Morningstar Veggie Hickory BBQ Riblets layered with bread & butter pickles, arugula, caramelized sweet onion and mustard on a broiled tough skinned foot long sub roll!

Makes 1

1 lg. sweet onion, peeled and thinly sliced into half rings

vegetable oil

salt & pepper

1 pkg. Morningstar Veggie Hickory BBQ Riblets

1/2 c. water

fresh arugula greens

sev. bread & butter pickle slices

prepared yellow mustard

1, foot long tough skinned sub roll – cut open from end to end, keeping a small hinge along one side; open fully, then broil inner side up till golden brown

Cook onion over medium heat with a little vegetable oil, and salt and pepper to taste, till caramelized. Set aside.

I cook the riblets differently than it says to do on the package instructions.

Place frozen packets in very hot water from the tap in a pan in sink till sauce in packet melts. (Use one packet per sub.)

Cut off ends, place in medium-size skillet over medium heat.

Add 1/2 c. water. Cover and let cook till tender. Remove cover and reduce barbecue sauce to your desired thickness. Remove from heat. This only takes a few minutes.

Mustard one half of the broiled sub roll. Top with a couple handfuls arugula and top that with the pickles.

Place sauteed onion (as much as you want) on second half of sub roll.

Now, squish with a fork the riblets in the skillet, just a little to spread it out a bit, so it will fit the sub. Place on top of onion, then spoon the barbecue sauce over the riblets.

Close, cut and serve.

Notes: I always steam the riblets, then reduce the barbecue sauce. It’s quicker, it gives me a little more sauce if I want it, and the riblets texture more like fall off the bone ribs.


By Sharon Lee Davies-Tight

Paid for by The Animal-Free Chef, AFC GLOBAL and/or Word Warrior GLOBAL. Till now and forever © Sharon Lee Davies-Tight. Share freely with proper credit. "Change the world by changing yourself. You're in the future already. Now what? You determine your outcome."


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