Sticky tempeh ribs

main dish Vegetarian grill
Total: 28 min. | Active: 20 min.
vegetarian, lactose-free

These ribs are the vegetarian version of the barbecue classic. They are made from tempeh and take on a smoky, spicy flavour thanks to a generous amount of barbecue sauce. Prepared in a pan or on the grill, the ribs become a meat-free summer feast.

Recipe by:
Corinne and Bettina - nom-nom

Ingredients

for 4 person

BBQ sauce
2 tbsp olive oil
1  garlic clove
3 tbsp tomato puree
1 dl soy sauce
4 tbsp ketchup
2 tbsp liquid honey
½ tsp smoked paprika
¼ tsp chilli flakes
1 ½ dl water
1 pinch salt
a little  pepper
Tempeh
2 tbsp Maizena cornflour
400 g tempeh, cut into slices approx. 1 cm thick
Charcoal/gas/electric grill
2 tbsp olive oil for frying

How it's done

BBQ sauce

Heat the oil in a pan. Add the garlic and tomato puree, sauté for approx. 2 mins. Add the soya sauce and all the other ingredients up to and including the water, simmer over a low heat for approx. 10 mins., stirring occasionally. Season the sauce.

Tempeh

Empty the cornflour into a dish, coat the tempeh slices in it.

Charcoal/gas/electric grill

Grease the barbecue grill and place the tempeh onto it. With the lid down, grill the tempeh over/on a medium heat (approx. 200 °C) for approx. 4 mins. on each side. Towards the end of the grilling time, brush the tempeh all over with BBQ sauce and serve with the remaining sauce.

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