Craving the satisfying chew of spare ribs but committed to a vegetarian lifestyle? This recipe delivers the ultimate plant-based comfort food experience, offering tender, succulent "ribs" bursting with vibrant Asian flavors. Forget tough, chewy imitations; these crispy vegetarian spare ribs are made with readily available ingredients and a clever technique to achieve that perfect fall-off-the-bone texture without sacrificing taste. Imagine the intoxicating aroma of lemongrass mingling with the gentle heat of chili, all coating beautifully browned, marinated seitan or oyster mushrooms.
Prepare to be amazed by how easily you can create this restaurant-quality dish at home. The incredible flavor profile is achieved with a simple yet effective marinade, perfectly balancing sweet, savory, and spicy notes. Ready to transform your dinner table with these irresistible vegetarian spare ribs? Let's dive into the detailed step-by-step process!
Tools Needed
- Mortar and pestle or blender
- Pan
- Sieve
- Oven or air fryer
- Cloth bag
Ingredients
- Vegetarian spare ribs: 200g
- Lemongrass: 100-150g
- Chili: 1 tablespoon
- Garlic: 1 tablespoon
- Cooking oil: 1/2 cup
- Annatto oil (optional): 1 tablespoon
- Vegetarian seasoning or mushroom seasoning: 2 tablespoons
- Water
- Vegetarian fish sauce: 2 tablespoons
- Vegetarian oyster sauce or soy sauce: 1 tablespoon
- Sugar: 2 teaspoons
- Ground cumin: 1 teaspoon
- MSG (optional): 1/2 teaspoon
Step-by-Step Instructions
Step 1. Prepare the Ribs and Aromatics
- Soak vegetarian spare ribs in water for 30 minutes to 1 hour until soft. Squeeze out excess water thoroughly and tear into small pieces.
- Finely slice lemongrass (100-150g). Grind or blend until smooth. Finely chop chili (1 tablespoon) and garlic (1 tablespoon).
Step 2. Fry Aromatics and Ribs (or Bake)
- Heat cooking oil in a pan. Fry lemongrass until fragrant, then add garlic and chili. Fry until golden brown, then remove and drain excess oil using a sieve. Optionally, add annatto oil for color.
- In the same pan with remaining oil (about 2 tablespoons), add vegetarian spare ribs, vegetarian seasoning, and the fried lemongrass mixture. Mix well.
- Instead of frying, bake the mixture in the oven at 200°C (bottom rack, top and bottom heat) for 45-60 minutes, or until golden brown and crispy.
Step 3. Make and Simmer the Sauce
- In a pan, combine water, vegetarian fish sauce, vegetarian oyster sauce (or soy sauce), sugar, ground cumin, and MSG (optional). Simmer until spices dissolve.
- Add the fried lemongrass mixture to the sauce. Cook until sauce thickens and lemongrass is dry.
Step 4. Combine and Serve
- Add the cooked spare ribs to the sauce. Stir well to coat evenly. Turn off heat.
Read more: Vietnamese Grilled Pork: A Delicious BBQ Recipe
Tips
- Squeezing the water out of the spare ribs is crucial for achieving crispy texture.
- Don't overcook the lemongrass mixture; it will become bitter.
- Baking or air frying instead of deep frying helps reduce oil absorption and extends shelf life.
- Ensure the sauce is completely dry before adding the ribs to prevent them from becoming soggy.
- If the spare ribs become soft during storage, refrigerate for a few hours to restore crispiness.
Nutrition
- Calories: 700-800
- Fat: 35-45g
- Carbs: 60-70g
- Protein: 15-20g
FAQs
1. Can I use different mushrooms instead of oyster mushrooms?
Yes! King oyster mushrooms or even large cremini mushrooms work well. Just ensure they're firm and meaty for the best texture.
2. How long can I store leftover spare ribs?
Store them in an airtight container in the refrigerator for up to 3 days. They're delicious cold or reheated gently in a pan or microwave.
This easy recipe proves that delicious, satisfying vegetarian food can be both exciting and achievable. Enjoy the incredible flavors and textures of these crispy spare ribs, impressing yourself and your guests alike. Now go forth and create your own unforgettable plant-based feast!