Best Vegan Ribs Recipe (2024)

FAQs

What is the secret to tender ribs? ›

The secret to incredibly tender ribs is baking them low and slow.

Baking ribs in the oven before grilling them is a great method for achieving fall-off-the-bone tenderness. The low and slow baking process allows the flavors of the seasoning and rub to penetrate deeply into the meat, resulting in more flavorful tender ribs.

Vegan BBQ Ribs are made using Seitan. It's often called “wheat meat.” Seitan is fairly bland and tasteless on its own. But, when spices like onion powder and soy sauce are added it becomes a very savory and meaty dish.

The best vegan ribs made with tender meaty jackfruit, wheat gluten and all the traditional smoky barbecue spices. These meatless ribs are sure to impress even the pickiest meat eaters, a must make on your griddle, in the oven or your outdoor grill!

Dry brining with baking soda is an ideal route for making slabs of ribs or roasts because it isn't time-sensitive! With this method, you can tenderize your cuts of meat with baking soda in the morning and have them ready to cook in for your afternoon barbecue or an appetizing feast at dinner.

Your goal is to get good color and caramelization on the outside of the ribs, but also to cook them long enough that the tough collagen breaks down and the meat becomes tender. Generally, the ribs will be browned before the meat is done, which is where the balancing act comes in.

Onion and garlic are classic flavor enhancers. Ground mustard ends up in almost all of my rubs as a punchy, almost acidic note of brightness. My secret ingredients in my rib rub are cinnamon and celery salt.

Meat Thermometer

Anything under that temperature and your ribs will be chewy, stringy, and tough. At 195 degrees F, that tissue starts to gelatinize and turn into tasty, melty deliciousness. Most ribs hit their sweet spot for doneness around 198 degrees F, but some take until 203 degrees F to be perfectly tender.

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Both seitan and tofu are plant-based proteins. However, while seitan is an excellent plant-based protein alternative, tofu is a complete protein (seitan lacks the amino acid lysine). Unseasoned tofu is typically lower in sodium than store-bought seitan, which can be processed with salt, sugar or other flavors added.

What are Chinese ribs made of? ›

Chinese-style barbecue spare ribs are a form of siu mei, Cantonese-style roasted meats. You know, the ones that hang out in the windows in Chinatown? The most common cut of meat used for traditional char siu is thin strips of fatty pork shoulder, but ribs are not uncommon and make perfect finger foods.

If they aren't braised long enough, they can be super tough to eat; if they are cooked too long, the meat will just fall apart. The key to preparing short ribs is to cook them until they reach a point that is just before they would fall apart.

The reason they're called short ribs is that they're generally cut much shorter, proportionally, than pork spare ribs—3 to 4 inches long in most cases, and sometimes even shorter, which of course is because the beef carcass is so much more massive than pork, and cutting them any longer would make them unmanageable.

One possible substitute for short rib is beef chuck roast. This cut of meat has a similar marbling and tenderness that can withstand long cooking times. When cooked low and slow, beef chuck roast can develop a rich and succulent flavor that closely resembles that of short rib.

Mix brown sugar, fajita seasoning, and paprika in a bowl. Rub both sides of pork spareribs with the brown sugar mixture. Place spareribs in a 9x13-inch baking pan; cover and refrigerate 8 hours or overnight. Preheat the oven to 250 degrees F (120 degrees C).

Fall off the bone tender, these Vinegar and Spice Baked Baby Back Ribs are super easy to make and can be enjoyed year round. These definitely deserve a place at your table!

Moist, gentle heat and a wet vinegary sauce can save dry ribs. Here's what to do: Make a 50/50 mixture of your favorite BBQ sauce and apple cider vinegar and coat the ribs in this mixture. Then wrap the ribs tightly in foil and put them in a low oven (say 300°F) for about an hour.