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Finger Lickin BBQ Ribs

What you need: 

4 ounces vital wheat gluten
1 ounce nutritional yeast flakes
3/4-1 ounce wheat flour
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 tablespoon paprika
1 veggie bouillon cube + 1/2 cup water
2 tablespoons peanut butter or tahini
1 1/2 tablespoons vegan margarine, melted
1 (18 ounce) bottle BBQ sauce

What you do: 

1. Preheat oven to 375 degrees F. Spray baking sheet with nonstick spray. Mix all dry ingredients in bowl. Add bouillon and water; mix well, kneading into a ball. Mixture will be very dry and stiff, but don't over mix it!! Just kind of pull it all together and turn it out onto the counter top.
2. Shape mixture into a square 5x5". Mix peanut butter or tahini with melted margarine until well mixed and smooth. Pour 1/2 peanut butter mixture into bowl, put "ribs" on top of mixture, then pour remaining mixture on top of "ribs".
3. Work the peanut butter mixture into "ribs" by just pushing your finger tips into the dough, about 1 minute, keeping the dough in its square shape. Remove dough to cutting board and cut with a very sharp knife into 1/2" strips, then cut the strips in 1/2 again lengthwise.
4. Put "ribs" on prepared tray, about 1" apart (they will puff a bit while cooking). Bake for 20 minutes, turning about 1/2 way through. Ribs should be lightly brown and crunchy when they come out of the oven. Pour BBQ sauce into wide sauce pan and heat on moderate flame on stove top until bubbly.
5. Put ribs into sauce and simmer about 5-10 minutes. I leave the ribs in the sauce until ready to serve, put them on baking tray with a little extra BBQ sauce and broil about 5" from the heat until they carmelize a bit. Be careful not to burn the vegan sugar, as it can burn almost instantly! If the ribs are cold I heat them a bit in the sauce pan before I broil them.
I know it seems like a complicated recipe, but it's really not. A couple of tries and you'll be a pro and enjoying a traditional meat recipe without harming any living creatures!!

Preparation Time: 
30-40 min
Cooking Time: 
Servings: 
2-3
Recipe Category: 

SO HOW'D IT GO?

Hi guys!

These were awesome and quick to prepare! The first time I made them they were way too dry and hard.  Thank God I made them the second time with a little more liquid.  In any case, these are the best ever.  All I need now is to know how to get them on a stick so I can eat them like ribs.  Very pleased with the results and thank you so much for posting them. I added more water to the wheat gluten about 2 tablespoons or so, just to give the dough a not too dry effect.  When they baked (glassware) they took a bit longer, but your nose will tell you as well as your eyes when they are done.  They came out just like the real thing!  I was quite amazed with the results.  I will have these over and over again for sure.  Again,  if I could only get them like fall of the bone type ribs.  Even if  that does not work out............they are still very very deliciousness, devine  and healthy.  I could try popciclesticks maybe?  This is how much I love them.  Ok, I will say no more!  Enjoy guys, cause these are amazing.  Outta here lol!

8 oz = 1 cup, 4 oz= 1/2 cup,  and 1 oz = 2 tablespoons.

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it was a good recipe but it told me to use WAYYY more bbq sauce then ever needed and i feel like it was abit wasteful

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Not a bad recipe-I seemed to have too much peanut butter on the outside of these, and they did not puff up at all like some others had spoken about, but the texture was good.  I think next time I would double the recipe though because it wasn't quite enough for my husband and I for dinner, but I think with a little practice and trial-and-error, this recipe has potential to be a real gem.

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----QUESTION----

Could Soy nut butter be used in place of peanut butter-due to allergies to peanut butter?
 

Thanks!

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I'm reviewing these cuz l2a has been pressuring me!!!!

I liked these a lot, especially since it was my first time ever making a seitan-y thing. It was so much easier than I thought it would be.

Notes:

I used both the pb and tahini, 1 Tbs. each.

I also used 1 cup vwg...I guess wet and dry measures are different...idk, I looked it up and got confused and finally determined to use 1 cup vwg, and 1/4 cup nooch, and 1/4 cup wheat flour since it was a 1 to 4 ratio (1 oz to 4 oz...so I did 1/4 c to 1 c , does that make sense?) Anyway, those measurements worked out really well for me.

I cut mine into long strips and then in half the short way to make them more rib shaped, not that it matters, but it made them easier to pick up and eat.

I also used the glass pan. Next time I will swap them half way through baking. The ones on the outside got extra chewy while the ones on the inside were perfect.

I want to make these again before I post my final opinion, but I think they are going in my heavy rotation. I have never made fake ribs like this before because it always seemed so tiresome, but these are quick and easy. I think they have lots of potential and they were fab with my doctored up baby ray's sauce.

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Yes, 8 oz equals a cup. At least in my kitchen it does.
I thought 4 oz seemed not worth my time, so I just used a cup of VWG and almost a cup of water.
I didn't really measure the spices, just sort of added what I thought seemed right.
I think with VWG, you use equal parts that and liquid.

I am anxiously awaiting to hear was VS has to say about these!

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I noticed the first 3 ingredients are in oz:

4 oz vital wheat gluten
1 oz nutritional yeast flakes
3/4 - 1 oz wheat flour

does anyone know how to convert that into cups and tablespoons? i don't have scale to measure food and i tried to google it with no luck

From what I found, 4oz=1 cup dry, and 1 oz=1/8 cup

I don't think that makes mathematical sense...if 1 oz = 1/8 cup  wouldn't 8 oz = 1 cup?  I know it does in fluid measurements...

you are probably right ac ,you always are ; ) hehe,  but it just doesn't make sense in my head...

Oh! Very true. Hm... So, I guess a 1/2 cup then? I don't really know..ask L2A! I think she used 1 cup of VWG, and 1 cup of liquid, and the nut. yeast shouldn't matter.

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I noticed the first 3 ingredients are in oz:

4 oz vital wheat gluten
1 oz nutritional yeast flakes
3/4 - 1 oz wheat flour

does anyone know how to convert that into cups and tablespoons? i don't have scale to measure food and i tried to google it with no luck

From what I found, 4oz=1 cup dry, and 1 oz=1/8 cup

I don't think that makes mathematical sense...if 1 oz = 1/8 cup  wouldn't 8 oz = 1 cup?  I know it does in fluid measurements...

you are probably right ac ,you always are ; ) hehe,  but it just doesn't make sense in my head...

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thanks :)

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I noticed the first 3 ingredients are in oz:

4 oz vital wheat gluten
1 oz nutritional yeast flakes
3/4 - 1 oz wheat flour

does anyone know how to convert that into cups and tablespoons? i don't have scale to measure food and i tried to google it with no luck

From what I found, 4oz=1 cup dry, and 1 oz=1/8 cup

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