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Finger Lickin BBQ Ribs

What you need: 

4 ounces vital wheat gluten
1 ounce nutritional yeast flakes
3/4-1 ounce wheat flour
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 tablespoon paprika
1 veggie bouillon cube + 1/2 cup water
2 tablespoons peanut butter or tahini
1 1/2 tablespoons vegan margarine, melted
1 (18 ounce) bottle BBQ sauce

What you do: 

1. Preheat oven to 375 degrees F. Spray baking sheet with nonstick spray. Mix all dry ingredients in bowl. Add bouillon and water; mix well, kneading into a ball. Mixture will be very dry and stiff, but don't over mix it!! Just kind of pull it all together and turn it out onto the counter top.
2. Shape mixture into a square 5x5". Mix peanut butter or tahini with melted margarine until well mixed and smooth. Pour 1/2 peanut butter mixture into bowl, put "ribs" on top of mixture, then pour remaining mixture on top of "ribs".
3. Work the peanut butter mixture into "ribs" by just pushing your finger tips into the dough, about 1 minute, keeping the dough in its square shape. Remove dough to cutting board and cut with a very sharp knife into 1/2" strips, then cut the strips in 1/2 again lengthwise.
4. Put "ribs" on prepared tray, about 1" apart (they will puff a bit while cooking). Bake for 20 minutes, turning about 1/2 way through. Ribs should be lightly brown and crunchy when they come out of the oven. Pour BBQ sauce into wide sauce pan and heat on moderate flame on stove top until bubbly.
5. Put ribs into sauce and simmer about 5-10 minutes. I leave the ribs in the sauce until ready to serve, put them on baking tray with a little extra BBQ sauce and broil about 5" from the heat until they carmelize a bit. Be careful not to burn the vegan sugar, as it can burn almost instantly! If the ribs are cold I heat them a bit in the sauce pan before I broil them.
I know it seems like a complicated recipe, but it's really not. A couple of tries and you'll be a pro and enjoying a traditional meat recipe without harming any living creatures!!

Preparation Time: 
30-40 min
Cooking Time: 
Servings: 
2-3
Recipe Category: 

SO HOW'D IT GO?

Absolutely terrible!  I am new to this vegetarian thing, but I have learned that you can not, and should not, try to simulate meat.  These had a weird texture and a funny after taste.  Not a fan!

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OMG- I cannot believe how "real" the taste and texture is.  I was worried but our entire family was amazed.  I made them with vegan potato salad & baked beans.    I had a little bit of a hard time with the mixing, I doubled the recipe but couldn't get all the dry mix to stick and it was really hard to flatten out but after a little work I got them to the oven and they were delicious.  Can't wait to try them again. Thank you so much for sharing this recipe.  :)

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OMG- I cannot believe how "real" the taste and texture is.  I was worried but our entire family was amazed.  I made them with vegan potato salad & baked beans.    I had a little bit of a hard time with the mixing, I doubled the recipe but couldn't get all the dry mix to stick and it was really hard to flatten out but after a little work I got them to the oven and they were delicious.  Can't wait to try them again. Thank you so much for sharing this recipe.  :)

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Can you omit the nutritional yeast? These look really good, but I don't know if I'll be able to get any nutritional yeast.

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This has become a staple in our weekly diet. I have even made it into a "McRib" style sandwhich, which my husband and I enjoy soooo much. Thanks for sharing:o)

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These were so delicious! I doubled the recipe and served it with sliced yellow squash and zucchini. Instead of a baking sheet I used a large glass baking dish and pretty much just flattened the ball of "dough" as much as I could without it ripping and put it back in the bowl. I used spicy mustard instead of peanut butter, drenched the flattened "ribs" in it, rolled it over a few times and sort of massaged it into it.

After cooking for 20 minutes I poured a mixture of Chipotle BBQ sauce, hoisin sauce, lime juice and sriracha sauce over the ribs in the dish and cooked for another 10 minutes. Delicious!

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Wow!  They were finger linkin' good!  ;)b    My meat-eating hubby was impressed!  The texture was perfect!  I followed the recipe pretty exact and used peanut butter.  We had it with a garden salad and a side of the Baked Macaroni and Cheese from The Ultimate Uncheese Cookbook.  Next time, I want to try this with buffalo sauce instead of BBQ sauce.  :)  Thanks for sharing!!

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I made these for our Fourth of July dinner and they were delish! They are best if thin and crispy.  I think that next time I will cook them in a larger baking dish to get them thinner.  We also grilled them with lots of BBQ sauce.  Really good!

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sounds good. , but has anyone tried to make a wheat/gluten free version?

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I made these as an experiment with somewhat low expectations, but oh my they were awesome.  In fact, so awesome I am making like a triple batch for my (1st vegan) memorial day cook-out and feeding them to my unsuspecting omi-friends.  >:D
I'm excited to see how they work when grilled instead of baked/broiled.

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