Vegan Smoky BBQ Jackfruit Ribs

Step 1

Preheat the oven to 180°C/350°F/Gas Mark 4 and place all the seitan ingredients – except the jackfruit and vital wheat gluten – in a food processor. Blend until combined.

Step 2

Place the drained jackfruit chunks in a frying pan and add a few tablespoons of water.

Step 3

Gently simmer for 5 minutes, or until the jackfruit starts to fall apart when pressed with the back of a spoon and all the liquid has evaporated.

Step 4

Add the vital wheat gluten and jackfruit to the mix in the food processor and pulse until well combined. This should make a soft, very moist dough.

Step 5

Divide the dough in half and place each portion onto a large sheet of foil. Shape each portion into rough rack shapes and score lines on each rack to resemble the individual ribs.

Step 6

Wrap in the foil. It doesn’t need to be too tight but make sure it is well sealed.

Step 7

Transfer to a baking dish and pour in enough water to come halfway up the wrapped packages.

Step 8

Cook in the oven for 45 minutes, topping up the water as necessary.

Step 9

When the ribs have steamed, remove them from the oven and increase the temperature to 200°C/400°F/Gas Mark Unfold the foil so that the ribs are exposed.

Step 10

Pour over the BBQ sauce and return to the oven for another 30 minutes or so, until bubbling and sticky. Check every so often towards the end of cooking to prevent them from burning.

Step 11

If you want to cook them on the BBQ, simply remove the foil completely after steaming and place the individual rack of rib portions on a hot BBQ. Baste liberally and regularly with the sauce while cooking, until sticky and slightly charred.

Step 12

Serve your vegan BBQ ribs with some corn, vegan coleslaw, and some extra BBQ sauce for dipping, and enjoy!