Friday, January 21, 2011

BBQ Tempeh Ribs with Mac & Cheese

This is one of Shannon's favorite meals. She requests it frequently. We had this at our friends' Jen and Ryan's house, and it has become a staple of our monthly menu. Their nanny Katelyn made gluten and dairy free macaroni and cheese, and it was the bomb (I posted this recipe earlier this month)! They also made the barbecue sauce homemade and it was to die for. If you do not want to make the barbecue sauce at home, I recommend Famous Dave's. It is pretty darn good in a pinch. The sauce really is very simple to make once you get past the ingredient list. I am a fan of making things as homemade as possible so give it a try...I promise it will be a rewarding experience making your own barbecue sauce! I served this meal with a big green salad and some sauteed organic swiss chard. Thank you Jen, Ryan and Katelyn for a wonderful meal!

Sweet and Sticky BBQ Sauce
Makes about 3 cups

1/4 cup Earth Balance butter
1 sweet onion, sliced
3 cloves garlic, minced
1/2 cup filtered water
1 cup ketchup
1/2 cup maple syrup
1/2 cup brown sugar
1 tbsp vegan worcestershire sauce
1 tbsp yellow mustard
few dashes of hot sauce

Melt butter in a saucepan over medium heat. Saute onion and garlic for 15 minutes until onions have cooked down and are nicely browned. Add the remaining ingredients and bring to bubbling. Simmer for 15-20 minutes until sauce becomes a nice deep red color. Strain sauce to remove onions.

Barbecue Tempeh Ribs
Serves 2-3

1 recipe Sweet and Sticky BBQ Sauce
1 pkg Tempeh, cut into 1/2 inch strips

Transfer two-thirds of the sauce to a large skillet and add sliced tempeh. Cook over medium heat until bubbling. Cook 10-15 minutes until sauce has thickened and reduced, basting regularly. Add remaining sauce to pan, cook a few more minutes and serve. 


  1. So what is the texture of tempeh like? I have not tried it, but have been curious.

  2. Hey cool, I'm famous! Geez, this meal sounds good.