I grew up in a very small town in Indiana and grilling in the summer after my baseball game was a weekly tradition. My mom had corn growing next to our house, so we’d grab some ears from the garden and flopped them on a grill for dinner. Why am I sharing this with you? Not only because I can, but because we’re going to do some grilling with this recipe! Most of us love pool parties and/or just hanging out with some buds and cooking up some grub, so let’s go with some vegan ribs and corn on the cob this week. Mmm, just thinking about the smell of food on the grill makes me drool.
- Pork with MorningStar Farms’ Hickory BBQ Riblets
- Butter with vegan margarine
- 1 package of MorningStar Farms’ Hickory BBQ Riblets
- 1 corn on the cob
- 1 slab of vegan margarine
- Salt & pepper to taste
- 1 refreshing glass of your favorite lemonade (optional)
Grilling should be simple—and this recipe is! Luckily for newbs, there are instructions on the riblet box on how to get started. Open up the riblets wrap them in foil, and throw them on the grill for 15-20 minutes. The next step is getting your corn grilled. There are two ways I like to cook corn: by grill or simply placing it in boiling water. For those of you with a grill, I recommend soaking the corn (with the husk) in water for about 15 minutes prior to grilling. Once the corn soaks, remove from the water and shake off the excess water. Throw the ear of corn on the grill for about 10-15 minutes and turn every 5 minutes. Remove the corn from the grill (with tongs) and peel the husk off. Once it’s all removed, put a small slab of butter on and sprinkle some salt and pepper on there. Voila!
Once this is all set, zombies may be fooled and begin to swarm you place, so watch out!
Yum! Need some more recipes? Check out our past Flesh-Free Friday recipes here, including “Meat Lovers Vegan Nachos” and black bean enchiladas.