tropit

I found Susan Voisin's website, Fatfreevegan.com and blog several years ago, when I first started exploring plant-based cooking. Susan is a Southern girl from Mississippi, the land of grits, gravy and greezy BBQ, so I'm impressed that she comes up with such great vegan, low-fat recipes. She also has a few recipes for the instant Pot that some of might want to check out.

This recipe has a definite, Southern bent to it without the meat, fat, etc, but tons of flavor. It's become one of our family's favorite recipes. I serve these "ribs" on a big, hamburger bun with a side of homemade coleslaw and a side of beans, or black-eyed peas. For other WWers, I've calculated these ribs out at 5 SPs per serving, (not counting the bun and other sides,) although, you might want to double check.

http://blog.fatfreevegan.com/2016/07...egan-ribs.html

*Note: Be sure to follow this recipe to the letter and measure everything. I've tried to eyeball it a couple of times and found that occasionally, the ribs don't quite come together as they should. It's totally my error, I'm sure.

Also, if you are gluten intolerant, then this recipe is not for you.

Enjoy!

~ C

GEMRM

Looks interesting! I had never heard of Jackfruit before, had to google that! I don't know where I'd find it around here....

tropit

Jackfruit is one of those trendy foods out there right now. (Although, in Hawaii, they've been eating it forever.) In the beginning of the craze, it was hard for me to find it too. My first few cans were bought online and they were kind of expensive. After that, my grocer started carrying it in the Asian foods section and it was much cheaper. It's a regular item there now.

When shopping for it, you want to make sure that you get YOUNG Jackfruit, PACKED IN WATER. They also sell a sweet Jackfruit that is packed in heavy, sugar syrup. You don't want that.

I made the ribs last night. My husband was working late, so I had my "rib sandwich" and went upstairs to wrestle with the taxes. He came home and ate by himself, poor baby. When I came back down, the entire tray of ribs were gone...sauce too. He didn't leave even one! The recipe serves approximately 8, but not in this house.

~C

Irishrose2

Fresh jackfruit is our big box store and we are way off the beaten path. Interesting recipe.

tropit

I've played around with this recipe a bit. I tried skipping the BBQ sauce and went for a, "corned beef," kind of taste. It was OK...but needs more work. I've also made this as a, "pot roast," using a rich, mushroom gravy. That was pretty good. The texture is surprisingly like real meat.

Jacked-Up Ribs are also pretty cheap to make, if you can get the jackfruit cheap. I think that the whole dish costs me about $4 to make. I also make my own BBQ sauce for it, which is way cheaper than buying ready-made.

~ C

Irishrose2

The young friend who I cook for has become a vegetarian, so I will be trying this. If you have any more good recipes, keep them coming, please.