Rough Rider Barbecue Sauce from Vegan Diner is just so quick and easy. I play around with it a bit (it was too sweet for our tastes so I omit the agave nectar and use blackstrap molasses instead of light molasses. This time I slathered it on tempeh. I always boil my tempeh for 10 to 20 minutes before cooking it so I sliced it into thin strips and lightly fried it to get some of the moisture out. I couldn't think of what to serve with the bbq tempeh so I looked around the kitchen. Several large onions made me remember Lindy Loo's recent post with baked onion rings (OMG Oven Baked Onion Rings from PPK/Appetite for Reduction to be exact). Yeah, that was the ticket. I'm not a huge onion ring fan and I really can't stand deep frying things, but I needed something quick and since these were baked it was worth trying. The onion rings were a keeper, so much better than the fried version. My only complaint is the breading mixture was super sticky after a the first batch of rings. We made a second batch with panko instead of regular bread crumbs and this worked better. It is key to keep the liquid mixture on the onion to a minimum. To add to the oniony goodness, I sauteed the part of the onions which didn't stay together as rings or were to small. I will have to do this with onions more often. It reminds me of my mother (she loved onions, especially fried/sauteed) and the sauteed onions made the bbq tempeh sandwiches. A mixed green salad and a plum rounded out the meal and some of us dipped our onion rings in ketchup.