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Vegan Smokehouse Ribs with Triple Crown BBQ Sauce and Summer Succotash

Herbivorous Butcher’s delicious vegan smokehouse ribs drenched in Triple Crown BBQ sauce and served over sweet summer corn cooked with bell peppers, cherry tomatoes and sage into a decadent succotash.
Difficulty: Easy
Time: 30-35 min
This dish is Vegan
Calories: 789 Fat: 17g Carbs: 131g Protein: 29g

Although the ingredients for succotash differ almost everywhere you go, there is one commonality: they all start with fresh corn taken off the cob. The word succotash comes from the Narraganset Indian word msakwitash which means “fragments off a cob” and what better time to enjoy sweet corn and cherry tomatoes in MN than right now!

Ingredients
Vegan smokehouse ribs
Triple Crown BBQ Sauce
Sweet corn
Bell pepper
Garlic
Spring onions
Cherry Tomatoes
Sage
Vegetable Broth Base
Shallot
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Cooking terms for this recipe

Baste To coat in a liquid, juices, or melted fat to keep moist during the cooking process.
Chiffonade To finely slice vegetables or herbs. Best done by stacking the leaves and rolling, then slicing.
Shuck To remove the outer covering of a vegetable (corn).

What you need

Baking sheet

Foil

Large sauté pan

Cooking Instructions

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Step 1: MISE EN PLACE

Read through entire recipe before getting started. Pre-heat oven to 350ºF. Wash and dry all prodcuce. Shuck corn and cut kernels from cob. Remove stem and seeds from bell pepper and dice. Remove root from spring onions and bias slice. Stack sage leaves, roll and chiffonade. Peel and dice shallot. Mince or grate garlic. Slice cherry tomatoes in half. Combine vegetable broth base with 1 cup warm water, mix to dissolve.

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Step 2: PREP THE RIBS

Remove vegan smoke house ribs from package. Place ribs on large sheet of foil. Baste the ribs with half of the BBQ sauce.

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Step 3: BAKE THE RIBS

Pull the sides of the foil up and add 2 Tbsp. of water. Close the foil pouch all the way, place on a baking sheet then into the oven. Bake for 20-25 min until warmed through. *Chef’s note: Vegan ribs are fully cooked, so you are simply heating them.

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Step 4: COOK SUCCOTASH

Sauté corn and shallot in 1 Tbsp. oil in a large sauté pan over medium heat until lightly golden, about 4-5 min. Add the bell pepper and garlic and sauté for an additional 2-3 min until frangrant and soft. Add tomatoes, sage and 1/2 cup of vegetable broth and simmer for 5-6 min. Remove from heat. Add spring onions and mix well.

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Step 5: PLATE YOUR DISH

Divide the succotash between two plates. Slather ribs with more BBQ sauce and place on top of the succotash.

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Step 6: CHEFS TIP: Slicing corn off the cob

When slicing corn kernels off the cob, remove stem creating a flat base. Stand cob up and, using a sharp knife, carefully slice the kernels from the cob in a downward motion. You can also scrape the cob with your knife to get all of the corn juice and little bits left over.