and carve Lift the joint onto a board, tent the meat (not the skin) loosely with foil and rest for . Cut away the crackling in one piece, break it into shards, then carve the meat between the ribs. Serve with the pan juices.
Serving and leftovers
Serve the pork with apple sauce, gravy and the usual Sunday trimmings. Any leftover crackling goes soft in the fridge, so crisp it up for a few minutes in a hot air fryer before eating. Leftover meat keeps for 2 days in the fridge and is good in sandwiches.
If you want a conventional version for a bigger joint, the classic roast pork with crackling uses the oven, and air fryer crispy pork belly uses a similar method for a fattier cut.
Common problems and fixes for Air Fryer Pork Rib Roast with Crackling
- The crackling is chewy rather than crisp.
- Moisture is the usual cause. Dry the skin well, leave it uncovered in the fridge if you can, and salt it just before cooking. If the meat is done but the skin is soft, take the pork out, break off the crackling and return it to the basket at 200°C for 5 minutes.
- The joint will not fit, or the skin touches the element.
- Choose a joint that sits at least 3cm below the heating element. Ask the butcher to trim it, or use a smaller joint and start checking the temperature earlier.
- The meat is dry.
- It has gone past 75°C. Start checking the temperature earlier, and always rest the joint for the full 15 minutes before carving.
- The skin is burnt in patches.
- Cover only the burnt areas with small pieces of foil for the last 10 minutes, and make sure the basket is not full of fat, which smokes.
Frequently asked questions about Air Fryer Pork Rib Roast with Crackling
How long does it take to cook a pork rib roast in an air fryer?
A 1.2kg joint needs about 60 minutes: 20 minutes at 200°C, then 40 minutes at 180°C. Smaller joints take less time, so use a thermometer and look for 75°C in the middle.
What size of air fryer do I need?
A 6-litre basket or an oven-style air fryer is best for a 1.2kg joint. In a smaller basket, use a joint of about 800g and check the temperature from 40 minutes.
Can I cook it from frozen?
No. Defrost the pork fully in the fridge first, which takes about 24 hours for a joint this size, then dry the skin before cooking.
What can I serve with it?
Roast potatoes, carrots, greens, apple sauce and gravy make a classic Sunday plate. The potatoes can go in the oven while the pork rests.
How did you like the recipe?
4.8 / 5 · 35 ratings
