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Barbecued Tempeh Short Ribs
- Makes
4
Servings - Difficulty
Medium
By Jo Stepaniak
Published 2016
Barbecued tempeh strips make for some hearty eating. The strips are marinated in a zesty low-FODMAP sauce and then baked to create moist and tender meatless barbecued short ribs. Serve them with mashed or baked potatoes and tender braised collard greens for a traditional Southern-style feast.
Ingredients
8 ounces 1 cup
Method
Cut the tempeh crosswise into four equal pieces. Put in a medium saucepan, cover with water, and bring to a gentle simmer over medium-high heat. Decrease the heat to medium-low and simmer gently for 10 minutes. Drain well and pat dry. Let cool, then slice each piece crosswise into 3 or 4 slices per piece (depending on how thick you want the ribs to be), for a total of 12 to 16 slices.
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