But enough about excuses, today is about ribz! My awesome Vegan Pal Blake was down for a week and made plans to make his famous ribz, unfortunately we got side tract with other adventures and never got around to it. This is one of those recipes someone talks about, but they don't really have a recipe for it. Here are his instructions to me and I'll give you some precise details about what I did and how.
Blake's explination: no recipe. I wish make BBQ sauce while I cook thin strips of squash to get them all crispy (coconut oil/butter works best), cover in sauce then cook some more.
So with his words of wisdom in mind I set off to slice my squash
Blake's Acorn Squash Ribz
- 1 Acorn Squash
- 2 Tbsp Olive Oil (I don't have coconut butter sadly)
- 1 clove garlic
- 1/3-1/2 BBQ Sauce (I got lazy and used some old stuff, I imagine Tequila Cherry from this post would work great though!)
While the squash bakes, sort through the guts to remove the seeds. I'd recommend popping them into a dry or lightly oiled skillet with some coarse salt and chili powder to snack on because these ribz are gonna take a while. If you don't have BBQ sauce laying around, you could also prep that and sides while the ribz cook.
|This one was baked directly on the rack|
Serve with your choice of sides, I did mashed potatoes and steamed veggies!