Best Sticky BBQ Vegan Seitan Ribs Recipe

Introduction

These Best Sticky BBQ Vegan Ribs made from seitan are tender, flavorful, and perfect for a plant-based barbecue. With a smoky dry rub and sticky BBQ glaze, they make a delicious main dish that’s sure to impress vegans and meat-eaters alike.

Ingredients

• ¼ cup canned chickpeas (60g, drained and finely minced)
• ¼ cup yellow onion (40g, finely minced)
• 2 cups vital wheat gluten (240g, spooned into cup and leveled)
• 2 tsp garlic powder (5g)
• 2 tsp smoked paprika (6g)
• 2 tsp onion powder (4g)
• 1 tsp vegan ham broth base, optional (2g)
• 3 tbsp low-sodium soy sauce (38g)
• 1 tbsp extra virgin olive oil (8g)
• 2 tbsp BBQ sauce (35g)
• ¾ cup + 2 tbsp water (divided, or use veggie stock if omitting broth powder)
• 6 Popsicle sticks, bamboo skewers, wooden cake dowels, fresh sugar cane, or Ceylon cinnamon sticks
• 1 tbsp extra virgin olive oil
• 2 tbsp light brown sugar (30g)
• 1 tsp each garlic powder, onion powder, paprika (for dry rub)
• ¼ cup water or veggie broth
• 1 cup BBQ Sauce, divided (200g)

Instructions

1. Step 1: Finely mince the canned chickpeas and yellow onion, then set aside.
2. Step 2: In a large bowl, combine the vital wheat gluten, garlic powder, onion powder, smoked paprika, and optional vegan ham broth base.
3. Step 3: Make a well in the dry ingredients and add minced chickpeas, onions, soy sauce, olive oil, BBQ sauce, and ½ cup of water. Stir with a rubber spatula to combine.
4. Step 4: Knead the dough gently in the bowl, gradually adding the remaining water 1 tbsp at a time until the dough is moist but firm. Avoid over-kneading to keep the seitan tender.
5. Step 5: Preheat the oven to 375°F and oil a 9×13” baking dish.
6. Step 6: Transfer the dough to a cutting board and divide into 4 equal pieces. Flatten each into curved rectangles about 3 inches wide, 8 inches long, and ¼ inch thick.
7. Step 7: Stack two rectangles together and gently press to form one rib rack. Repeat for the other two pieces. Each rack should be ½ to ¾ inch thick.
8. Step 8: Score each rack into 5-6 sections without cutting through completely. Press cinnamon sticks or alternatives into the sections (3 per rack).
9. Step 9: Place the racks in the oiled baking dish and coat both sides with olive oil.
10. Step 10: Mix brown sugar with garlic powder, onion powder, and paprika. Rub this dry mixture over the top of the ribs.
11. Step 11: Pour ¼ cup water or veggie broth around the ribs in the dish and cover with foil or a lid.
12. Step 12: Bake covered at 375°F for 20 minutes.
13. Step 13: Remove foil, baste ribs with half of the BBQ sauce. Increase oven temperature to 425°F and bake uncovered for 10-15 minutes.
14. Step 14: Remove ribs, apply remaining BBQ sauce.
15. Step 15: To char and caramelize, broil the ribs on medium-high heat for about 3 minutes or grill them in a cast iron pan for 2-3 minutes per side until edges caramelize.
16. Step 16: Let cool for 10-15 minutes before serving. Ribs will firm up as they cool.
17. Step 17: If preparing ahead or waiting longer than an hour to serve, remove cinnamon sticks to prevent over-flavoring, and reinsert before serving if desired.

Tips & Variations

• Use a digital kitchen scale for accuracy and consistent results.
• If dough feels tough, reduce kneading time or slightly decrease vital wheat gluten.
• For a smokier flavor, try using smoked vegan BBQ sauce or add liquid smoke to the dough.
• Replace cinnamon sticks with bamboo skewers or sugar cane for a different aromatic effect.
• Serve with coleslaw or grilled vegetables for a full BBQ meal.

Storage

Store leftover vegan ribs in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven or a skillet to maintain texture. They can also be frozen for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these ribs gluten-free?

These ribs rely on vital wheat gluten for their texture, so they are not gluten-free. For a gluten-free alternative, consider using jackfruit or mushroom-based BBQ ribs.

How do I prevent the ribs from becoming tough?

Avoid over-kneading the dough and use the recommended amount of vital wheat gluten. Knead just until ingredients come together and the dough is slightly firm but still moist.

Best Sticky BBQ Vegan Seitan Ribs Recipe

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★★★★★

4.9 from 294 reviews

These Best Sticky BBQ Vegan Ribs are a delicious plant-based take on classic barbecue ribs made from seitan. Perfectly seasoned with smoked paprika, garlic, and onion powders, these vegan ribs are shaped into rib-like racks, baked to tender perfection, then coated in a sticky, flavorful BBQ sauce with an irresistible caramelized and charred finish. Ideal for a hearty vegan entree that satisfies the craving for smoky, savory ribs without meat.

• Author: luca
• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Vegan, American BBQ
• Diet: Vegan

Ingredients

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Seitan Vegan Ribs

• ¼ cup canned chickpeas (60g, drained and finely minced)
• ¼ cup yellow onion (40g, finely minced)
• 2 cups vital wheat gluten (240g, spooned and leveled)
• 2 tsp garlic powder (5g)
• 2 tsp smoked paprika (6g)
• 2 tsp onion powder (4g)
• 1 tsp vegan ham broth base (optional, 2g)
• 3 tbsp low-sodium soy sauce (38g)
• 1 tbsp extra virgin olive oil (8g)
• 2 tbsp BBQ sauce (35g)
• ¾ cup + 2 tbsp water (divided) or vegetable stock if omitting broth base
• 6 Popsicle sticks, bamboo skewers, wooden cake dowels, fresh sugar cane, or Ceylon cinnamon sticks (for ribs)

Dry Rub and Baking

• 1 tbsp extra virgin olive oil (for coating baking dish and ribs)
• 2 tbsp light brown sugar (30g)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• ¼ cup water or vegetable broth (60ml)
• 1 cup BBQ sauce, divided (200g)

Instructions

1. Prep the Ingredients: Finely mince the yellow onion and canned chickpeas and set aside to later incorporate into the dough.
2. Mix Dry Ingredients: In a large bowl, combine the vital wheat gluten, garlic powder, onion powder, smoked paprika, and optional vegan ham broth base, stirring to distribute seasonings evenly.
3. Add Wet Ingredients: Create a well in the dry mix and add the minced chickpeas and onions, low-sodium soy sauce, olive oil, BBQ sauce, and ½ cup water. Stir thoroughly with a rubber spatula to start forming the dough.
4. Knead the Dough: Using your hands, gently knead the dough inside the bowl, gradually adding the remaining 2 tablespoons water one tablespoon at a time until the dough is moist and firm but not soggy. Avoid over-kneading to prevent toughness.
5. Shape the Vegan Ribs: Preheat oven to 375°F (190°C) and oil a 9×13-inch baking dish. Transfer dough to a cutting board and divide into 4 equal pieces. Flatten each piece into 3-inch wide, 8-inch long, ¼-inch thick curved rectangles. Stack 2 pieces to form one rib rack approximately ½ to ¾ inch thick. Score each rack into 5-6 rib-like sections without cutting through. Insert cinnamon sticks or chosen skewers between sections.
6. Prepare for Baking: Place rib racks in the oiled baking dish and coat both sides with 1 tablespoon olive oil. In a small bowl, mix brown sugar with garlic, onion powders, and paprika to create a dry rub. Apply the dry rub evenly on top of the ribs. Pour ¼ cup water or vegetable broth around the ribs and cover with foil or a lid.
7. Bake Covered: Bake the ribs covered at 375°F for 20 minutes to allow them to steam and cook through gently.
8. Apply BBQ Sauce & Continue Baking: Remove foil, brush half of the BBQ sauce over all sides of the ribs. Increase oven temperature to 425°F (220°C) and bake uncovered for 10-15 minutes to set the sauce.
9. Char and Caramelize: To finish, turn the oven to broil on medium-high and place ribs back in for about 3 minutes to caramelize and lightly char edges. Alternatively, sear the ribs in a heated cast iron grill pan over medium heat for 2-3 minutes on each side for a smoky char.
10. Rest & Serve: Let the ribs cool 10-15 minutes so they firm up and develop a chewy, satisfying texture. If preparing ahead, remove cinnamon sticks after cooling to avoid overly strong infusion and reinsert before serving if desired.

Notes

• Use a digital kitchen scale for precise measurements to ensure the best texture in seitan ribs.
• Do not over-knead the dough, as this can make the ribs tough instead of tender.
• If the dough feels too dry or too tough, add a little more water, but avoid excess moisture.
• Cinnamon sticks or skewers help mimic rib bones and add presentation and subtle flavor.
• Resting the ribs after cooking helps them firm up and improves chewiness.
• For a gluten-free alternative, this recipe is not suitable since vital wheat gluten is the main ingredient.
• For extra smoky flavor, use a cast iron grill pan to char instead of broiling in the oven.

Keywords: vegan ribs, seitan ribs, sticky BBQ ribs, plant-based ribs, vegan BBQ, gluten wheat seitan, smoky vegan ribs, homemade vegan ribs, BBQ seitan ribs