Harissa-crusted RibsHarissa Vegan Ribs with Kimchi & Mashed Bean Potatoes | Juicy Marbles – Juicy Marbles UK

Name: Harissa Vegan Ribs with Kimchi
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 1-2
Cuisine: Fusion
Ingredients: ½ cup (100g) onion, minced; 500g potatoes (2 medium-large), peeled and cubed; 1 cup water; 600g (3½ cups) pinto beans, cooked or canned; 4 cloves garlic, crushed and roughly chopped; 2 tbsp olive oil; 1 tsp salt, adjust to taste; 1 pack Juicy Marbles ribs; 3 tbsp harissa paste; 3 tbsp honey or agave syrup; 2 tbsp garlic powder; 2 tbsp smoked paprika; 2 tbsp breadcrumbs; 1 tbsp olive oil; Kimchi or sauerkraut, or your favorite tangy fermented vegetables

Harissa-crusted Ribs

matevž, ferments

Prepare your palate for a culinary adventure that marries bold spices, savory textures, and soul-soothing tradition. These Harissa Vegan Ribs pack a fiery punch, balanced by the creamy comfort of Matevž, a Slovenian bean-potato mash that's been bringing joy to plates for generations. Think mashed potatoes, but upgraded with protein-packed beans and a silky texture that defies expectations.

⬇️ JUMP TO RECIPE ⬇️

Paired with tangy kimchi or your favorite fermented sides, this dish hits every note: spicy, creamy, tangy, and oh-so-satisfying. The harissa crust on Juicy Marbles ribs crisps beautifully in the oven, delivering smoky paprika and garlic undertones with every bite. And that Matevž? It’s the perfect sidekick—a traditional Slovenian delight that might just become your new mashed potato obsession.

Cooking this dish is a sensory experience. As the ribs bake, the kitchen fills with the aromas of harissa, smoked paprika, and honey. Meanwhile, you’re simmering onions and potatoes to perfection for the Matevž, blending everything into a creamy masterpiece that’s as fun to make as it is to eat.

Whether you’re hosting friends or simply treating yourself, this recipe turns humble ingredients into a feast that’s anything but ordinary. Ready to dive into elevated simplicity? Let’s get cooking!

Harissa Vegan Ribs with Kimchi

Rated 5.0 stars by 1 users

Cuisine

Fusion

Author

Lucy Albert

Servings

1-2

Prep Time

20 minutes

Cook Time

50 minutes

Flavorful harissa-crusted plant-based ribs served with creamy Slovenian Matevž and tangy kimchi or sauerkraut.

Harissa-crusted vegan ribs with a side of creamy Matevž and tangy kimchi

Ingredients

For the Matevž

½ cup (100g) onion, minced
500g potatoes (2 medium-large), peeled and cubed
1 cup water
600g (3½ cups) pinto beans, cooked or canned
4 cloves garlic, crushed and roughly chopped
2 tbsp olive oil
1 tsp salt, adjust to taste

For the Harissa-Crusted Ribs

1 pack Juicy Marbles ribs
3 tbsp harissa paste
3 tbsp honey or agave syrup
2 tbsp garlic powder
2 tbsp smoked paprika
2 tbsp breadcrumbs
1 tbsp olive oil

For the Sides

Kimchi or sauerkraut, or your favorite tangy fermented vegetables

Directions

For the Matevž

Sauté the Onions: Heat a medium-sized pot over low-medium heat. Add a dash of olive oil, then sauté the onions until translucent (about 5-8 minutes). Avoid browning for a smoother flavor.
Simmer the Potatoes and Garlic: Add the cubed potatoes, garlic, and just enough water to barely cover the potatoes. Bring to a boil, then reduce heat and simmer for 10 minutes or until the potatoes are fork-tender.
Add the Beans and Blend: Stir in the beans and olive oil. Cook for 2-3 minutes, then blend with a hand blender until smooth. Adjust salt to taste.
Pro Tip: For an authentic Slovenian texture, aim for smoothness with a touch of chunkiness.

For the Harissa-Crusted Ribs

Preheat your oven to 200°C (390°F). Place the ribs on a lined baking tray. Mix harissa paste and honey in a small bowl.
Sprinkle the ribs with garlic powder and smoked paprika. Brush half the harissa mixture onto the ribs, then sprinkle breadcrumbs and drizzle with olive oil. Flip and repeat on the other side.
Cover the tray with foil and bake for 15-20 minutes, until the harissa crust is slightly browned and the ribs are heated through.

Assembly & Serving

Plate the ribs alongside a generous scoop of Matevž.
Add a side of kimchi or sauerkraut for tangy contrast.