Juicy Marbles

Cranberry Glazed Plant-Based Ribs

WITH MAPLE SYRUP AND GINGER

I’m here to make a bold statement. Vegan ribs are the new Thanksgiving main. Okay, hear me out. They’re stupid easy to prepare, only take 25 minutes in the oven (to achieve the same fall-of-the-bone texture), and you don’t even need table settings to eat them (you’ve got two perfectly good forks attached to your arms). And all this, minus the drama of thawing some ungainly, still-frozen roast, or taking 5 hours to cook dinner because someone thought it was a good idea for all Thanksgiving dishes to require your oven. I say, to hell with all that. This year, help yourself survive your family’s unhinged political views with Cranberry and Maple-glazed Baby Ribs. They are not only a perfect combination of sweet, tart, and savory flavors; They’re a crowd pleaser that will guarantee you at least 3 minutes of silence (even a few deep breaths!) while your loved ones succumb to their seductive tenderness. You’re welcome.

Ingredients

2 x Baby Ribs

Dry Rub

1 tsp fine sea salt
¼ tsp cracked black pepper
¼ tsp ground ginger
¼ tsp smoked paprika
1 tsp garlic powder

Cranberry and Maple Glaze

⅔ cup / 200 g cranberry jam
1 tbsp maple syrup
2 ½ tbsp apple cider vinegar
2 tbsp olive oil
1 tsp fine sea salt
¼ tsp cracked black pepper

‍

35 MIN / SERVES 4-6

preparation

Preheat the oven to 374°F/190°C (fan or convection setting).
Combine all the dry rub and Cranberry and Maple glaze ingredients in separate bowls.
Remove defrosted ribs from the packaging, and sprinkle them with the dry rub on both sides, dabbing the spices in with your fingers.
Brush the ribs with glaze on all sides. Reserve ½ of the glaze.
Place the ribs onto a parchment-lined baking sheet, and place them in the oven. Bake for 25 minutes, until nicely browned and caramelised.
Remove from the oven, and brush with the remaining glaze.
Chop the rib racks into individual pieces (so each piece has a bone), and serve immediately.