Difficulty rating: For home cooks Serves: 4 people

Why not jazz up our tempeh ribz with some sticky sweetness? Heaven on a plate, we think so!
Recipe adapted from BBC Good Food


  • 360g (2 packs) of our Southern-style BBQ Ribz
  • 1 tbsp jerk seasoning
  • 50ml pineapple juice
  • 1 tbsp dark soft brown sugar
  • 1 tbsp cider vinegar
  • juice 1/3 lime
  • 1 tbsp vegetable oil
  • 1 large banana shallot , finely sliced
  • 1 green pepper, deseeded and finely diced
  • 200g pack fresh pineapple chunks, finely diced
  • 2 tsp brown sugar
  • 200g basmati rice, cooked and cooled
  • small bunch coriander, chopped


  1. Lay the ribs in a roasting tin and rub all over with 1/2 tbsp of the jerk spice mix. Leave to marinate for at least 2 hrs, or preferably overnight.
  2. Heat the ribz in a preheated oven at 150ºC (gas mark 2) for 10 to 12 minutes. Alternatively, heat 1 tsp of oil in a pan over medium heat, add in the Ribz and cook for 4 minutes, turning occasionally until browned.
  3. Mix the remaining jerk spice mix, pineapple juice, sugar, vinegar, lime juice and a good pinch of salt in a saucepan. Heat until the sugar dissolves, then bubble until thick and sticky.
  4. To make the rice, heat the oil in a large pan or wok. Add the shallot and pepper, and stir-fry until softened. Add the pineapple, brown sugar and plenty of seasoning, and continue cooking until the pineapple starts to caramelise.
  5. Remove the ribz from the oven. Brush the jerk sauce all over them and return to the oven for 20 mins, brushing with any remaining sauce every 5 mins or so, until the ribz are really sticky.
  6. Add the cooked rice to the pan with the pineapple and vegetables, stir-fry for a further 2 mins, stirring occasionally, then add the coriander. And you're ready to serve up!


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