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
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.