Easy Vegan Ribs | BBQ Tempeh
This easy Tempeh Vegan Ribs recipe is a finger-lickin’ dish that is fabulous on the grill, baked in an oven, or even slow-cooked in a crockpot. Leftovers are great on sandwiches too!
One of the things I love best about this tempeh recipe is that it’s so versatile. One of my favorite ways to make it is to turn it into a plate full of saucy barbeque vegan ribs that can be served with rice or on a bun.
Use store-bought barbecue sauce or try my delicious oil-free vegan BBQ sauce for this recipe. If you love vegan barbecue like we do, be sure to try these amazing BBQ cauliflower wings too!
Reasons you will love this recipe
- Smoky flavor- These BBQ tempeh vegan ribs are packed with smoky, tangy flavors that mimic the taste of traditional ribs, making them a satisfying plant-based alternative.
- Protein- High in protein and fiber, they’re a nutritious and filling option for vegans and non-vegans alike.
- Simple and different- Easy to prepare and grill, these vegan ribs are perfect for summer cookouts, game days, or any time you crave barbecue.
Ingredients you will need
- Tempeh- Many grocery stores stock tempeh in their produce section near the tofu or in a refrigerator section.
- Onions- Adding onions to tempeh ribs enhances their flavor by providing a savory, slightly sweet depth that complements the smoky and tangy barbecue sauce.
- BBQ Sauce- I have included my homemade BBQ oil-free sauce in this recipe. You can always use your favorite bottled sauce. If you are looking for an oil-free premade barbecue sauce, we love oil-free Bone Suckin’ Sauce
What is tempeh?
Tempeh is a traditional soy product originating from Indonesia. It is made by a natural culturing and controlled fermentation process. Then it is formed into a firm patty or block. It’s a delicious vegan meat replacer in many healthy vegan tempeh recipes.
While tempeh is traditionally made with soybeans, it can also be made with any type of bean, like black beans, black-eyed peas, and chickpeas. Some kinds of tempeh also include grains, like brown rice, barley or millet, or seeds, so if you need gluten-free make sure it is labeled GF on the product. Tempeh is found in many grocery stores in the produce section.
How to make vegan BBQ ribs
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
This BBQ tempeh rib recipe does very well in a slow cooker, oven, or on the grill.
STEP #1: I like to make my own healthy oil-free bbq sauce because it only takes about 5 minutes and requires only 8 ingredients. However, you can always use your favorite bottled sauce. If you are looking for an oil-free premade barbecue sauce, we love oil-free Bone Suckin’ Sauce
STEP #2: Slice the tempeh into strips about 1/2″ or so thick and place them in a baking dish. Personally, I always line my baking dishes with parchment sheets for two reasons. One reason is to prevent sticking without using any oil, and the other reason is that they make cleanup a breeze.
STEP #3: Next, dice up the onion and sprinkle it over the top of the tempeh and then drizzle barbecue sauce over the tempeh and onion covering them well.
STEP #4: Place the tempeh with barbecue sauce and onions in the oven at 350°F for approximately 30 minutes. The BBQ sauce will thicken up and darken a bit which makes this baked tempeh even better.
Crockpot cooking method
Simply turn your crockpot to low heat and cook for approximately 3 hours. Nice and easy to take to potluck dinners.
Grilling method
Since grilling is a quicker cooking method, you’ll want to marinate the tempeh in the barbecue sauce in the refrigerator for about an hour before cooking to allow the BBQ flavor to marry-up with the tempeh. Then simply place it in a grilling pan and grill on low heat for about 15 minutes.
*Originally published October 2016.
Frequently Asked Questions
I like to make my own healthy oil-free BBQ sauce because it only takes about 5 minutes and requires only 8 ingredients. However, you can always use your favorite bottled sauce. If you are looking for a premade barbecue sauce, we love oil-free Bone Suckin’ Sauce.
We usually serve BBQ tempeh over brown rice or quinoa. Great side item ideas would be a garden salad, baked white or sweet potato, and corn on the cob.
Store these tempeh ribs in an airtight container in the refrigerator for up to 7 days. They also freeze well.
For those of you new to the whole food plant-based lifestyle, we’ve created a FREE 7-Day Plant-Based Menu Planner to help you get started!
If you try this recipe, please let us know how you like it by rating it and leaving a comment. We love to hear from you!
Vegan Ribs | BBQ Tempeh
Ingredients
- 16 oz tempeh
- 1/2 cup onion diced
- 1.5 cups barbecue sauce your favorite brand or make mine
Barbecue Sauce
- 1 cup tomato sauce
- 1 tablespoon maple syrup (or date syrup)
- 1 tablespoon Worcestershire sauce (without anchovies)
- 4 teaspoons apple cider vinegar
- 2 teaspoons liquid smoke
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 pinch salt for taste (optional)
Instructions
- This bbq tempeh rib recipe does very well in a slow cooker, oven, or on the grill.
- Simply slice the tempeh into strips about 1/2″ or so thick and place them in a baking dish. Personally, I always line my baking dishes with parchment sheets for two reasons. One reason is to prevent sticking without using any oil, and the other reason is that they make cleanup a breeze.
- Next, dice up the onion and sprinkle it over the top of the tempeh and then drizzle bbq sauce over the tempeh and onion covering them well.
- I like to make my own healthy oil-free bbq sauce because it only takes about 5 minutes and requires only 8 ingredients. However, you can always use your favorite bottled sauce. If you are looking for an oil-free premade barbecue sauce, we love oil-free Bone Suckin’ Sauce
- Place the tempeh with bbq sauce and onions in the oven at 350°F for approximately 30 minutes. The bbq sauce will thicken up and darken a bit which makes this baked tempeh even better.
Video
Notes
Nutrition
Disclaimer
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
About Terri Edwards
Hi guys! I am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I am passionate about sharing healthy recipes and tips to empower others to get healthy. I’m so glad you’re here! Read More…
Would it be possible to marinate the tempeh and then put it on the barbecue grill directly? Or paybe on top of aluminium foil and then on grill?
Hi Tini- Sure! Marinating the tempeh would be great. It may stick to the grill a little but it shouldn’t be too much.
I’m getting ready to put the tempeh with your sauce recipe in the oven. Do I cover it?
Hi Susan- I would cover it until the last 10-15 minutes. Hope you enjoy this recipe!
Can I stack them in the crockpot so I can make a bunch?
I would think stacking them would be just fine.
How do you cook it in a slow cooker? Any way that it can be done in an Instant Pot?
This recipe also does very well in a slow cooker or crock pot, and eliminates the need for marinating for an hour in the refrigerator before cooking. Simply turn to low heat and cook for approximately 3 hours. Nice and easy for taking to potluck dinners. I haven’t made it in an InstantPot.
Great for potlucks. I cook these in a slow cooker.
Looks wonderful Terri!
Thanks Valerie!