BBQ Tempeh Ribs
Tempeh sliced and seared in cast iron until golden and nutty, then coated in a homemade BBQ sauce that is sweet, smoky, tangy, and glossy. Sticky, messy, eat-with-your-hands energy.
Ingredients
For the BBQ Sauce
- 2 tablespoons cornstarch
- 1 cup vegetable broth cold
- 1 1/4 cups ketchup
- 1/3 cup brown sugar
- 1/3 cup tamari or soy sauce
- 1/3 cup apple cider vinegar
- 2 teaspoons liquid smoke
- 1 1/2 tablespoon garlic powder
- 1 tablespoon onion powder
- 1/4 teaspoon cayenne
For the tempeh:
- 2 8 oz packages of tempeh sliced into eighths widthwise
- 2 tablespoons olive oil
Instructions
Make the sauce:
- In a small saucepot, use a fork to vigorously whisk the cornstarch into the vegetable broth until it’s mostly dissolved. Add the remaining ingredients and mix well.
- Place over medium heat, stirring occasionally, until it comes to a boil. Once boiling, lower the heat to a low simmer and let the sauce thicken for about 5 minutes. Remove from the heat.
Make the ribs:
- Preheat a large skillet over medium heat. Drizzle in 1 tablespoon of oil and a pinch of salt. Fry tempeh on one side till browned, about 5 minutes. Drizzle the remaining oil over the tempeh and sprinkle with salt then flip. Brown that side for about 5 minutes.
- Pour about 1/2 cup of barbeque sauce into the pan and flip to coat. Let it cook and caramelize for about 3 minutes.
- Remove from pan and line the ribs up on a plate. Drizzle more warmed barbeque sauce all over them to serve.
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