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by Angeline Leong March 25, 2020 2 min read

A rack of ribs that will "meat" your expectations, despite being meat-free. Made from Angie's Chickpea Tempeh skewered on lemongrass and braised in a sweet-spicy-smokey pineapple barbecue sauce, this dish is sure to impress.


Serves 4

BBQ Sauce

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 Ribs

2 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.

Dividethe paste into 5 portions. Wrap each portion over a lemongrass stick, then shape it into the shape of apork 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 theoil 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 mediumheat. Add the cooked ribs and braise for 2-3 minutes over low heatuntil the sauce starts to thicken. Keep turning the tempehribs every 30 seconds. Remove ribs from heat and setaside.

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.

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