Last week I did not post anything on this blog due to personal circumstances. I had a post planned which was perfect for that week, but now maybe not so much. I am still posting it because I believe we will still have enough sunny weather in September in the Netherlands to do some barbecuing. Yes, today I am posting a recipe to be used when barbecuing. Sticky Tempeh Barbecue Ribs, I loveee those!
The most sustainable way to have a barbecue is for it to be entirely vegan. And also: an electrical barbecue is best. Try to use one of those instead of using briquettes. But even if you don’t barbecue electric, vegan food is the most important. There are great options in the supermarket for vegan meat replacement, but once I found out about this recipe I am sharing with you today I always make this on the barbecue. We barbecue a lot at my parent’s houses. It’s just the vibe that is the ultimate thing. Slow cooking, good food, good company, sunset and happiness. Anyhow, here’s my favorite barbecue recipe:
Sticky Tempeh Barbecue Ribs
Here’s what you need:
- 500 grams of tempeh
- 1 onion
- 1 clove of garlic
- 100 milliliters of ketchup
- 250 milliliters of Black Jack Smokey Barbecue Sauce (from Remia)
- 4 tablespoons of agave sirup (but I usually just use regular syrup, it’s only to make it sweet)
- 6 tablespoons of soy sauce
- A reusable lunchbox which is air-tight
- A baking brush
Recipe source: Albert Heijn.
I once wrote a post on how to make sustainable food choices. If you haven’t read that: I’d suggest you buy all of the ingredients organic and if you can, local.
You need to prepare the tempeh upfront, at least one hour before you turn on the barbecue. If you can, longer. This way the tempeh takes up the flavors better. Okay, so what do you do. First, you cut the onion and the garlic in small pieces. You put those in the lunchbox. Then, you cut the tempeh in slices. Not to thin, not too thick. You’ll find out yourself. You put the tempeh in the lunchbox as well and then you add all other ingredients on the list. If you’ve added all things together, you have to mix it up. Mix it very well so that all ingredients blend in together and all the tempeh is covered in sauce.
You put the lunchbox to rest in the fridge. As I said, for a minimum of one hour but preferably longer. Then it’s time to barbecue! You lay as many of the slices as you want on the barbecue. I usually do four at a time. You turn them around every 5 minutes and then use the remainder of the sauce in the lunchbox to rub them in with even more sauce. This way you really get a lot of sauce on there. I don’t know exactly how long the tempeh goes on the barbecue, but I always put them on a low heat and put them on there quite long. I like them really sticky.