VEGAN RIBS RECIPES

RIBS RECIPES | BBC GOOD FOOD

Ribs recipes | BBC Good Food image

A cheap cut of meat that's best served in a tasty, sticky marinade and slow-cooked until tender. Try one of our favourite pork and beef rib recipes.

Provided by Good Food team

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Ingredients

SHORT RIBS RECIPES | BBC GOOD FOOD

Short ribs recipes | BBC Good Food image

Beef ribs are delicious marinated and slow cooked or barbecued. From sticky beer-braised short ribs to Thai-style beef curry, there are many ways to enjoy this tender cut of meat.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

More about "vegan ribs recipes"

BARBECUE RIBS | PORK RECIPES | JAMIE OLIVER

From jamieoliver.com
Total Time 1 hours 45 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 737 calories per serving

1. Preheat the oven to 200ºC/gas 6. Preheat your barbecue.
2. Drizzle a little oil over the ribs, season with sea salt and black pepper and rub all over to coat.
3. Make the marinade. Deseed and finely chop the chilli, peel and grate the ginger and garlic then place them all in a medium pan along with the apple juice, white wine vinegar, tomato ketchup, mustard, soy sauce and brown sugar.
4. Whisk the ingredients together and place the pan over a medium heat. Stir until the sugar dissolves, then simmer for 10 to 15 minutes, or until the sauce has thickened.
5. Put the ribs in a large roasting pan, brush with the marinade and cover with foil.
6. Cook in the oven for 1 hour 15 minutes, or until the meat pulls away from the bone easily. Baste the ribs with the marinade after 30 minutes. After 1 hour of cooking time remove the foil, baste and cook, uncovered, for the final 15 minutes, basting halfway through.
7. Once your barbecue is hot, transfer the ribs to it. Cook over a medium-low heat for 5 to 10 minutes.
8. Transfer the ribs to a board and cut them up. Serve with handfuls of rocket and watercress, if you like.

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INSTANT DUTCH OVEN – CHINESE BBQ RIBS – INSTANT POT RECIPES

From recipes.instantpot.com
Cuisine Chinese

Transfer ribs to serving platter. Serve.

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BEEF SHORT RIBS RECIPE | JAMIE OLIVER RECIPES

Sticky and delicious, these tender beef short ribs are well worth the wait.
From jamieoliver.com
Total Time 8 hours 15 minutes
Cuisine american
Calories 621 calories per serving

1. Preheat the oven to 100ºC/212ºF/gas ¼.
2. Place the ribs in a snug-fitting roasting tray, season with sea salt and black pepper, drizzle with oil, then rub all over. Cover tightly with a double layer of tin foil, then cook for 7 to 8 hours, or until tender.
3. When the time’s up, transfer the ribs to a baking tray. Skim away the fat from the roasting tray and reserve in an airtight jar (use it for delicious roast potatoes another day).
4. Place the roasting tray over a high heat on the hob and bring the juices to the boil. Simmer for around 2 minutes, then add the remaining sauce ingredients. Bring back to the boil, then reduce the heat to low and simmer for a further 10 minutes, or until the sauce has thickened and coats the back of a spoon.
5. Brush most of the sauce onto the ribs so they’re nicely coated all over, then return the ribs to the oven for 20 to 40 minutes, or until sticky and caramelised to your liking.
6. Meanwhile, place a small frying pan over a medium heat. Add the caraway seeds and toast for around 1 minute, or until smelling fantastic. Tip into a large bowl.
7. Finely chop the dill and pickled onions, then add to the bowl with the mayo, yoghurt, mustard, white wine vinegar and a splash of the pickled onion vinegar. Whisk well to combine.
8. Remove the beetroot leaves and set aside. Scrub and trim the beetroot and carrots, then pass all the vegetables and the beetroot leaves through the fine slicing attachment in a food processor. Add to the dressing, toss and scrunch everything together, then season to taste.
9. Transfer the ribs to a chopping board, then carve up and serve with the winter slaw, remaining BBQ sauce and creamy mashed potato, if you like.

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BEEF SHORT RIBS RECIPE | JAMIE OLIVER RECIPES

Sticky and delicious, these tender beef short ribs are well worth the wait.
From jamieoliver.com
Total Time 8 hours 15 minutes
Cuisine american
Calories 621 calories per serving

1. Preheat the oven to 100ºC/212ºF/gas ¼.
2. Place the ribs in a snug-fitting roasting tray, season with sea salt and black pepper, drizzle with oil, then rub all over. Cover tightly with a double layer of tin foil, then cook for 7 to 8 hours, or until tender.
3. When the time’s up, transfer the ribs to a baking tray. Skim away the fat from the roasting tray and reserve in an airtight jar (use it for delicious roast potatoes another day).
4. Place the roasting tray over a high heat on the hob and bring the juices to the boil. Simmer for around 2 minutes, then add the remaining sauce ingredients. Bring back to the boil, then reduce the heat to low and simmer for a further 10 minutes, or until the sauce has thickened and coats the back of a spoon.
5. Brush most of the sauce onto the ribs so they’re nicely coated all over, then return the ribs to the oven for 20 to 40 minutes, or until sticky and caramelised to your liking.
6. Meanwhile, place a small frying pan over a medium heat. Add the caraway seeds and toast for around 1 minute, or until smelling fantastic. Tip into a large bowl.
7. Finely chop the dill and pickled onions, then add to the bowl with the mayo, yoghurt, mustard, white wine vinegar and a splash of the pickled onion vinegar. Whisk well to combine.
8. Remove the beetroot leaves and set aside. Scrub and trim the beetroot and carrots, then pass all the vegetables and the beetroot leaves through the fine slicing attachment in a food processor. Add to the dressing, toss and scrunch everything together, then season to taste.
9. Transfer the ribs to a chopping board, then carve up and serve with the winter slaw, remaining BBQ sauce and creamy mashed potato, if you like.

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BABY BACK RIBS – INSTANT POT RECIPES

This delicious entrée provides protein, iron, B12, and much more. The ribs are also a breeze to make, and are definitely one of my favorite Instant Pot recipes. Pair with cauliflower rice or a bowl full of dark leafy greens for a perfect dinner.
From recipes.instantpot.com
Reviews 5
Cuisine Modern

Switch the pressure release to Venting, remove ribs, and brush lightly with barbecue sauce.

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VEGAN CREAM OF MUSHROOM SOUP RECIPE: HOW TO MAKE IT

I love mushrooms and am learning how to make heartier dishes out of my old favorites. This delicious vegan cream of mushroom soup is low in fat and high in nutrition, and it meets my dietary restrictions. Tofu, used in place of cream, provides a silky texture, but keeps the soup vegan and dairy free. —Maria Davis, Flower Mound, Texas
From tasteofhome.com
Total Time 01 hours 15 minutes
Category Lunch
Calories 85 calories per serving

In a large microwave-safe bowl, combine portobello mushrooms, oyster mushrooms and soy sauce. Cover; microwave on high for 5 minutes. Let stand 5 minutes. Strain liquid into a large stockpot; set mushrooms aside. Add the carrots, celery, water, onion, bay leaves and thyme to stockpot. Bring to a boil over medium-high heat; reduce heat and simmer, uncovered, 30 minutes. Strain vegetables from stockpot; discard. Stir in lemon juice, salt, pepper and cayenne pepper. , Add dried mushrooms to hot broth; let stand until softened, 2-3 minutes. Strain liquid into stockpot, reserving 1/2 cup. Combine reconstituted mushrooms with reserved mushrooms. Place half of mushrooms into stockpot. Add remaining mushrooms, tofu and reserved broth into a blender. Cover; blend until smooth. Stir mixture into broth in stockpot. Cook and stir until heated through, 2-3 minutes. Sprinkle with green onions before serving.

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CHINESE-STYLE BARBECUED RIBS RECIPE - NYT COOKING

These are the best oven-roasted ribs ever, and they can also be finished on a grill for extra smoky flavor. Creating steam in the oven is the key to tender meat. The ingredients here are close to the ones used by traditional Cantonese barbecue masters to produce sticky-salty-sweet meat that has a reddish, caramelized crust — with ketchup standing in for Chinese red fermented tofu. (It can be left out if desired.) Although these ribs are presented as an appetizer in many American Chinese restaurants, barbecued meat is traditionally a main course, served with freshly cooked rice and a green side like smashed cucumber salad or stir-fried bok choy.
From cooking.nytimes.com
Reviews 4
Total Time 6 hours
Cuisine chinese

Use a big knife to cut between the bones, making sure that each rib has meat on both sides. Mound on a platter, sprinkle with scallions and cilantro, and serve immediately.

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BEST VEGAN RIBS RECIPE • VEGGIE SOCIETY

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! No oil recipe.
From veggiesociety.com

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Dec 16, 2020 · Chili is easy to make plant-based, with a variety of beans, grains, veggies, and spices combining to create that stick-to-your-ribs meal. Try one of our 15 vegan chili recipes and don't forget to serve it with a dollop of guacamole or cashew sour cream for extra …
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