Yuba Ribs

I saw this recipe for vegan ribs and knew I was going to have to try it. We’ve had it twice since, because I purchased a massive package of yuba sheets from my local International store. Miyoko calls for dried bean curd sticks in her recipe, but yuba sheets are an easy substitute and you can control the size of your ribs.

I subbed a barbecue sauce a client of mine gave me. She finally got back to me with the recipe, so I’m able to share it here! There’s a bit of spice and Asian flavor which make this recipe awesome with a good IPA. However, if you’re lazy, use your favorite bottled sauce.

Ingredients:
• 3 large sheets of yuba
• 2 tablespoons oil
• 3/4 cup ketchup
• 1/4 cup hoisin sauce
• 1/2 cup brown sugar
• 1/4 cup water
• 1 tablespoon sambal oelek
• 1.5 teaspoons liquid smoke
• 1 teaspoon mustard powder
• 1 teaspoon paprika
• salt and pepper to taste

Directions:
1. Soak your yuba sheets until soft. Roll very tightly, folding loose ends in, and slice into 4-6 inch lengths. Oil an 8×8 pan and line yuba sticks up next to each other in the pan. Mine are so large they can cover my counter-you may find smaller ones depending on your store.

2. Preheat oven to 350°F. Combine rest of ingredients in a medium saucepan and bring to a boil. Double the sauce recipe if you prefer saucy ribs. Pour over the yuba sticks, making sure it gets under and around each one.

3. Bake for 30 minutes, or more, depending on desired texture.

Tags: barbecue, bbq, dinner, food, japanese, plant-based, recipe, ribs, vegan, vegetarian, yuba