These BBQ tempeh "ribs" are sticky, smoky, sweet and satisfying. Enjoy them as is with your favorite side dishes or on a sandwich. This tasty tempeh dish is great for vegans and vegetarians as well as omnivores who are looking to eat less meat. Both baking and grilling instructions included.
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If you've been looking for the perfect meatless main to throw on the grill that's NOT A PLANT-BASED BURGER, then you have come to the right place.
Tempeh has a reputation for being a hearty, "meaty" (for lack of a better word), and firm plant-based protein source.
Because of this, it holds up well to being grilled unlike some (but not all) vegetable and bean-based veggie burgers.
If you're new to tempeh, check out our easy marinated tempeh post to find out more about this fermented soy-based food.
And if you are a fan of tempeh, we've also got your vegan/vegetarian holiday main course covered with our maple Dijon baked tempeh.
This BBQ version can either be grilled or baked and is perfect with our "cheesy" vegan mashed potatoes, vegan mac and cheese, vegan dill potato salad or vegan macaroni salad.
It's also great with a side of veggies such as our air fryer squash or air fryer carrots.
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Ingredients you'll need
- Tempeh - I used Lightlife Original. Feel free to use your favorite. Check ingredient labels to ensure gluten-free if needed.
- Tamari - I used reduced sodium.
- Agave
- Apple Cider Vinegar
- Olive Oil
- Smoked Paprika - This will help give the tempeh a smoky flavor in addition to the barbecue sauce.
- Garlic Powder
- Onion Powder
- BBQ Sauce - You can use a store-bought brand or your favorite homemade version. If using store-bought, check labels to ensure the barbecue sauce vegan-friendly and gluten-free if needed.
See the recipe card below for ingredient quantities.
How to make BBQ tempeh - step by step
Steam and cut the tempeh
Cut the tempeh in half so that you have two squares of tempeh.
Steam in a rice cooker or on the stovetop using a steamer basket.
For the rice cooker method, add 1 cup of water to the rice cooker pot and then place the tempeh squares in the machine's steamer basket.
For the stovetop method, boil about 1-2 inches of water in a pot that fits your steamer basket.
Then place the tempeh squares in the basket and carefully place the basket into the pot.
For both methods, steam for 10 minutes.
After steaming, turn off the heat and allow the tempeh to cool for about 5 minutes before handling.
Place the steamed tempeh on a cutting board and cut each square lengthwise into four strips.
Mine were about 3.5" long and between ½" and ¾" thick.
Marinate
Add tamari, agave, apple cider vinegar, olive oil, smoked paprika, garlic powder and onion powder to a shallow container.
Whisk to combine.
Add the tempeh strips to the marinade.
Then flip each piece to coat the other side.
Cover and refrigerate for at least 2 hours, flipping the tempeh strips every 30 minutes.
Cook
For the oven method
Preheat your oven to 400° F and line a baking sheet with parchment paper.
Place the tempeh strips in a single layer on the parchment-lined baking sheet.
Use a basting brush to coat each tempeh strip with a generous amount of barbecue sauce.
Bake for 10 minutes.
Use tongs to carefully flip each tempeh strip and coat again with the barbecue sauce.
Bake for another 10 minutes.
Flip the tempeh pieces again and coat once more with the remaining sauce.
Serve with additional barbecue sauce if desired.
For the grill method
Using tongs, carefully place the marinated tempeh strips on a grill that has been oiled and prepared for medium heat cooking.
Baste generously with barbecue sauce and grill for 5 minutes.
Carefully flip the tempeh pieces using tongs and coat again with the barbecue sauce.
Grill for 5 more minutes.
Carefully remove with tongs and place on a serving dish.
Coat with the remaining BBQ sauce.
Substitutions
- Tamari - If you are not avoiding gluten, feel free to use soy sauce instead.
- Agave - If you are not vegan, feel free to use honey instead. You can also use maple syrup as well.
- Apple Cider Vinegar - You can use white wine vinegar or distilled white vinegar in its place.
- Olive Oil - Feel free to swap out with avocado oil instead, if preferred.
Equipment
To steam the tempeh, I like using a rice cooker, but you can also use a steamer basket.
For marinating, you will need a shallow container that is just big enough to fit the tempeh. I used a 3-cup rectangular glass Pyrex with lid.
To baste, you'll need a basting or pastry brush. I prefer to use a silicone basting brush as it glides on smoothly and cleans easily.
If you are baking the tempeh in the oven as opposed to grilling, you'll also need a baking sheet and some parchment paper.
Storing and reheating
Store leftover tempeh in a covered container in the refrigerator for up to 3 days.
You can enjoy the leftover tempeh cold or warmed up.
The tempeh is best reheated in the oven or in a nonstick skillet on the stovetop with a little olive oil or vegetable broth.
Top tips
- Don't skip the steaming step. Steaming the tempeh not only helps remove some of its bitterness, but also allows it to better soak up the marinade.
- Be sure to marinate for the full 2 hours to get the maximum flavor.
Recipe
BBQ Tempeh "Ribs"
Ingredients
- 8 oz block of tempeh (check ingredients to ensure gluten-free if needed)
- 2 tbsp gluten-free, reduced sodium tamari
- 1 tbsp agave nectar
- 1 tbsp apple cider vinegar
- 1 tbsp olive oil
- 1 tsp smoked paprika
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ½ cup barbecue sauce, plus more for serving (check ingredients to ensure vegan and/or gluten-free if needed)
Instructions
Preparation
- Cut the tempeh in half into two squares.
- *Steam the tempeh for 10 minutes using a rice cooker or steamer basket on the stovetop. Allow the tempeh to cool for 5 minutes before handling.
- Place the steamed tempeh on a cutting board and cut each square lengthwise into four strips approximately 3.5" long and between ½" and ¾" thick.
- Add tamari, agave, apple cider vinegar, olive oil, smoked paprika, garlic powder and onion powder to a shallow container that is just large enough to fit the tempeh. Whisk to combine.
- Add the tempeh strips to the marinade and then flip each piece to coat the other side. Cover and refrigerate for at least 2 hours, flipping the tempeh strips every 30 minutes.
Baking Instructions
- Preheat the oven to 400° F and line a baking sheet with parchment paper.
- Place the tempeh strips in a single layer on the parchment-lined baking sheet. Use a basting brush to coat each tempeh strip with a generous amount of barbecue sauce. Bake for 10 minutes.
- Use tongs to carefully flip each tempeh strip and coat again with barbecue sauce. Bake for another 10 minutes.
- Flip the tempeh pieces again and coat once more with the remaining sauce. Serve with additional barbecue sauce if desired.
Grilling Instructions
- Using tongs, carefully place the marinated tempeh strips on a grill that has been oiled and prepared for medium heat cooking. Baste generously with barbecue sauce and grill for 5 minutes.
- Carefully flip the tempeh pieces using tongs and baste again with barbecue sauce. Grill for 5 more minutes.
- Use tongs to carefully remove the tempeh from the grill and place on a serving dish. Coat with the remaining BBQ sauce. Serve with additional sauce if desired.
(Please refer to the post above for instructional photographs for this recipe)
Suggested Equipment/Tools
Notes
- Tamari - If you are not avoiding gluten, feel free to use soy sauce instead.
- Agave - If you are not vegan, feel free to use honey instead. You can also use maple syrup as well.
- Apple Cider Vinegar - You can use white wine vinegar or distilled white vinegar in its place.
- Olive Oil - Feel free to swap out with avocado oil instead, if preferred.
Nutrition
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