Best Vegan Ribs Recipe (2024)

FAQs

What is the secret to juicy ribs? ›

They key to tender and juicy ribs is a slow cook process at low temperatures. The best way to maximize tenderness and juiciness is to braise your ribs, which means cook them in a liquid. This liquid needs to be salty to not draw the juices out of the ribs through osmosis.

The best vegan ribs made with tender meaty jackfruit, wheat gluten and all the traditional smoky barbecue spices. These meatless ribs are sure to impress even the pickiest meat eaters, a must make on your griddle, in the oven or your outdoor grill!

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. With these powers combined, you'll end up with juicy, tender ribs every time.

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 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.

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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Vegan barbecue mains

From plant-based burgers and skewers to pulled jackfruit and stuffed peppers, our gloriously simple yet sensational main courses are guaranteed crowd-pleasers. Load up some skewers with juicy chunks of mushroom, peaches, courgettes and red onions.

Drizzle the butter with honey and Vinegar Sauce. Place each rack of ribs over the butter meat side down. Season the bone side with additional rub and wrap the foil tightly around the ribs. Place the ribs back on the pit for an additional 2.5 hours or until the meat is “fall-off-the-bone” tender.

Can I use apple cider vinegar instead of apple juice on ribs? ›

They all work the same way in that they add moisture during the cooking process, however, the mix is really up to you and your flavor profile. I really like the addition of vinegar on a pork shoulder, but it is a bolder flavor then apple juice.

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.

Beef ribs. If you're looking for something vegan, look into Gardein (or MorningStar) brand or make your own using jackfruit. Although I prefer pork because they taste good to me you can have beef ribs or just about robs of any animal.

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.

Wrapping meat in foil mid-grill or smoke gives it the chance to continue cooking without getting too much of a bark. When done correctly, the Texas Crutch allows the meat to simmer in its own — and added — juices.

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.

Generally, Pork ribs benefit from a lengthy cook time over low temperature. So don't just chuck them in the oven immediately and you don't have to necessarily use the grill from start to finish. It can be hard to control the temperature if you're not experienced enough which will result in burnt and tough meat.

Even a simple concoction of Knorr Pork Cubes, salt, and pepper will do wonders for your meat's texture and flavor! Make sure to add some sugar, which will form a caramelized outer layer and seal in the rib's moisture.