BBQ Vegan Ribs with Smokey BBQ Sauce Recipe

Introduction

These BBQ Vegan Ribs are a flavorful, smoky plant-based alternative perfect for any barbecue or cozy dinner. Made from seitan and coated in a tangy tamarind barbecue sauce, they deliver a satisfying chew and bold taste that meat-eaters and vegans alike will enjoy.

Ingredients

• 4 tbsp peanut butter (or tahini)
• 2 tsp liquid smoke
• 2 tsp smoked paprika
• 2 tbsp tomato paste
• 2 tbsp soy sauce
• 2 tbsp nutritional yeast
• 1/2 cup chickpea flour
• 1 1/2 cup hot vegetable broth
• 1 1/2 cup vital wheat gluten plus 2 tbsp
• 1 tbsp tamarind concentrate
• 1/2 cup hoisin sauce
• 1/4 cup chili sauce
• 2 tsp minced ginger root
• 2-3 cloves garlic, minced
• 1 tbsp mirin
• 1/2 tsp toasted sesame oil
• 1 tbsp maple syrup
• 1 tbsp soy sauce
• 1 tbsp rice wine vinegar

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: In a mixing bowl, combine the peanut butter through to the chickpea flour (peanut butter, liquid smoke, smoked paprika, tomato paste, soy sauce, nutritional yeast, and chickpea flour). Stir well to blend.
3. Step 3: Pour in the hot vegetable broth and stir until the mixture is smooth.
4. Step 4: Add the vital wheat gluten (1 1/2 cups plus 2 tbsp) to the bowl and mix until a dough forms. Remove the dough and knead on a lightly floured surface for 4-5 minutes.
5. Step 5: Line a 9×11 inch pan with aluminum foil, allowing enough extra foil to fold over and encase the ribs. Lightly oil the foil.
6. Step 6: Press the seitan dough onto the foil, forming a rectangle to fit the pan or filling about two-thirds if you prefer thicker ribs.
7. Step 7: Score the ribs by cutting halfway through the dough to create perforations for easy separation after baking.
8. Step 8: Cover the seitan ribs tightly with foil and bake for 30 minutes.
9. Step 9: While the ribs bake, prepare the barbecue sauce: combine all sauce ingredients (tamarind concentrate, hoisin sauce, chili sauce, minced ginger, garlic, mirin, toasted sesame oil, maple syrup, soy sauce, and rice wine vinegar) in a medium saucepan over medium heat. Cook for 15 minutes, stirring occasionally, until thickened. Taste and adjust seasoning if desired.
10. Step 10: Remove the ribs from the oven, carefully unwrap, and brush the top with the BBQ sauce. Flip the ribs, brush the other side, then bake uncovered for another 15 minutes until slightly charred.
11. Step 11: For an extra smoky finish, grill the ribs for about 6 minutes on each side until charred to your liking.
12. Step 12: Serve warm and enjoy your delicious vegan BBQ ribs!

Tips & Variations

• Use tahini instead of peanut butter for a slightly different nutty flavor and smoother texture.
• If you prefer a gluten-free option, this recipe would need significant adjustments as vital wheat gluten is essential for the rib texture.
• Add a dash of cayenne pepper to the sauce for a spicy kick.
• Serve with grilled vegetables or a fresh coleslaw to balance the smoky richness.

Storage

Store leftover ribs in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven or on the grill to retain the best texture. The barbecue sauce can be stored separately in the fridge for up to a week.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the BBQ ribs ahead of time?

Yes, you can prepare the seitan ribs and sauce a day in advance. Keep them refrigerated and reheat before serving. This allows the flavors to develop even more.

What if I don’t have vital wheat gluten?

Vital wheat gluten is key to achieving the chewy texture of these ribs. Without it, the ribs won’t hold together well. Consider buying it online or at specialty stores for this recipe.

BBQ Vegan Ribs with Smokey BBQ Sauce Recipe

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★★★★★

4.6 from 107 reviews

• Author: Mariam
• Total Time: 1 hour 5 minutes
• Yield: 6–8 servings 1x
• Diet: Vegan

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Description

These delicious BBQ Vegan Ribs are made from seitan and smothered in a homemade smoky tamarind barbecue sauce. Perfectly tender with a charred finish, they are an ideal plant-based alternative for any BBQ occasion or comforting meal.

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Ingredients

Scale 1x2x3x

Seitan Ribs

• 4 tbsp peanut butter (or tahini)
• 2 tsp liquid smoke
• 2 tsp smoked paprika
• 2 tbsp tomato paste
• 2 tbsp soy sauce
• 2 tbsp nutritional yeast
• 1/2 cup chickpea flour
• 1 1/2 cup hot vegetable broth
• 1 1/2 cup vital wheat gluten plus 2 tbsp

Easy Tamarind Barbecue Sauce

• 1 tbsp tamarind concentrate
• 1/2 cup hoisin sauce
• 1/4 cup chili sauce
• 2 tsp minced ginger root
• 2–3 cloves garlic, minced
• 1 tbsp mirin
• 1/2 tsp toasted sesame oil
• 1 tbsp maple syrup
• 1 tbsp soy sauce
• 1 tbsp rice wine vinegar

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Instructions

1. Preheat Oven: Heat your oven to 350°F (175°C) to prepare for baking the seitan ribs.
2. Mix Dry Ingredients: In a mixing bowl, combine peanut butter (or tahini), liquid smoke, smoked paprika, tomato paste, soy sauce, nutritional yeast, and chickpea flour. Stir well to integrate the flavors.
3. Add Hot Broth: Pour in the hot vegetable broth and stir until the mixture is smooth and consistent.
4. Incorporate Vital Wheat Gluten: Add 1 1/2 cups plus 2 tablespoons of vital wheat gluten into the mixture. Stir vigorously until a dough ball forms.
5. Knead Dough: Remove the dough from the bowl and knead on a lightly floured surface for 4-5 minutes to develop gluten and elasticity.
6. Prepare Baking Pan: Line a 9×11 inch pan with aluminum foil, allowing enough to fold over and encase the ribs completely. Lightly oil the foil to prevent sticking.
7. Shape the Ribs: Press the kneaded seitan dough onto the foil into a rectangular shape that fits the pan, or make thicker ribs and fill only two-thirds of the pan based on your preference.
8. Score the Ribs: Using a knife, score the dough halfway through, creating perforations to make separating ribs easy after baking.
9. Bake Covered: Fold the foil to tightly cover the ribs and bake for 30 minutes to cook the seitan evenly.
10. Apply BBQ Sauce: Remove foil and brush the top side of the ribs generously with the tamarind barbecue sauce. Carefully flip the ribs, as they will be hot, and coat the other side with sauce as well.
11. Bake Uncovered: Return the ribs to the oven and bake uncovered for another 15 minutes until they develop a slightly charred, flavorful crust.
12. Optional Grilling: For an extra smoky flavor, finish the ribs on a grill. Cook them for about 6 minutes on each side to achieve perfect charring.
13. Serve: Slice along the scored lines and enjoy your smoky, tender vegan ribs with extra barbecue sauce if desired.
14. Make the BBQ Sauce: Place all sauce ingredients—tamarind concentrate, hoisin sauce, chili sauce, minced ginger, garlic, mirin, toasted sesame oil, maple syrup, soy sauce, and rice wine vinegar—into a medium saucepan over medium heat. Simmer for 15 minutes, stirring occasionally, until the sauce thickens.
15. Taste and Adjust Sauce: Taste the sauce and adjust seasoning to your preference before using it to brush onto the ribs.

Notes

• You can substitute peanut butter with tahini for a different nutty flavor in the seitan ribs.
• The scoring step is essential to make separating the ribs easier after baking.
• If desired, finish ribs on a grill for authentic BBQ flavor and char.
• Use aluminum foil generously to create a tight packet that steams the seitan ribs perfectly during the initial baking phase.
• The tamarind barbecue sauce can be made ahead and stored in the refrigerator for up to a week.
• Adjust chili sauce amount to control the spiciness of the barbecue sauce.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: Vegan, American-inspired BBQ

Keywords: vegan ribs, seitan ribs, bbq ribs, smoky bbq sauce, tamarind barbecue sauce, plant-based bbq, vegan main dish