Remember a couple weeks back, when I shared my recipe for coconut cornbread and said that I would be making that for my brother’s birthday along with something else? Well, this was that something else, and this something else stole the whole damn show.
My brother loves all things meaty so I knew that a mock meat would be the perfect thing to pair with my coconut cornbread. I decided to do “ribs” even though I hadn’t eaten a rib a day in my life -nor had I ever cooked ribs (or “ribs”). As I stood in my hot kitchen, working my butt off to give my brother an amazing birthday meal, I started to worry that my mock meat selection may have been a bit of a stretch for me. However, all of my worry turned out to be totally misplaced. #AsUsual
My brother loved these so much that he was literally speechless because he wouldn’t stop shoveling them into his mouth. When he finally took a breather, he told me that this may just be his new favorite dish of mine. That means a lot coming from a man who would probably sell a kidney if he thought it would get him some more of my tofu scramble. My brother wasn’t the only one who loved these though. My mom, who isn’t the biggest fan of vegan “meats,” proclaimed that this was the best vegan “meat” that I had ever made.
So now you’re probably curious what my secret is, right? Because surely there must be some great big secret to these “ribs” that makes them so rant worthy. Well, folks, there is no great big secret. There isn’t even a great little secret. This is really just a basic seitan recipe combined with store-bought barbecue sauce. I kid you not. It all begins with the making of the seitan and, real quickly for those of you who aren’t familiar with what seitan is, seitan is just a fancy name for any mock meat made of vital wheat gluten.
In a large bowl, the vital wheat gluten gets combined with some seasonings. Once that has all been whisked together, water and low-sodium tamari get added and the whole thing gets worked by hand to create a spongy, dough-like mixture. (I like using food-safe gloves for the “worked by hand” part of this operation.)
The mixture is then plopped down onto a well greased sheet pan and pressed out to create a large, rectangular-ish shape. Next, the pan goes into a preheated oven for 30 minutes.
When the seitan comes out of the oven it will likely be puffed a little -this is totes normal so don’t panic. Grab another pan and carefully (because we’re dealing with hot stuff here) press the seitan so that the puffed parts go flat. Now let the seitan cool for about 5 minutes so that you can handle it with ease.
After 5 minutes, cut the whole thing into 6 pieces and get a lightly oiled grill pan preheated to low-medium heat. (If you didn’t want to grill these up inside you could take them outside and use an actual grill but, with an average temperature of over 100 degrees here in Phoenix during this time of year, I opted to stay inside.)
Using a silicone basting brush, brush some of your favorite store-bought (or homemade) barbecue sauce onto one side of a seitan piece. Place the piece into the preheated grill pan, sauce side down, then repeat this step until your pan is full but not overly crowded -my pan comfortably fit 2 pieces at a time. Cook this first side for 3 minutes then brush barbecue sauce onto the bare tops of the pieces and flip them over with a spatula to cook for another 3 minutes.
When done, remove the seitan pieces from the pan, cut each piece into strips or “ribs,” and then brush on a final, generous slather of barbecue sauce. Repeat these final steps until all 6 of your seitan pieces are done then enjoy your cruelty-free “ribs.”
Credit: Compassion is the Secret Ingredient, http://www.citsiblog.com
- 2 cups vital wheat gluten
- 3/4 teaspoon salt
- 3/4 teaspoon Chiquilin smoked paprika
- 1/2 teaspoon chipotle chili powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground cloves
- 2 cups water
- 3 good dashes of low-sodium tamari
- 1 (19-ounce) bottle of your favorite barbecue sauce
- oil for pan
- Preheat your oven to 350 degrees. In a large bowl, whisk the vital wheat gluten together with the salt, smoked paprika, chili powder, black pepper, and ground cloves. Add in the water and tamari then work by hand to create a spongy, dough-like mixture. (I like using food-safe gloves for this part.)
- Plop the mixture down onto a well-greased sheet pan and press it out to create a large, rectangular-ish shape. Place the pan into your preheated oven and bake for 30 minutes. After 30 minutes, remove pan from oven -seitan may be puffed a little and, if it is, just grab another pan and carefully press the seitan so that the puffed parts go flat. Let the seitan rest for 5-10 minutes.
- When cool enough to handle, cut seitan into 6 pieces. Preheat a lightly oiled grill pan to low-medium heat then, using a silicone basting brush, brush some of your favorite barbecue sauce onto one side of a seitan piece. Place the piece into grill pan with the sauce side down then repeat this step until your pan is full but not crowded. Cook on first side for 3 minutes then brush barbecue sauce onto the bare tops of the pieces and flip them over with a spatula to cook for another 3 minutes.
- When done, remove seitan pieces from pan, cut each piece into about 1 inch wide strips or “ribs,” then brush on a final, generous slather of barbecue sauce. Repeat these final steps until all 6 of your seitan pieces are done. “Ribs” will keep in an airtight container in the fridge for up to 3 days.