Here’s something funny: I didn’t know what “ribs” were until I was twenty one years old. I knew they were some type of meat that I wasn’t interested in, but that was about it. And then I got a job waiting tables at a restaurant specializing in prime rib. (I had given up meat long ago by this time.) I thought what I was serving was the same thing as spare ribs, until a customer corrected me. Apparently ribs and prime rib are totally different things. Oops! So yeah, that’s how I learned what ribs are. Hopefully that little tale hasn’t destroyed my credibility. Assuming not, how about some vegan ribs from a girl that’s never had a non-vegan rib?!
Ingredients You’ll Need
Water. Soy sauce. Gluten-free tamari or liquid aminos can be substituted if needed. Maple syrup. Another liquid sweetener such as agave or coconut nectar can be substituted if needed. Liquid smoke. Look for this near where barbecue sauce is sold at the supermarket. Spices. We’re using sweet paprika, onion powder, and garlic powder. Tempeh. If tempeh is a new ingredient to you I recommend reading up on it in this article. Feel free to use any variety that you can get — plain, multigrain, flax, or whatever is available! Canola oil. Just about any high heat oil can be substituted, such as peanut oil, avocado oil, or corn oil. Barbecue sauce. You can use store-bought or homemade vegan barbecue sauce for this recipe. If you buy it at the store be sure to check the ingredients for things like honey and anchovies. Fresh chives. These are totally optional, but I love sprinkling them on top of my vegan ribs before serving.
Tip: If you find tempeh to be overly bitter, try steaming it before cooking to remove some of that bitterness. I wrote an entire article on how to steam tempeh.
How They’re Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!
Start by mixing your water, soy sauce, maple syrup, liquid smoke, and spices. This will be your braising liquid for the tempeh. Now place the entire block of tempeh into a skillet and pour the braising liquid over it. Place it over heat and allow it to simmer for about 5 minutes on each side. Spoon some of the liquid over your tempeh every so often while it cooks.
Remove the tempeh from the pan, then deglaze the pan with some water. Carefully wipe it dry and place it back on the stove.
Tip: To deglaze means to add some water to your pan while it’s still over heat, making it easier to scrape off any bits of crusted on food.
Add some oil to the pan and return the block of tempeh to the pan. Cook it for about 5 minutes on each side, until both sides are dark and crisp in spots.
Tip: You can skip this step if you follow an oil-free diet. The tempeh won’t have as much of a crispy coating, but it will still be delicious!
Spread half of your barbecue sauce over the block of tempeh and pop it into the oven to bake for 10 minutes.
Slice the tempeh into individual “ribs” when it comes out of the oven, then top them with additional barbecue sauce and chopped fresh chives.
Variation: Grilled Tempeh Ribs
I baked my ribs because I’ve yet to open the barbecue grill for the season, but you could grill yours if you like. Just place the entire block of tempeh directly on a preheated grill and cook it for about 10 minutes, until charred in spots. Tip: If you’re headed to a cookout, follow the recipe up to the step of slathering the tempeh with barbecue sauce. Take the tempeh and sauce with you, and when you’re ready, slather and grill your tempeh ribs.
Leftovers & Storage
Leftover vegan ribs will keep in an airtight container or sealed plastic bag in the refrigerator for about 3 days, or in the freezer for about 3 months.
More Tempeh Recipes
Tempeh Bacon Tempeh Stir-Fry Tempeh Tacos Smoky Marinated Tempeh Blackened Tempeh Sandwiches
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