Best Vegan Ribs Recipe (2024)

FAQs

What is a healthy alternative to ribs? ›

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.

You soak the ribs in vinegar for a couple of hours, drain and dry with a paper towel, and then marinate with a rub (brown sugar and some spices). The vinegar adds flavor and the acidity tenderizes the meat.

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.

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.

Tofu and tempeh are versatile plant-based protein sources. You can marinate and grill them at BBQs. Tofu can be marinated in a variety of sauces or spices to add flavor. While tempeh, a fermented soybean product, has a naturally nutty taste.

Like most meats, a rack of ribs is incredibly low in carbs and fiber; it's all protein and fat. So as long as you're not slathering on that sticky sweet barbecue sauce all the time, ribs (especially nutrient-dense Ibérico pork ribs like St. Louis Ribs or a 4-Rib Rack) are ideal for keeping carbs to a minimum.

While not all pitmasters wrap their meat in the final stages of a cook, wrapping is an effective way of finishing a long cook without drying out the meat. You can wrap your meat in either foil or butcher paper. There are advantages to both, whether you're cooking brisket, pork butt, or spare ribs.

A chest wall reconstruction, also a type of open-surgery procedure, uses artificial bone or titanium rib plating, as a way to help rebuild the skeletal structure of your chest wall after chest wall resection.

Essentially, the vinegar solution "cleanses" the meat and makes the flavors shine through without any "gamey" flavor. According to Elizabeth, you don't need a charcoal grill to achieve deliciously-barbequed ribs.

Apple juice adds to the apple flavor of the rib sauce. It also creates steam inside the foil pack so the ribs don't dry out. If you don't have apple juice you can use orange or pineapple juice, stock/broth or just plain old water.

What does vinegar do to pork ribs? ›

The vinegar, brown sugar and lemon zest create a tangy rub with a warm spice kick from the paprika and allspice. As the ribs bake in the oven the meat becomes so tender it falls off the bone.

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!

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.

The longer simmering time helps break down the connective tissue and skin and brings out the tenderness and flavor. The key to this method is to simmer, not boil. If you boil the meat for an hour it can lead to prematurely cooking of the ribs and you'll end up with awful, tough meat.

Aptly nicknamed "wheat meat," seitan (pronounced SAY-tan) is made from gluten, the stringy protein that gives dough its stretchy texture. When starch is removed from the dough so that only the gluten is left — voila, you've got seitan!

Is Seitan Healthy? In many ways, yes, seitan is quite a healthy option. The seitan nutrition facts are hard to argue with: notable amounts of protein, iron, calcium, selenium, phosphorus, and B vitamins. This combination of macro- and micronutrients can result in some pretty impressive health benefits.

This brisket is made of seitan, which is made from vital wheat gluten, made by isolating the protein from wheat. That's why it's super duper high in protein.

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!