New Vegan Pork Ribs Are Coming to NYC Grocers

Brooklyn, NY-based vegan meat brand Louie’s Plant-Based recently launched Pig Savin’ Ribs. The vegan ribs are made with plant-based flours, spices, and a house-blended barbecue sauce. The Pig Savin’ Ribs were created by Louie’s Plant-Based co-founder Louis Catizone because of his love for grilling and his interest in adding a familiar BBQ-style sandwich to the menu at the brand’s Greenpoint, Brooklyn sandwich window, Louie’s Luncheonette. There, the ribs are featured in a vegan rib sandwich, which quickly became the shop’s most popular offering. Given the local response, Louie’s Plant-Based went to work creating a larger product offering for retail and restaurants. 

“I can remember just a few years ago searching high and low for plant-based burgers,” Catizone said. “Now they’re everywhere, but there’s still very few options in the vegan grilling category. We want to make barbecuing a much more inclusive space and bring products to market that appeal to vegans and meat-eaters alike.”

Vegan barbecue ribs for all

Louie’s Pig Savin’ Ribs are now available for nationwide shipping through the Louie’s Plant-Based website for $19.99. The brand is also rolling out the vegan ribs to retail locations across New York City each week, including Orchard Grocer in Manhattan and Perelandra in Brooklyn, and working to get them in the city’s favorite barbecue joints. Louie’s Plant-Based is also planning a neighborhood pop-up tour, showcasing the ribs throughout NYC. 

A portion of proceeds from the sales of Pig Savin’ Ribs will benefit animal sanctuaries across the country.

Uncategorized

Ratatouille with Grilled Cottage Cheese Steak

    The Ratatouille with Grilled Cottage Cheese steak was one such recipe that makes a wholesome weeknight dinner. The ratatouille is packed with goodness of fresh vegetables and when combined with the cottage cheese provides the protein that is needed in the diet. This recipe also makes a great dish that you can make for parties. […]

    Read More
    Uncategorized

    VEGAN LABELING – WHAT CAN BE CALLED MILK OR MEAT?

      By Emilio Gironda, VRG’s Volunteer Coordinator The availability of food made and marketed expressly for vegans in the last few years has skyrocketed. The fact that one can pull up to a Burger King and order a plant-based burger with fries would have been unthinkable 20 years ago. But easy availability has its downside – […]

      Read More
      Uncategorized

      PEANUT BUTTER SHEET CAKE – WEEKEND POTLUCK #479

        PEANUT BUTTER CHOCOLATE SHEET CAKE Our most popular recipe from the LAST WEEKEND POTLUCK was this Peanut Butter Chocolate Sheet Cake from Grandma Honey’s House. Our other featured recipes include: Pizza Braid by Dance Around the Kitchen, Blackberry Cheese Danish from Quiche My Grits and Mary is sharing her recipe for 3-Ingredient Crock Pot Chicken… […]

        Read More