Why You’ll Love This Recipe

• Easy Yet Impressive - minimal effort, maximum flavor. Let the oven do the work while you relax.
  
  

• Hearty and Conforming - vegan ribs bathing in silky, luxurious plant-based sauce.
  
  

• Deep and Rich Flavors - red wine, garlic, onion, and herbs create an irresistible, rich vegan sauce.
  
  

• Textural Heaven - tender plant-based ribs, creamy vegan polenta, and silky gravy-like sauce. 

Key Ingredients for Red Wine Braised Vegan Ribs with Creamy Plant-Based Polenta 

• Juicy Marbles Baby Ribs offer a meaty texture, rich flavor, and generous portion of plant-based protein, making them a perfect vegan alternative to traditional ribs.
  
  

• Shallots are mild, sweet onions that turn silky and tender when braised in the sauce.
  
  

• Fresh herbs like bay leaf, thyme, and rosemary infuse the dish with earthy, aromatic flavors that complement red wine.
  
  

• Tomato paste adds sweetness, acidity, and umami, which deepen with caramelization.
  
  

• Vegetable stock adds body to the sauce. Feel free to use homemade vegetable stock or dissolve vegetable stock cubes in hot water.
  
  

• Black coffee is the secret ingredient of this recipe. It mimics the richness usually found in traditional meat braises. Coffee’s bitterness counteracts the sweetness and acidity of tomato paste, red wine, and balsamic vinegar, while also intensifying the rich umami flavors of the dish.
  
  

• Light soy sauce, balsamic vinegar, and mustard are flavor builders that brighten and balance the sauce. Soy sauce adds saltiness and umami, balsamic vinegar brings a touch of sweetness, while mustard adds tangy sharpness and enhances the umami depth by complimenting coffee and soy sauce.
  
  

• Cornstarch is used as a thickening agent and is naturally gluten-free.
  
  

• Instant polenta is the perfect creamy side dish for these tender plant-based ribs and silky, rich vegan sauce. 

Equipment You’ll Need

• Cutting board

• Sharp knife

• Measuring spoons and cups

• Kitchen scale 
  

• Measuring jug for liquid mixture 

• Large oven-safe pan (like a cast iron skillet) or Dutch oven for braising the ribs 

• Wooden spoon or spatula for stirring 

• Tongs for handling the ribs 

• Small bowl and whisk for mixing the cornstarch slurry 

• Medium-sized saucepan to cook polenta

• Whisk for creamy, lump-free polenta

How to make Red Wine Braised Vegan Ribs with Creamy Plant-Based Polenta 

1. Prepare Your Ingredients

Chop vegetables and cut Juicy Marbles Baby Ribs into 3-4 pieces. Prepare the sauce base by mixing vegetable stock, red wine, black coffee, soy sauce, balsamic vinegar, and mustard.

2. Brown the Vegan Ribs 

Season ribs with salt and pepper and cook them in a pan until nicely browned on all sides. Remove them from the pan and set aside. 

3. Build the Flavor Base

Fry chopped vegetables (shallots, garlic, celery, and carrots) in a pan before stirring in tomato paste and letting it cook for a couple of minutes to caramelize.

4. Braise the Plant-based Ribs in Red Wine Sauce 

Deglaze the pan with the prepared liquid mixture, add fresh herbs, and nestle in the vegan ribs. Cover with tin foil and braise in the oven for 60 minutes. 

5. Thicken the Sauce 

Remove the pan from the oven, uncover the tin foil, and transfer the ribs from the pan onto a plate. Thicken the sauce with a cornstarch slurry. Return the ribs to the pan and spoon the sauce over them. 

6. Prepare the Creamy Plant-based Polenta

Bring a mixture of water and plant-based milk to a gentle boil. Slowly whisk in instant polenta, stirring constantly to prevent lumps, and cook for a couple of minutes. Stir in plant-based butter and season with salt to taste. 

7. Serve and Enjoy 

Plate the creamy plant-based polenta and top it with red-wine braised vegan ribs. Spoon over the extra sauce and serve immediately. 

Tips and Tricks

• Use good-quality red wine like Cabernet Sauvignon or Merlot for the best depth of flavor. 
  
  
• Don’t skip the coffee! It enhances the richness of the sauce and balances out the acidity and sweetness of other ingredients.  
  
  
• Adjust the thickness of the sauce by adding more vegetable stock, if too thick, or adding more cornstarch if too thin. 

FAQ

What type of red wine should I use? 

Dry red wines like Cabernet Sauvignon, Merlot, or Pinot Noir offer the best results.

Can I make this recipe gluten-free? 

Yes! Use tamari instead of soy sauce. 

*Note: Juicy Marbles meats are not gluten-free certified, but we do not include gluten in any of our recipes.

What kind of coffee should I use? 

The best coffee for this recipe is filter coffee, but you can also use espresso or Turkish coffee. Keep in mind that espresso is stronger in flavor than filter coffee, so you will need to add less. If using Turkish coffee, make sure you let the coffee grounds settle before adding. 

Can I make this ahead of time? 

This plant-based dish is best served fresh. The ribs will soak up the sauce and turn soft if they sit in the sauce for long periods. 

How long can I store leftovers? 

You can store the leftovers in the fridge for up to 3 days. If possible, separate the ribs from the sauce to prevent them from soaking up the sauce and becoming soggy.