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Vegan BBQ Ribs

Succulent seitan slow cooked with the perfect BBQ sauce.
Prep Time30 minutes
Cook Time2 hours
Course: Main Course
Cuisine: American
Keyword: BBQ, Plant Based, Plantbased, Seitan, Vegan, Vegan BBQ Ribs, Vegan Ribs


Insane Tang BBQ Sauce

  • 6 ounces tomato paste
  • 3 tbsp fresh lemon juice juice of one lemon
  • cup water
  • 2 tbsp apple cider vinegar
  • 1 tbsp dijon mustard
  • 1 tbsp vegan Worcestershire sauce
  • 2 tsp liquid smoke
  • 3 tbsp coconut or brown sugar
  • ½ tsp sea salt
  • ½ tsp pepper
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp chipotle powder
  • ½ tsp smoked paprika
  • tsp cayenne pepper

Vegan Ribs (Seitan)

    Dry Ingredients

    • cups vital wheat gluten flour
    • cup chickpea flour
    • 1/3 cup nutritional yeast
    • 2 tbsp garlic powder
    • 2 tbsp onion powder
    • 2 tsp chipotle powder
    • 1 tsp smoked paprika

    Wet Ingredients

    • cups vegetable broth
    • cups marsala wine
    • 6 ounce can of tomato paste
    • ½ cup tamari or soy sauce
    • cup maple syrup
    • tbsp apple cider vinegar
    • 2 tsp vegan Worcestershire sauce
    • 1 tsp liquid smoke
    • 1 tsp grapeseed oil


    BBQ Sauce

    • Add all BBQ sauce ingredients to a small saucepan; stir to combine.
    • Bring to a boil, then reduce heat to low and simmer for 15 minutes.
    • Let cool and put aside. Any leftovers can be kept in a jar in the refrigerator and used within 28 days.

    Vegan Ribs

    • Preheat oven to 350 degrees.
    • In a large mixing bowl whisk together all of the dry ingredients.
    • In a separate large mixing bowl whisk together all of wet ingredients.
    • Gradually ladle in small amounts of the wet mixture into the dry mixture, mixing until you have a pizza dough like consistency. Save the remaining wet mixture for braising and glazing during cooking.
    • Knead the dough in the mixing bowl for a couple of minutes to thoroughly incorporate all of the ingredients and create texture. It should be dense and difficult to pull apart.
    • Lightly coat a 13 x 9 inch baking pan or casserole dish with grapeseed oil.
    • Using a knife separate the dough into two manageable portions. Stretch and shape each portion into two "half rack" sized pieces at least one inch thick.
    • Lightly coat each piece in grapeseed oil and place side by side in the baking dish with an equal amount of space surrounding on all sides.
    • Pour some of the remaining wet braising mixture onto the seitan to coat and surround in a shallow bath.
    • Bake in the oven for 30-45 minutes until a crust has developed on top.
    • Carefully flip each piece of seitan and add remaining wet mixture to coat and surround. Bake for another hour.
    • Flip and seitan again and baste with the liquid in the pan, repeating this process every 20 minutes until the liquid becomes a thick glaze.
    • Remove seitan from the oven and allow to cool for 20 minutes to an hour.
    • Once cooled place in refrigerator overnight (recommended) or continue on with the grilling.
    • Heat a grill pan over med-high heat.
    • Baste the seitan pieces with the previously prepared BBQ sauce and place on the grill pan. Grill for a few minutes to develop grill lines.
    • Flip seitan and grill a few more minutes.
    • Remove seitan from grill and place on cutting board or platter. Slice into "riblets" and serve with remaining BBQ sauce.