Best Vegan Ribs Recipe (2024)

FAQs

What is the secret to juicy ribs? ›

Be sure to wrap the foil tightly to lock in moisture, as the steam from the ribs helps tenderize the meat, imbuing it with its own porky flavors. This is pork on pork, and one of the best ways to ensure the juiciest results. Another is the simple glaze you then prepare on the stovetop.

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.

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.

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!

Is seitan better for you than tofu? Both foods are a good source of plant-based protein. Seitan has twice as much per serving than tofu. However, tofu has more calcium, phosphorus, and antioxidants than seitan.

After disappearing from store shelves in 2018, the customer favorite is back to stay. After disappearing from store shelves in 2018, the customer favorite is back to stay. MorningStar Farms, a pioneering force in plant-based options, is making waves with the long-anticipated return of their vegan Riblets.

Seitan is a plant-based meat substitute made out of wheat gluten. It's made by rinsing prepared wheat dough to remove the starch, leaving a sticky mass of protein that can be flavored, cooked, and used in a number of dishes.

The Ingredients and Substitutes

Vital wheat gluten: This makes up the base of the vegan meat substitute. You can't replace it. Water: For more flavor, use vegan beef broth or vegetable broth. Seasonings: You'll need onion powder, garlic powder, and nutritional yeast for a savory, umami flavor.

When cooked low and slow, beef chuck roast can develop a rich and succulent flavor that closely resembles that of short rib. Another option is pork shoulder, also known as pork butt. While it may not have the exact same flavor profile as short rib, pork shoulder can still provide a delicious and tender alternative.

What is the 3 2 1 rule for ribs? ›

Essentially, 3 2 1 ribs go like this: 3 hours of smoking the ribs directly on the pellet grill. 2 hours wrapped in foil, still cooking on the grill. 1 hour of cooking, unwrapped and slathered in barbecue sauce.

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.

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.

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.

Soak your ribs in apple cider vinegar for 2 hours, then remove the vinegar, pay dry, and add your rub or seasonings! Or you can marinade your ribs overnight in the refrigerator, in a small bowl mix white sugar, paprika, salt, pepper, and ground cumin, and garlic powder!

Dry brining with baking soda is an ideal route for making slabs of ribs or roasts because it isn't time-sensitive! With this method, you can tenderize your cuts of meat with baking soda in the morning and have them ready to cook in for your afternoon barbecue or an appetizing feast at dinner.