No longer do vegans have to miss out on the incredible experience of indulging in succulent barbequed ribs. Slovenian company Juicy Marbles has introduced its latest plant-based meat product: the world’s first stack of plant-based ribs, made primarily from soy. Known as ‘Bone-In Ribs’, this unique meat alternative includes imitation ‘bones’ that can be air-fried or baked to create a crispy snack. Juicy Marbles aims to bring back the primal joy of eating meat off the bone for vegetarians and vegans who long for that experience. Similar to real ribs, Bone-In Ribs can be marinated and cook in a fraction of the time, but they come with a hefty price tag of nearly £30 per stack. Juicy Marbles sold two 500g packets of Bone-In Ribs for 66 euros (£57), which is around five times more expensive than real pork ribs. Despite being sold out at the moment, more of these plant-based ribs are expected next year.
Juicy Marbles’ website describes the ribs as “succulent plant-based ribs” that deliver a perfect combination of a crispy, melt-in-your-mouth crust and tender, juicy meat. The ‘bones’ are made from nutritious plant-protein, making them edible. They can be fried, baked or air-fried for a crispy snack with more protein than jerky. I had the opportunity to try a sample of these limited ‘drop’ Bone-In Ribs from Juicy Marbles. It was immediately evident that the flesh and bones had distinct looks and textures, even though they were both made from soy, although the company did not reveal how they achieved this. To enhance the flavors, I decided to rub the ribs with a simple dry mix of paprika, cumin, cayenne, and BBQ seasoning.
Following Juicy Marbles’ suggestion, I used olive oil as a binder to help the rub stick to the ribs, although it wasn’t really necessary as they were already quite slimy. Unlike slow cooking methods for real meat, which can take hours, these vegan ribs cooked in just 20 minutes in the oven. Apart from the authentic-looking charred bone tips, the ribs looked the same coming out of the oven as they did going in. However, since the Bone-In Ribs are made entirely from plant matter, they don’t undergo the same dramatic transformation under high temperatures as pork flesh does. The texture of the fake flesh was similar to pulled pork, falling apart into succulent threads. Juicy Marbles claims to use the ‘Meat-o-Matic 9000′, a mysterious machine that layers plant protein into linear fibers to mimic muscle structures.
As for the bones, they were one of the most peculiar things I’ve ever tasted. I had expected something crunchy, like pork scratchings or a breadstick, but they turned out to be tough and bendy, reminiscent of cartilage. Chewing on them was unpleasant, and I felt like I was grazing like a cow while waiting to swallow. Surprisingly, the charred tips were the toughest part, even though Juicy Marbles claims that baking the bones makes them crispy. Perhaps using an air fryer would yield better results?
Flavor-wise, the bones tasted like soy and were edible, but their texture was a challenge. Allegedly, during the development of this product, Juicy Marbles considered creating inedible plant-based bones that could be composted, mimicking real animal bones. However, they decided to make the bones edible, as it wouldn’t make sense for consumers to discard part of their purchase. Unfortunately, I believe most buyers would take one bite of these tough slabs and throw them away. I appreciate Juicy Marbles’ innovation and I’m a fan of their soy flesh, but I would be much happier if they could remove the bones for me next time.
Switching to plant-based meat products can benefit the environment, according to experts. Livestock farming contributes to environmental damage through methane emissions, deforestation for agricultural land, and excessive water usage. Plant-based vegan products, like the ones created by Juicy Marbles, are becoming increasingly popular on supermarket shelves. Scientists suggest that incorporating plant-based meat into public institutions, such as schools and prisons, can help accelerate a wider transition amongst the general public. By favoring alternative proteins in global public procurement policies, tipping points in their adoption can be achieved.
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