Remove the tough membrane fascia from the back of the baby back ribs. (Watch our video to learn how to do this)
Cut each rib into individual pieces.
In a large bowl place ribs, beaten egg whites, salt, garlic powder, sugar, white pepper, sesame oil and rice wine. Mix well and marinate 1 hour to overnight covered in the refrigerator.
If you were marinating your ribs in the refrigerator, take them out and allow them to come to room temperature for about 30 minutes.
Pre-heat air fryer to 385 degrees F (196 Degrees C). Spray your air fryer tray with a little oil and the ribs to prevent sticking. (If your air fryer has more than one shelf, line the bottom shelf with parchment paper for easy clean up.)
Place your marinated Chinese ribs meat side down on the air fryer tray and cook for 20 minutes.
In the meantime, finely mince ginger, garlic and green onions and set aside.
In a pan place 1 tablespoon oil and fry ginger, garlic and green onions until just aromatic about 1 minute. Then remove and set aside. (Do not burn garlic as it will turn bitter)
At the 20 minute mark, turn your ribs over so that the meat side is up. Baby back ribs have that curve so they like to fall on their side. That is okay as the goal is to get them golden brown on all side. Set the timer for another 10 minutes on the air fryer. (Every air fryer cooks a little differently, so keep and eye on your ribs and turn often as needed)
Increase the temperature to 400 degrees F (204 degrees C) on the air fryer. Stand by and keep turning the ribs so they get golden on all sides. Technically speaking, ribs are safe to eat once they hit 145 degrees F (63 degrees C) but they would be super tough. Cooking your ribs until they hit about 195 to 203 degrees F (90 to 95 degrees C) will give the ribs a chance to let the fat render and the muscle fibers to relax for a tender bite.
Remove ribs from the air fryer and place on a plate and top with your fried ginger, garlic and green onion mixture. Garnish with mild chili peppers if desired and enjoy!