BBQ Shortribs

If your a meat eater, look forward to lots of recipes for beef! Our neighbors raise Black Angus, and we bough a side of beef.

For my non-meat pals, don’t worry, There will be plenty of non-meat recipes coming your way.

4.5 lb beef short ribs

Salt and pepper

2/3 c brown sugar

2 tsp paprika

1 tsp garlic powder

2 tbsp Apple cider vinegar

1 tbsp yellow mustard

1 tbsp Worcestershire sauce

1 tbsp liquid smoke

Preheat oven to 300.

Season with salt and pepper.

Combine the remaining ingredients in a bowl, stir until combined and pour over shortribs.

Cover the dish tightly with foil and bake for 2.5 hours. Remove foil, baste the ribs and bake for another 30 minutes.

Serves 4 – 6.

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BBQ Pineapple Pizza

This is such a yummy vegan pizza! It does take a bit of work – so plan ahead! Next time I might grill the tofu then brush with BBQ sauce.

• 14 oz tofu, drained and patted dry, cut into 1 inch cubes
• 2 c BBQ Sauce
• Olive oil
• 2 onions, sliced thin
• Salt and pepper
• 1 pizza dough
• 1 c diced pineapple
• Jalapeño slices
• Vegan mozzarella cheese
• 1/4 c cilantro, chopped

Preheat oven to 325. Toss tofu with 1 c BBQ sauce and bake for 45 minutes, tossing a couple times.

Turn up oven to 450.

In a large skillet heat 2 tbsp olive oil, add onions and cook over medium heat and cook until caramelized. Set aside.

Roll out dough. Top with BBQ sauce, pineapple, onions, pineapple, jalapeños and cheese.

Bake 15 – 20 minutes until crust is crispy and cheese is melted.

Serves 4.

BBQ Jackfruit Sandwich

This recipe is from Vegan Comfort Classics it is amazing! The pickled onions need a couple hours, so make them the night before or in the morning.

Pickled Onions

• 1 red onion, sliced thin
• 1/2 c white vinegar
• 1 tbsp salt
• 1 tbsp sugar

Combine all ingredients in a bowl and whisk to combine. Let rest at least 2 hours. Drain before serving.

Slaw:

• 3 c shredded Napa cabbage
• 2 green onions, sliced thin
• 2 tbsp mint, chopped
• 2 tbsp cilantro, chopped
• 1/2 c jalapeño aioli

Combine in a large bowl and chill while marking jackfruit.

Jalapeños Aioli

• I c vegan mayo
• 1/4 c pickled jalapeños
• Zest and juice of 1 lime
• 1/4 tsp chili powder
• 1/4 tsp salt

Combine in a blender until smooth.

Jack Fruit

• 2 c young jackfruit
• 2 tsp oil
• 1 c bbq sauce
• 4 buns

In a medium pan, heat oil over medium heat, add jackfruit and cook for 10 minutes. Use forks to shred it, add BBQ sauce and cook for 10 minutes on low, stirring.

Spread buns with aioli, add slaw and bbq jackfruit, top with pickled onions.

Serves 4.

Bacon BBQ Sauce

This is adapted from a recipe I found on chow.com. I used pancetta – its what I had, swapped out palm sugar for brown, added a bit more spice to create a yummy thick BBQ sauce.

Ingredients:
1/2 c small-dice bacon or pancetta
1 c finely diced red onion
2 garlic cloves, finely chopped
1 c ketchup
1/2 c cider vinegar
1/2 cup packed dark brown sugar or palm sugar
1/4 c Worcestershire sauce
3 TBSP bourbon
2 TBSP dark molasses
1 TBSP chili powder
3 tsp smoked paprika
2 tsp ground mustard
Kosher salt
Freshly ground black pepper

Place the bacon and onions in a small saucepan over medium heat and cook, stirring occasionally, until crisp, about 8 minutes. Reduce the heat to medium low, add the garlic and cook until fragrant, about 30 to 60 seconds.

Whisk in the remaining measured ingredients and season with a pinch each of salt and pepper. Reduce the heat to low and simmer, stirring occasionally, until the sauce has thickened slightly and holds a line on the back of a wooden spoon when you drag a finger through it, about 25 minutes. Season with additional salt and pepper as needed. Pop in a blender and puree. Store in the refrigerator for up to 1 week or in the freezer for up to 1 month.