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
Featured Ingredient Partners:
spring onions:
Hmong American Farmers Association (HAFA) - St. Paul, MN
Vegan smokehouse ribs:
The Herbivorous Butcher - Minneapolis, MN
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