Plant Based BBQ Ribs recipe | The Best Veggie Ribs

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These are the absolute best Veggie Ribs, a plant based BBQ ribs recipe that nails the taste and texture of its namesake. This is such an amazing recipe and I love the flavors. While easy, this vegan recipe is a bit time consuming so plan ahead.

 

I love these plant based BBQ ribs! If I could make these veggie ribs every day, then I would because they are that delicious. These are the absolute best vegan ribs in terms of flavor, texture, and rib like quality. My recipe is truly very simple, but like most plant based meat recipes, it has multiple steps and is time consuming. I like to make this dish for my vegan and vegetarian friends, meaning I normally make it in advance and then bake it before meal time so its served hot from the oven.

I first discovered this vegan ribs recipe here and then adapted it as seen below. I’m so glad I found it, because it became a favorite instantly. These veggie ribs are made with jackfruit, which I absolutely love, as well as wheat gluten for binding. Many people seem to complain about the prevalence of wheat gluten in plant based meats, but I haven’t found a suitable work around. Gluten doesn’t bother me and I love these plant based BBQ ribs so much!

Make sure you buy canned jackfruit in water, because you need it moist. I buy mine from either Trader Joe’s or in bulk here. There are so many amazing uses for jackfruit, especially when it comes to making plant based meats. It really takes on the flavor of whatever style you’re making.

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A big thing I do with this recipe is use half as much BBQ sauce as traditional recipes call for. BBQ sauce has a lot of sugar in it and this is dinner, not dessert. You can always add more sauce at the end, drizzle it on top as an extra glaze, or serve it warm for dipping.

Remember to give yourself enough time with this recipe. Rushing things will jeopardize the quality of your ribs. I’ve seen some recipes that skip the grilling of these ribs prior to baking them, but I think that is a vital step. It seals in the flavors and adds a crucial texture element to your ribs. This is why I recommend you prep these one afternoon and store them after grilling. Then bake them later, before you are ready for dinner!

 

Delicious Plant Based BBQ Ribs

 

 

Recipe Details for Plant Based BBQ Ribs:

• Prep Time: 10 minutes
• Cook Time: 1 hour and 5 minutes
• Total Time: 1 hour and 15 minutes
• Yields: 8 – 10 servings

Ingredients:

• 20 oz canned green jackfruit (packed in water, not syrup)
• 1 1/4 cups vital wheat gluten, plus more as needed
• 3 TBSP nutritional yeast
• 1 TBSP sweet smoked paprika
• 1 TBSP onion powder
• 1/2 tsp red chili flakes
• 1 tsp garlic powder
• 1 tsp mustard powder
• 4 cloves garlic, grated
• 3/4 cup water (or low sodium vegetable stock)
• 3 TBSP tamari or soy sauce
• 1/2 cup BBQ sauce, plus more for dipping
• 1 tsp liquid smoke (optional, but I always use it!)
• 1/2 tsp sea salt
• 1/2 tsp black pepper

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Preparation:

1. Preheat your oven to 375 degrees Fahrenheit.
2. Drain and rinse the jackfruit. Then boil it with a pinch of salt for 20 minutes until it is soft. Drain and mash with a fork.
3. In a medium bowl, add all of your dry ingredients. Then add your mashed jackfruit, tamari, water, and a pinch of salt. Mix well until a dough forms. Then kneed it for about 5 minutes.
4. Shape the dough into a rectangular loaf, about one inch thick, then slice in half crosswise. 
5. Preheat a griddle pan or cast iron grill pan over medium heat. Grill your two loaves on either side for about 3 minutes each side. Your ribs will get nice grill marks.
6. Use cooking spray or place parchment paper along the bottom of your 5″ x 10″ rectangular baking pan. Then add a thin layer of BBQ sauce. Transfer your ribs to the pan and spread a thin layer of BBQ sauce on top. Cover with aluminum foil and bake for 30 minutes.
7. Take out of the oven, remove foil, and use tongs to flip your ribs. Spread more BBQ sauce on top and put them back in the oven to bake for another 20 minutes, uncovered.
8. Remove from the oven and let cool. Then slice up your ribs. I serve mine with mashed potatoes, as well as with mac n cheese. Enjoy!

 

Meet Our Cook:

Mandi Mellen is Lead Editor, Writer, and Co-Owner of BuzzChomp. She’s an acclaimed Actor, Director and Producer. Visit M Square Productions for her film work, or get lost in her comedy on Pillow Talk TV. You can follow her on TikTok, X and Instagram.

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