Best Vegan Ribs Recipe (2024)

FAQs

What is the secret to juicy ribs? ›

The secret to incredibly tender ribs is baking them low and slow. Baking ribs in the oven is so easy. 95% of the cooking time is spent relaxing while your ribs transform into fall-off-the-bone perfection.

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.

This recipe skips the braising step, so you have to keep them moist another way. Steam and basting are the magical solutions to this conundrum. 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.

How to Fix Dry, Chewy Ribs. 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.

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.

Dry rubs are great on their own but can be spectacular when finished with a sauce in the case of ribs, brisket, and pulled pork. Wet rubs are fantastic when you are cooking low and slow – again, brisket and pulled pork. This allows your food to develop a unique bark and allows the sugars to caramelize instead of burn.

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!

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.

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Arrange the ribs in a roasting pan and brush with the Liquid Smoke flavoring on both sides. Sprinkle both sides with the garlic powder, salt and pepper. Use a measuring cup to pour the water in a corner of the pan. (Don't pour the water over the ribs or the seasonings will wash off!)

How to get ribs to fall off the bone? ›

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.

Do you bake ribs covered or uncovered? You can cook ribs either covered with foil or uncovered. Foil is used to stop the meat from drying out but is not essential. If cooking uncovered and you notice the meat is drying out or browning too quickly, you can cover with foil for the remaining cook time.

The light connective tissue in ribs begins to break down around 195 degrees F. 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.

What longer cooking times do to beef ribs. You would think that longer cooking times would simply mean more tender, succulent beef. Sadly, this is simply not the case. Cooking any kind of meat for too long will usually leave it dry, tough, and utterly unappealing.

Essentially, the vinegar solution "cleanses" the meat and makes the flavors shine through without any "gamey" flavor.

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.

The simple answer is: smoke. The best way is to cook them in a smoker. Lacking that, you can throw some wood chips on your charcoal if you're using a grill. If you're using a gas grill you can put some chips in a foil packet, poke holes in the top, and place it right on the burners.

Ensure you don't dry the ribs

Don't wrap the ribs in cling film when using a dry rub overnight. If you do, the water from the meat will undo your efforts and everything you are trying to achieve by using a dry rub. To get the best results, store the uncovered ribs in the fridge or a cool and dry place.