Alethea

Maple Glazed Jerk Vegan Short Ribs 🌱🍖🍽

Base: 1 package Juicy Marbles Vegan Ribs (defrosted)
Aromatics & Oil: 1 tbsp olive oil, 3 cloves garlic (minced)
Dry Seasoning Blend: 1 tsp onion powder, 1 tsp garlic powder, 1 tsp paprika, 1 tsp all-purpose seasoning, ½ tsp dried oregano, 1 tsp vegan-friendly steak seasoning
Glaze & Marinade: ½ cup store-bought or Homemade

Maple Jerk Marinade
• 3 tbsp pure maple syrup
• 1 tbsp coconut aminos
• 1 tsp fresh ginger (minced or grated)
• 2 cloves garlic (minced)

2. Creamy Mashed Potatoes
Potatoes: 1.5 lbs Russet or Yukon Gold potatoes (peeled and chopped)
Dairy-Free Cream: ⅓ cup non-dairy heavy whipping cream (such as Country Crock Plant Cream)
Butter: 3–4 tbsp vegan butter
Seasoning: Salt and freshly cracked black pepper (to taste)
3. Side - Greens: 1 bunch fresh broccolini
Finish: A pinch of salt or all-purpose seasoning, a splash of water for steaming

• Slice & Season: Slice the defrosted Juicy Marbles rack between the "bones" into single short rib pieces.
• Mix all the Dry Seasoning Blend ingredients together in a small bowl.
• Rub the defrosted Juicy Marbles rib rack with 1 tablespoon of olive oil and the 3 cloves of minced garlic.
• Generously coat the entire rack with the dry seasoning blend, pressing it gently into the vegan ribs. Let it sit for 10 minutes to absorb the flavors
• Place the chopped potatoes into a large pot and cover them with cold, salted water.
• Bring to a boil over high heat, then reduce to a simmer. Cook for 15–20 minutes until the potatoes are completely fork-tender.
Step 2: Boil the Potatoes
• Place the chopped potatoes into a large pot and cover them with cold, salted water.
• Bring to a boil over high heat, then reduce to a simmer. Cook for 15–20 minutes until the potatoes are completely fork-tender.
• Heat a large skillet (cast-iron works best) over medium-high heat with a small splash of olive oil.

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