Barbecue Tempeh Ribs

Name: Barbecue Tempeh Ribs
Ingredients: 1 cup ketchup; 2 tablespoon tomato paste; 2 tablespoon cider vinegar; 2 tablespoon brown sugar; 1 tablespoon vegetarian Worcestershire sauce; 1 teaspoon paprika; 1 teaspoon chili powder; 1/2 teaspoon ground cumin; 2 packages plain tempeh (cut in thick strips); 2 tablespoon canola oil; ground pepper

Ben Hartung

Barbecue Tempeh Ribs

Adapted from Canadian Living July 2026

Print Recipe

Servings: 4 servings

Course: Main Course

Ingredients Method

Ingredients

1 cup ketchup
2 tablespoon tomato paste
2 tablespoon cider vinegar
2 tablespoon brown sugar
1 tablespoon vegetarian Worcestershire sauce
1 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon ground cumin
2 packages plain tempeh cut in thick strips
2 tablespoon canola oil
ground pepper

Method

Prepare the Marinate Sauce

In small saucepan over medium-high heat, whisk together ketchup, tomato paste, cider vinegar, brown sugar, Worcestershire sauce, paprika, chili powder and cumin. Bring to a boil, then reduce heat and simmer gently, whisking occasionally, for 10 minutes. Remove from heat and set aside.

Marinate

In a glass contained, cover tempeh with marinate for 30 minutes

If you want to make ahead, you can Marinate in the refrigerator for up to 24 hours.

BBQ

Preheat barbecue to medium-high heat. Brush the BBQ grates with oil to prevent sticking.
Place tempeh on grill and cook, brushing often with remaining barbecue sauce mixture. Cook for 2 minutes on each side. Flip about 4 times, always rebutting with mature every time you flip. Cook for 8-10 minutes, or until cause is slightly caramelized and BBQ char marks are present.