The greatest vegan ribs, prepared with tender meaty jackfruit, wheat gluten, and all of the classic smokey barbecue seasonings. Even picky meat eaters will be impressed by these vegan ribs, which you can bake on your skillet, in the oven, or on your outdoor barbecue! There is no oil used in this dish.
I know, I know…vegan ribs seem like a contradiction, but stick with me. Before being vegan, I loved ribs for the flavor rather than the meat. So I can still eat ribs, in the same manner, I used to but in a unique and exciting way.
I’ve been meaning to cook vegan ribs for quite a while, and I thought it would be a perfect opportunity to kick off a summertime mini-series.
Saturday was such a lovely day that I simply had to get out of the house, away from the kitchen and the internet, and bask in the sunlight and blossoms.
The other week, I was cooped up in my office, copying files and applications to a desktop and setting up a new local network. I’d had enough by Saturday. I needed to spend as much time as possible outside.
I’d been wanting to make these grilled jackfruit ribs for a few weeks, but the scheduling and inclement weather were never ideal. So even though they begin in the kitchen, they are completed on the grill, giving them the smokey flavor that only grilling can provide.
Ribs with a lot of protein that are vegan!
They’re genuine, and they’re perfectly delicious! All of the main BBQ days, such as July 4th, Labor Day, and Memorial Day, are ready for this dish!
I created a seitan and jackfruit-based meal that, in every sense, mimics delicate ribs. The jackfruit is essential in creating the appropriate shreddable consistency and maintaining the ideal moisture level.
If you’ve liked this vegan ribs recipe, please share the photo below to your Pinterest board. Thank you!
List of Ingredients
- 2 bay leaves
- 1/2 tsp sea salt
- ½ tsp black pepper
- 1/2 tsp red chili flakes
- 1 tsp of liquid smoke (for a very smoky flavor)
- 1 tsp of garlic powder
- 1 tsp of mustard powder
- 1 tbsp of sweet smoked paprika
- 1 tbsp of onion powder
- 3 tbsp of nutritional yeast
- 3 tbsp of tamari or coco aminos
- 4 cloves of garlic, grated
- 1/3 cup fresh chives, for garnish
- 3/4 cups water (or you could use low sodium vegetable stock)
- 1 ½ cup BBQ sauce (save some for dipping)
- 1 ½ cups vital wheat gluten + more as needed
- 22 oz of green jackfruit, canned (not with syrup, but with water)
- Set the oven to 375°F.
- Strain and wash the jackfruit thoroughly, then boil it for about 20 minutes with bay leaves and a touch of salt until tender. Strain and puree with a fork or a potato masher.
- Stir all the dry ingredients in a medium mixing bowl, then add in the shredded jackfruit, tamari, water (or vegetable stock), and a sprinkle of sea salt. Stir thoroughly until a dough forms, then knead it by hand for 5 minutes, or until it stays together beautifully. If the dough mixture is still sticky, add some more wheat gluten, and if it is too dry, add some more water.
- Roll out the dough ball into a one-inch-thick rectangular loaf, then cut in half lengthwise.
Vegan Ribs on the grill and in the oven:
- For the grill: Preheat a seasoned cast-iron skillet over medium heat. Grill the ribs for 3 minutes per side or until they have lovely grill marks.
- Cover a 5 x 1 0 rectangular baking dish with wax paper in the meantime. Arrange the barbecued ribs on top of a thin coating of barbecue sauce on the bottom. Spoon a light layer of barbecue sauce on top, then cover with aluminum foil (or a lid) and bake for 30 minutes in the oven.
- Gently flip the ribs with a pair of kitchen tongs. Coat the top with extra barbecue sauce and bake for yet another 20 minutes, uncovered.
- Leave to cool for a couple of minutes after removing from the oven. Slice the ribs along the grill lines with a sharp blade and arrange them over a mound of mashed potatoes with additional sauce and fresh chives on top.
Oven Only Method:
- Or you may omit the grilling stage and bake the ribs in an oven instead.
- Coat the ribs with extra BBQ sauce after placing them on top of the BBQ sauce layer on the bottom of the pan. Put some foil over the dish and then stick it in the oven for 50 minutes. Give a few minutes for cooling and setting before cutting with a serrated blade.
- Immerse bamboo sticks, popsicle sticks, or cinnamon sticks in warm water for 20 minutes before using.
- Push the wet bones into the dough about one inch apart after forming the rib concoction into a rectangle.
- Pour the BBQ sauce into the pan’s bottom and set the rib rack on top. Seal the dish with tin foil after spreading extra barbecue sauce on top. Set the oven to 350°F and bake for 50 minutes.
Reheating your Vegan Ribs:
- Fire up a cast-iron skillet or the grill to reheat the ribs. Grill each of the ribs for a few minutes per side over low heat until heated completely. While cooking, don’t forget to brush on some additional BBQ sauce. Due to this technique, the ribs will have more smokiness and lovely charred grilled markings.