3/4 cup + 1 tbsp (210g) hickory smoked BBQ sauce
2/3 cup (160g) pineapple juice
1/4 cup (72g) pure honey
1 tbsp Dijon mustard
1 tbsp paprika powder
2 tsp tabasco sauce
BBQ Chickpea Tempeh Ribs2 packs (400g) Angie’s Chickpea Tempeh, sliced
1 1/2 cups (160g) bread crumbs
2/3 cup (160g) peanut butter
4 tbsp (35g) plain flour
2 tsp sea salt
2 tsp black pepper
10 sticks lemongrass, trimmed to 10cm long
1 1/2 cups (360g) water
For frying, extra virgin olive oil
For BBQ Sauce
In a pot, combine all the ingredients. Bring to a boil over high heat and cook for 3-4 minutes. This should yield about 600ml of BBQ sauce. Set aside.
For Chickpea Tempeh Ribs
In a food processor, place the chickpea tempeh and pulse until it reaches a chunky consistency. Transfer the crumbled tempeh into a mixing bowl. Add bread crumbs, peanut butter, plain flour, sea salt, and black pepper. Mix to form a paste.
Divide the paste into 5 portions. Wrap each portion over a lemongrass stick, then shape it into the shape of a pork rib, leaving 2-3 cm of the lemongrass exposed each side. Place each rib on its side and pack them so that it resembles a full rack of ribs.
Heat the oil a non-stick pan. Shallow-fry the ribs on each side over low heat for 6-7 minutes until they turn golden brown. In another pan, mix the BBQ sauce and water. Stir well for 1 minute over medium heat. Add the cooked ribs and braise for 2-3 minutes over low heat until the sauce starts to thicken. Keep turning the tempeh ribs every 30 seconds. Remove ribs from heat and set aside.
To serve, arrange the tempeh ribs on a plate and drizzle remaining BBQ sauce over it. Serve with sauteed mix vegetables and french fries.
Recipe developed by Chef Benny Lim of Komyunti.