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Bbq Vegan Ribs with Sticky Tamarind Bbq Sauce will please even the most committed meat eater! Toothsome, mouthwatering, and protein rich these vegan ribs are simply delectable.
Celebrations in my family meant sticky Ah-So Bbq sauce coated ribs, a huge pot of sweet corn and baked sweet potatoes on the table. Can you guess which of those I hadn’t tasted in years? Hint: I’m vegan.
Yes, the ribs. Good job. 10 points for Gryffindor. Truth be told I am a Hufflepuff at heart but I assume that if you understand the reference you are probably a Gryffindor.
Vegan Bbq Seitan Ribs with tamarind glaze.
“He had never seen so many things he liked to eat on one table: … boiled potatoes, roast potatoes, fries, Yorkshire pudding, peas, carrots, gravy,ketchup, and, for some strange reason, peppermint humbugs.’’
–Harry Potter and the Philosopher’s Stone.
The long and Winding Road
When I came home from three long years away from home with my new boyfriend (now husband) in tow I knew exactly what my mom would serve. I also knew that she would place a freshly laundered Tree of Life table cloth on the kitchen table and that she would be wearing the richly embroideredbeduin dress we bought together in market in Beer Sheva.
I have been working to create vegan seitan Ribs or Ribz, as the cool kids write, for quite a while. Last week I had the inspiration to add chickpea flour to the ribs to make them more toothsome and presto chango the perfect vegan ribs were born.
Vegan Bbq Seitan Ribs with tamarind glaze.
If you have a craving for Bbq check out my addictive Bbq Cauliflower Bites
and my savory Korean Tacos with kimchi
Or maybe you’d like my Seitan Satay with Spicy Peanut Sauce.
I am totally obsessed with this Smokey Maple Seitan Bacon.
Check out my new Aquafaba page! For tips, tricks and to see all ofmyAquafabulousrecipes.
4.78 from 9 votes
Bbq Vegan Ribs with Smokey Bbq Sauce
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Sticky, smokey, toothsome Bbq vegan ribs that fill that spot in your tummy reserved for down home vegan barbecue. These can be made on the oven or brought to your next Bbq and finished on the grille.
Course:Main Course
Cuisine:American
Ingredients
Seitan Ribs
- 4tbsppeanut-butter (or tahini)
- 2tspliquid smoke
- 2tspsmoked paprika
- 2tbsptomato paste
- 2tbspsoy sauce
- 2tbspnutritional yeast
- 1/2 cupchickpea flour
- 1 1/2 cuphot veggie broth
- 1 1/2 cupvital wheat glutenplus 2 tbsp
Easy Tamarind Barbecue Sauce
- 1tbsp tamarind concentrate
- 1/2cuphoisin sauce
- 1/4cupchilli sauce
- 2tspminced ginger root
- 2-3clovesgarlicminced
- 1tbspmirin
- 1/2tsptoasted sesame oil
- 1tbspmaple syrup
- 1tbspsoy sauce
- 1tbsprice wine vinegar
Instructions
Heat your oven to 350 Fahrenheit.
Place the ingredients from peanut butter through chick pea flour into a mixing bowl. Give them a good stir.
Now pour in the hot veggies broth and stir until smooth.
Pour in your of vital wheat gluten (1 1/2 cups and 2 tablespoons). Stir until a ball of dough is formed. Remove from the bowl and give it a good 4-5 minute kneading on a lightly floured board.
Line a 9X11 inch pan with aluminum foil using enough foil that you will be able to fold over the extra and encase the ribs like a packet. Lightly oil the foil.
Press the seitan onto the foil until you have a rectangle of dough that finds the pan. Or make the ribs fatter and only fill 2/3 of the pan. You decide.
Now score the ribs with a knife, cutting half way through the ribs to make them easy to separate. You are perforating them.
Bake the ribs covered tightly in foil for 30 minutes.
Uncover and brush the top with Bbq sauce, fit them, carefully they are hot, and coat the other side with sauce.
Bake for another 15 minutes until a bit charred.
Or if you want a real treat bring these to your next Bbq and throw them on the grill. They will just need 6 or so minutes on each side to be charred to perfection.
Eat!
Easy Tamarind Barbecue Sauce
Place all of the sauce ingredients into a medium sized sauce pan over medium heat for 15 minutes, stirring occasionally, until thick.
Taste the sauce. Tweak according to your preference. You are good to go.
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Comments
Ellen Lederman saysAndy and I were wondering what to make for Labor Day weekend—may still make veggie burgers on the grill one day, but will definitely make this one of the days. Probably with potato salad and coleslaw.
We don’t usually buy OJ—it lost its allure when we learned how commercial OJ is made—guess we can just squeeze an orange to get 1/3 of a cup.
It’s funny—I almost never want to conform (at least just for the sake of conforming) and think I’m atypical in so many ways. Would never be considered an “average” American, if there really is such a thing (well, there seems to be in some people’s minds—a very rigidly defined one, but we won’t go there). I guess most of us vegans are outliers, at least in our diet. With me, it goes beyond that—I don’t like TV shows/music/movies/leisure activities or inactivity that most people enjoy. But when it comes to holidays, it seems that I do want to have something that kind of correlates with how other people celebrate, albeit healthier and with no animals sacrificed. This will fill that yearning!
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- Sunnyside Hanne says
I believe there is that tribe yearning to connect and “belong’ even for those of us who don’t follow the traditional paths. Holidays and celebrations are great time to connect or you run the risk of feeling left out..
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- Carolyn says
Wow! What a recipe. Who would have thought this was made with chickpea flour? Amazing. New here. Love the recipe! Thank you. 🙂Reply
- Sunnyside Hanne says
Carolyn, thank you or visiting! Welcome.
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- Ellen Lederman says
Johanne, I hope you see this today or tomorrow. In looking at the recipe to make for tomorrow, it lists 1/2 a cup of chickpea flour but never says when to add it. To the vital wheat gluten?
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See AlsoVegan Split Pea Steak Sandwiches- Sunnyside Hanne says
Ellen I fixed my error in the recipe proper. Thank you for the catch!!!
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- Rebecca Finch says
This does sound good, but doesn’t the seitan get rubbery if you use hot liquid?
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- Sunnyside Hanne says
Good question. Since the hot liquid is added and stirred together with all the other ingredients first it cools down enough not to be a problem when you add the wheat gluten. I wanted a recipe that made the peanut butter easier to incorporate (without using a blender) and also “cooked” the chick pea flour a little before adding it to the dough.
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- Ellen Lederman says
Made the ribs and sauce. Delicious in terms of tasteThe ribs were tasty. We have some left over and we are looking forward to baking them some more—get them a little drier/chewier/crisper if possible. I haven’t had ribs in over 30 years, but I remember them as being kind of dry.
With those modifications I will be deliriously in love with this. Thanks so much. Served it with turnip greens and homemade vegan potato salad.
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- Lisa says
I just made these and the sauce is incredible! The only thing I found was that my seitan has a very “bready” texture. I followed the recipe exactly, is this how it’s supposed to come out?
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- Sunnyside Hanne says
I’m glad you loved the sauce. Homemade seitan is a little “bready” but try you kneading it longer for a meatier texture texture.
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- Colleen says
Hi! Do you know what is the nutritional value of this recipe? I’d like to know 🙂 Thank youReply
- Sunnyside Hanne says
Colleen, What a good question! Did you mean calories? Macros? Or everything from sodium to grams of sugar?
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- Livy says
You can bet your bottom dollar you’ve never had ribs as rich or smokey in your life. 10/10.Reply
- Sunnyside Hanne says
Thank you Annie.
-xox
Daddy WarbucksReply
- tracy taft says
What type of chili sauce did you use..sweet or like siracha?
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- Sunnyside Hanne says
Hi Tracy, Like Sriracha.
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- Hanaan says
WOw, these are so delicious!Reply
- Sunnyside Hanne says
Awww I’m glad you liked them!
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- Julia Mason says
Hi,
I’m making these ribs this weekend as a “tester” prior to bringing them to a work BBQ. I’ll cook them at home, then bring them to work to throw on the grill. About how many ribs does this make, and how do they fare on the grill?Reply
- Sunnyside Hanne says
They do great on the grille. The amount depends on how narrow you cut them but in general I’d say between 12 and 15. Have a great day!
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- Simon Diamond says
Amazing recipe, thank you. Kids loved them, missus loved them and the only problem now is that they’re on my ever growing list of things I’ll never buy from a restaurant now I know I can make them myself!Reply
- Sunnyside Hanne says
Hi Simon! Sorry for the late response. I just found this. I’m so glad you like these ribs as much as my family. I hear you about that ever growing list…Reply
- Mel says
Hi can you make these a couple of days ahead, cook them and keep them in the fridge then finish them off on the bbq? The recipe looks delicious!
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- Sunnyside Hanne says
Hi Mel, Yes you can make them in advance and finish them on the bbq. Summer is finally here. Now go enjoy your Bbq!Reply
- Suzie says
I love BBQ and this is such a wonderful idea! Thank you for sharing this recipe with us. 🙂
It is also featured on my blog.https://suzinspire.com/how-to-replace-meat-on-a-vegan-diet-best-protein-sources/
Anyway, I really like your blog and recipes, you are so creative! Keep up! 🙂
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- Sunnyside Hanne says
Suzie, Thank you! I am honored to be part of your amazing round up. I am starving just looking at it!Reply
