These bone-in BBQ ribs offer an incredibly satisfying vegan alternative, crafted from seitan that mimics the texture and experience of traditional ribs. They are meticulously prepared by molding the wheat gluten mixture around ‘bones’ and then coating them with a rich barbecue glaze before slow baking in the oven and finishing on the grill for authentic smoky flavor and attractive grill marks.
Barbecue Seitan Ribs [Vegan]
Ingredients for Authentic Barbecue Seitan Ribs
- 3 cups vital wheat gluten
- 1 cup whole wheat flour (plus more as needed)
- 1/4 cup nutritional yeast
- 2 tablespoons onion powder
- 1 tablespoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 2 cups water (or broth)
- Approx. 1 cup vegan barbecue sauce for initial layer
- 6 tbsp steak sauce
- 2 tbsp soy sauce
- 2 tbsp liquid smoke
- 2 tbsp olive oil
- Separately, prepare a homemade BBQ sauce using the listed ingredients (approx. 3 cups total)
- Approx. 1 cup to 1.5 cups additional barbecue sauce for spreading and grilling
- 6 “bones” suitable for molding ribs (see note below)
Creating Irresistible Plant-Based BBQ Ribs
- Preheat your oven to 350°F (175°C). Line a standard 9×13 inch baking dish or pan with aluminum foil or parchment paper for easy cleanup.
- In one bowl, whisk together the wet ingredients: water, olive oil, steak sauce, soy sauce, liquid smoke, and vegan barbecue sauce. In another bowl, combine the dry components: vital wheat gluten, whole wheat flour, nutritional yeast, onion powder, garlic powder, smoked paprika, salt, and black pepper.
- Combine the wet and dry mixtures; once thoroughly blended, transfer to a lightly floured surface (if sticky) or directly into your hands. Knead gently for about 5 minutes until smooth, then cover and let rest for 20 minutes as directed.
- Shape the rested mixture into a large rectangle, ensuring it fits snugly in your prepared baking dish with adequate space around its edges to allow for expansion during cooking.
- Gently press the ‘bones’ (typically sturdy skewers or similar) evenly through the surface of the dough, creating ribs spaced appropriately apart. A layer of foil can help prevent sticking while transferring this masterpiece to the oven.
- For baking: Spread approximately 3/4 cup of your homemade barbecue sauce at the bottom of the dish for a flavorful base. Then carefully place the shaped seitan ‘ribs’ into the pan, ensuring they are covered by about half an inch (100 grams) of sauce before baking.
- Bake uncovered in the preheated oven for approximately 90 minutes. The result is a deeply smoky and tender plant-based rib experience perfect as a standalone dish or ideal for further enhancement.
- To achieve maximum flavor impact, brush generously with an additional 1/2 to 3/4 cup of barbecue sauce before placing on the grill. Fire up your grill to indirect medium heat (around 300°F / 150°C) until ready. Grill the seitan ribs for about 10-15 minutes per side, or long enough to develop beautiful wood-fired grilling marks and intensify the smoky notes.
Important Note on ‘Bones’
The term “bones” here refers to non-bone objects used solely for structural purposes during baking, such as sturdy cocktail sticks (fishing line recommended), wooden skewers soaked in water beforehand to avoid burning, or even specialized rib molds. These provide the necessary shape once removed from the oven.
