Make the spice-soy marinade
In a small bowl, whisk smoked paprika, chili powder, onion powder, garlic powder, and black pepper. Add water, maple syrup, soy sauce, and liquid smoke and stir until the mixture forms a thin marinade. Set aside.
Slice the tempeh
Cut each tempeh block into ribs or thick strips. I get about 11–12 ribs per block if I cut thick; slice thinner if you want more pieces per serving. Want grill-style ribs? Keep them thick enough to hold their shape.
Simmer the tempeh in the sauce
Place the tempeh in a large skillet or small saucepan. Pour the marinade over the tempeh and turn the heat to medium. Stir frequently while the mixture simmers. Cook 10–15 minutes until the liquid thickens and coats the tempeh. The sauce will reduce and cling to the pieces nicely.
Smother with BBQ sauce & bake
Transfer the tempeh to a small baking dish or place on the lined baking sheet. Spoon on 1 cup BBQ sauce, coating each rib. Bake at 400°F (200°C) for 20 minutes, basting once halfway through. For extra “charred” edges, bake 25–30 minutes or finish briefly on a hot grill pan for grill marks.
Serve saucy and hot
Move the tempeh to a serving dish and drizzle any leftover sauce over the top. Let it hang out for 5 minutes so the sauce gets tacky. Then dig in.
Chef’s note: Let the tempeh marinate in the BBQ sauce for 2 hours or overnight for deeper flavor. I do this when I meal-prep and it literally transforms the bites.
