Vegan Ribs

20 oz canned green jackfruit (packed in water not syrup)

1.25 cups vital wheat gluten + more as needed

3 tbsp nutritional yeast

1 tbsp sweet smoked paprika

1 tbsp onion powder

1 tsp garlic powder

1 tsp mustard powder

1/2 tsp red chili flakes , or to taste

4 cloves garlic , grated

1/2 cups water (or low sodium vegetable stock) (was 3/4 but then you need to add more VWG)

3 tbsp tamari or coco aminos

1 cup BBQ sauce + more for dipping

2 leaves bay

1/3 cup fresh chives , for garnish

1 tsp liquid smoke (optional, only if you want a very smoky flavor)

sea salt + black pepper to taste (1/2 tsp each)

Preheat your oven to 375”F

Drain and rinse the jackfruit very well then boil it with the bay leaves and a pinch of sea salt for about 20 minutes until softened. Drain.

Blend up tough parts with broth in food processor. Shred the parts that shred.

In a medium bowl combine all the dry ingredients together then add the shredded jackfruit, tamari, water (or vegetable stock) and a pinch of sea salt. Mix well until a dough forms. Knead in food processor with dough blade.

Add a little extra sprinkling of wheat gluten if the dough seems too wet or a little more water if it feels to dry.

Line 8x11 in pan with parchment paper. Spread BBQ sauce in pan. Press the dough into pan, about one inch thick. then slice into 4 or 6 pieces. Top with BBQ sauce.

Easy Oven Baked Method:

Cover with aluminum foil and bake in the preheated oven for 50 minutes. Flip half way through and add more BBQ sauce. Remove foil for last 10 mins. Allow to cool and set for a few minutes before slicing with a sharp knife.

Grill & Oven Method:

Preheat a seasoned cast iron griddle over medium flame. Grill the ribs for about 3 minutes on each side until nice grill marks form.

Meanwhile line a 5 x1 0 rectangle shaped baking dish with parchment paper. Spread a thin layer of barbecue sauce over the bottom and place the grilled ribs on top. Spread the top with a thin layer of barbecue sauce and cover the pan with aluminum foil (or a lid) and bake in the preheated oven for 30 minutes.

Use a pair of kitchen tongues and carefully flip the ribs. Brush with more barbecue sauce on top and bake uncovered for another 20 minutes.

Remove from the oven and allow to set for a few minutes. Using a sharp serrated knife to cut the ribs alongside the grill marks and serve on a bed of mashed potatoes with extra sauce and garnished with the fresh chives.

Bone In Method:

Soak bamboo sticks, popsicle stick or cinnamon stick in warm water for 20 minutes.

After shaping the rib mixture into a rectangle push the soaked bones through the dough about one inch apart.

Spread some sauce in the bottom of the pan and place the rib rack on top. Spread more barbecue sauce over the top and cover with aluminum foil. Bake in the preheated oven for 50 minutes.

How to Reheat the Ribs:

To reheat the ribs preheat a cast iron griddle or fire up the grill. Cook the ribs on medium low flame for a few minutes on each side until warmed through. Remember to brush with more BBQ sauce while grilling. This method will add extra smokiness to the ribs and nice charred grilled marks.