Whether to blanch the ribs or not, it should be determined according to the practice, and you can't generalize whether to blanch, or not to blanch.

There are some practices that if you blanch first, the ribs will be old, and the texture will be hard and chewy. For example, sweet and sour ribs, garlic ribs, steamed ribs. Do these dishes, ribs can not be blanched, if the ribs blanching, ribs meat becomes hard, meat eat also firewood. When doing braised pork ribs or stewed pork ribs, you need to blanch them now to deodorize them.

The following are some of the precautions for deep frying ribs in an air fryer

One, the ribs must be small.

Two, hanging the paste is a more critical item, otherwise there is no feeling.

Three, the temperature and time should be chosen moderately to prevent scorching.