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Barbecued Seitan Ribs & BBQ Sauce

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Finger licking good Barbecue Ribs! Oh, and these are Vegan Ribs! Who would’ve thought, right?! I have been curious about Seitan and wondered what it tastes like really. I didn’t think I would be able to find any in my town here in Mexico but I gave it a shot and yes! Vital Wheat Gluten (Seitan) is available at a little health food store not too far away. So first things first, we have to barbecue this stuff up. I mean you can throw anything on a charcoal grill and it will taste good.

Cooking these up require some baking time and then a little grilling time. The anticipation was killing me. As soon as they were off the grill I took a piece of the corner rib and popped it in my mouth. Haw…Hawhaa…HOT! I basically burned my mouth insides pretty bad! Don’t do that ladies and gentlemen, wait for the food to cool.

Delicious Rating: So how do they taste? Like rib meat! Believe it not, I am serious. Rib meat without the bone. The second time I made these for a BBQ with some friends. One thought that they were actually ribs and I had taken the bones out! I think grilling them over charcoal really infuses that deep BBQ taste. Plus, the sauce was super delicious so nobody was thinking that it wasn’t real meat. So I like seitan ribs! I am excited to cook more with this vital wheat gluten and share my delicious (hopefully) easy recipes with you!

FOR RECIPE & PHOTO GUIDE CLICK

5.0 from 11 reviews
Barbecued Seitan Ribs & BBQ Sauce
Author: 
Recipe type: Lunch
Prep time: 
Cook time: 
Total time: 
Yields: 16 Ribs
 
Vegan Recipe!
Ingredients
  • 1 cup vital wheat gluten
  • 2 tsp smoked chipotle powder
  • 2 tbsp lemon pepper
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 1 cup water
  • 2 tbsp tahini
  • 2 tbsp soy sauce
  • BBQ Sauce:
  • 2 cups ketchup
  • 1 cup water
  • ½ cup apple cider vinegar
  • 5 tbsp brown sugar
  • 5 tbsp white sugar
  • ½ tbsp black pepper
  • 1 tbsp onion powder
  • 1 tbsp wet mustard
  • 1 tsp dry mustard
  • 1 tbsp lemon juice
  • 1 tbsp Vegan Worcestershire sauce
Instructions
  1. Start with Barbecue sauce.
  2. Combine all ingredients in a saucepan.
  3. Bring to a boil and reduce heat to simmer.
  4. Cook for an hour stirring frequently.
  5. Preheat oven to 350 degrees F.
  6. Lightly oil an 8x8 baking dish.
  7. Combine the dry ingredients, first 5, together in a large bowl.
  8. In a small bowl combine water, tahini, and soy sauce.
  9. Add wet to dry ingredients once just combined start to knead the dough lightly until all is well combined.
  10. Put dough into baking dish and flatten it out to evenly fit in pan.
  11. Cut into 8 strips and then down the middle to form 16 'ribs'.
  12. Bake for 25 minutes and prepare grill.
  13. Remove 'ribs' from the oven and gently re-cut the strips so that they will pull apart easily after being grilled.
  14. Generously brush with BBQ sauce.
  15. Place 'ribs' BBQ sauce side down on the grill.
  16. Brush remaining side with BBQ sauce.
  17. Grill each side until it is nicely browned or charred, based on your preference.
  18. Serve immediately.

If you let the liquids and wheat gluten sit together for too long it will become an unstretchable dough, so work fast once combined.

When I cut the seitan into strips, It could see that the consistency was so similar to meat. Pretty amazing.

They smell so good cooking over charcoal. Plus the grill marks give that flavor of bbq’d meat that you can’t get off of any gas grill.

Enjoy!

20 Responses to Barbecued Seitan Ribs & BBQ Sauce

  • Denny says:

    wow..the vegan seitan ribs, look just like real meat. Bookmarking…thank you for sending it to Serve it – Grilled.

  • ask2112 says:

    I know Denny! I still can’t believe that these ribs are made just from some gluten powder!

  • Hannah says:

    I made these last night and they were great! I used my own BBQ sauce, but the followed everything else. We loved them, thank you!

  • Daniel Jarvis says:

    I’m interested in trying this recipe. I hope that it taste as great as the pictures look. They look like real ribs. I can’t wait to make them.

  • Jess says:

    Hey! I’ve made these twice now – the first time I used a different spice to the smoked chipotle powder because I can’t find it here and it was MENTALLY hot like… take a bite and then down a pint of water hot! I also couldn’t find a couple of the ingredients for the sauce and I’m not keen on the result but that’s probably just me and it’s probably because I’m not a huge fan of the mustard part!

    I’ve just made them again and am about to grill them but I’m going to try and keep half out (they’ve been baked in the oven already) because there’s no way I can eat a whole batch straight away and I don’t want to waste them! Any idea if it is ok to keep them for a while and then bbq them in a few days/in a week? Can I freeze them to keep them longer or should I just keep them in the fridge?

  • Nicole says:

    Love this recipe, Thank you! I found that I liked the ribs even better when they were leftovers. Great sauce, have made many times already. I did use less black pepper as the first time it took my breath away, haha!

    • I am so glad you love this recipe Nicole, you’re welcome! I haven’t had the ribs as leftovers but am thinking of making an extra batch next time for the next day. Thanks!

  • Anita Lane says:

    Christmas Dinner tonight -YUMMMM!

  • Jaclyn Murphy says:

    Making this tonight but why is my seitan so watery after kneading do I add more VWG? Still haven’t accomplished a good seitan “rib” used smoked Pap instead of chipolte and some liquid smoke also instead of tahini but only a lil amount. Otherwise if it turns out as good as my hands smell, I’m excited! Thanks for the Recipe!

  • Ania says:

    Thank you for the recipe. It was very good, I will also need to cut down on the Chipotle powder a bit ;)
    Took some leftovers to work today, people could not believe it was not meat.

  • Gina says:

    I rate this recipe 5 stars! For some reason it won’t let me rate it. I just made these for a practice run but after I baked them I stuck them under the broiler with sauce on them. They were tasty and I plan on making some to bring to a BBQ with family and friends next time. I’m going to save some for leftovers for tomorrow to see how they taste the next day. I’m waiting for my daughter to get home from work to see if she likes them. We’ve been vegan for about 3 months and love it! This was the only the second time making seitan, the first time I made breakfast sausages but they came out really rubbery as opposed to chewy like the ribs. I think I will use your liquid measurements from now on.
    Thanks for the recipe :)

    I’m going to try making the unturkey next to see if it will work for thanksgiving. I love learning to cook all over again with vegan foods!

  • Deborah says:

    Mine came out thick, I tried to spread them out in the pan, I don’t know if they baked all the way through. …they we’re ok, but I think if I could make them thinner it would be better.

    • You can always add more liquid Deborah but once the liquid and gluten come together you have to work fast, otherwise the mixture will become too thick and tough to spread out.

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