Best Vegan Ribs Recipe (2024)

FAQs

What is the secret to juicy ribs? ›

Select a lean rib and cut off the visible fat. We like our ribs lean, tender, and beautiful. Cook them low and slow. Two pounds or less will take 4 1/2 hours at 225 degrees F.

Using a small saucepan heat apple cider and butter and then place it in the grill with the ribs. The steam from the liquid will keep the ribs from drying out. Basting the ribs every 45 minutes to an hour will really help the smoke particles cling to the meat and form a beautiful red mahogany smoke ring.

You may, if desired, spritz or mop your ribs while smoking with a liquid of your choice. Apple juice or cider, butter, Dr. Pepper, apple cider vinegar, beer… there are plenty of options.

Using a dry rub creates a savory, crispy crust and enhances the flavor of the meat without adding additional moisture. It's great for grilling ribs or other meat you have to cook quickly or on meats that don't easily tenderize.

The taste is meaty with a subtle smokiness and very little trace of the soy in the ingredients. Without the marinade, there isn't much flavour, but you wouldn't eat ribs without marinating them or adding a spice rub. After all, as we vegans always say – it's not the meat that tastes good, it's what you flavour it with!

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.

Riblets return to the frozen aisle after over five years.

MorningStar Farms Riblets will be returning to shelves in spring 2024 in two sauces, Sweet BBQ and Korean BBQ, and come in a convenient, ready-to-cook and -serve tray of two riblets for an SRP of $8.79.

The best, most fool-proof way to make sure that your ribs are fall off the bone tender is to bake them, covered, at a low temperature in your oven. We bake our ribs in a 275°F oven for two to three hours. It is this simple method that guarantees tender ribs!

321 ribs are a foolproof way to get fall off the bone tender ribs. The 321 rib method is based on smoking ribs at a certain temperature for 3 hours, wrapping them with liquid for 2 hours, and saucing them for the final 1 hour.

You need a fairly sharp juice so whatever alternatives you choose to use, try to look for versions that don't have much added sugar. Pear or white grape juices are fairly neutral in taste and you could try one of these if you can't use apple juice.

What is vegan brisket made of? ›

The Ingredients and Substitutes

Vital wheat gluten: This makes up the base of the vegan meat substitute. You can't replace it. Water: For more flavor, use vegan beef broth or vegetable broth. Seasonings: You'll need onion powder, garlic powder, and nutritional yeast for a savory, umami flavor.

To get that effect without sacrificing your diet, switch out pork ribs for lamb. A serving of lamb chops contains 200 less calories than a portion of baby back ribs, and just a sixth of the fat. They can also be fired up on the grill, making them a perfect option for your next outdoor barbecue.

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.

A charcoal or wood fire will give you the best flavor, but any heat will cook the ribs. 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.

Tenderize Meat with a Baking Soda Dry Brine

Dry brining with baking soda is an ideal route for making slabs of ribs or roasts because it isn't time-sensitive!

I like to add in smoked paprika for a boost of wood-fired flavor as well as a gorgeous red color that pops. 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.