Best Vegan Ribs Recipe (2024)

FAQs

What is the secret to tender ribs? ›

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!

The trick is so good, she says, she sometimes does it even with really fresh, beautiful ribs. Essentially, the vinegar solution "cleanses" the meat and makes the flavors shine through without any "gamey" flavor.

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.

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.

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.

You can get very juicy ribs by cooking them at 135 degrees, but making them tender takes two or three days. At 160 degrees, you get tender ribs in 10 to 12 hours. At 170 to 180 degrees, the meat is noticeably dryer, but the cooking time is a more manageable 6 to 8 hours.

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.

Seitan is a plant-based meat substitute made entirely out of hydrated and cooked vital wheat gluten flour. Gluten is a mixture of the proteins prolamin and glutelin found in wheat and similar grains, such as barley and rye.

About Heppi®Ribs

Heppi® Ribs are juicy and tender, with a satisfying bite and spicy kick. The Ribs have the same WOW-effect as Plenti®. They come in a boneless rack, which means twice as much plant meat compared to actual pork ribs.

Flavorful, easy-to-prep boneless short ribs aren't actually cut from the rib section of the cow, as their name implies. They are cut from the chuck, or shoulder, of the animal. For that reason, chuck roast is the best substitute when boneless short ribs are unavailable.

Why do people soak ribs in soda? ›

These beauties are marinated for 24 hours in Coca-Cola (my all time fav soft drink) which breaks down the meat and makes it extra tender and it leaves the ribs infused with just the right amount of sugar. To that, we'll add some spice, cook them until tender and then douse them with a homemade BBQ sauce.

With that in mind, what I tend to use and find is the best spritz for smoking is apple cider vinegar but water will work as well, or a 50/50 mix. Another great alternative is apple juice where the sugars in the juice also add another level of flavour to your bark.

The vinegar adds flavor and the acidity tenderizes the meat. I would recommend adding a few more ingredients to your marinade. Vinegar alone might leave your ribs a little, well, vinegary. If you really want your ribs to have a sour-ish flavor you might consider making pork adobo.

The word seitan — how we refer to protein products made from wheat gluten today — was introduced by George Ohsawa in 1961. The origins of this word are unclear but it is said to be derived from two Japanese characters meaning “fresh” or “raw” and “protein”.

One serving provides 32.6 g of protein, 6.4 g of fat, 35.5 g of carbohydrates, 1.2 g of fiber, 640 mg of sodium, 9% DV iron, and 122% DV B12.