Jim was a never a big barbecue rib type of guy. He didn’t like gnawing bones. He felt that he was always getting the gristle and fat. And it was too greasy for him. It was me that liked the ribs.
After going vegetarian, I kind of missed them. Boca has a product called riblets. They were a pretty good proximation of ribs. They reminded of the riblet sandwich you would get at McDonalds. However, they were pretty expensive. And I missed the caramelization of the barbecue sauce.
I saw a recipe on http://www.everydaydish.tv for Susan’s ribz. It was something that Julie Hasson posted there. I tried the recipe and was hooked. I made it and put in in a roll and Jim loved it! So every now and then, especially for summer holidays, I get my ribs! The recipe is below, but I am linking to Julie Hasson’s website. She has wonderful dishes there!
Barbecued Seitan Ribz
1 cup vital wheat gluten
2 tablespoons nutritional yeast
2 teaspoons smoked Spanish paprika
2 teaspoons onion powder
1 teaspoon garlic powder
3/4 cup water
2 tablespoons tahini or other nut butter
1 tablespoon soy sauce
1 teaspoon Liquid Smoke
about 1 cup of your favorite barbecue sauce
Preheat the oven to 350 and lightly spray an 8×8 baking dish with canola oil. Mix the first 5 ingredients together in a large bowl. Mix the water with the nut butter, Liquid Smoke, and soy sauce and add it to the dry ingredients. Stir to mix well and then knead lightly in the bowl for 15-60 seconds (the less you knead it, the more tender it will be; the longer, the chewier.)
Put the dough into the baking dish and flatten it so that it evenly fills the pan. Take a sharp knife and cut it into 8 strips; then turn the pan and cut those strips in half to form 16 pieces.
Put it in the oven and bake for 25 minutes.
Remove it from the oven and carefully re-cut each strip, going over each cut to make sure that the ribz will pull apart easily later. Generously brush the top with barbecue sauce. I have a little stove top griddle that I invert the seitan on. I cook it at medium heat. Turning every few minutes. I add sauce as needed. I like to see a nicely caramelized crust. So good. They are even better the next day!
By the way, I found out who Susan was of Susan’s Ribz. It’s Susan Voisin of Fat Free Vegan. She has a red beans and rice dish to die for. I have made it many times. Please check her out!