You are here

Member since April 2003
0
4.18182

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?

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

0 likes

Mine were not doughy at all? Hmmmm
I did use a delicious teriyaki/miso bottle of sauce that made them extra yummy but I think they would be good with any sauce.
I just cut them into regular, rib sized strips.
Did you do the sauce in the pan, and then broil thing? That made them extra good, I think!

Yep, I did all of it. They weren't doughy, like..too doughy. They were just more like a baked dough, than "meat."

eta: No, you have to "upload picture" at the top

so not as an attachment? would I have to copy the location of the pic from my facebook?

No, no. Go to the first page of the recipe. Look on the right where the two photos are. Above that is "add recipe photo." Click on that, and that is where you upload the picture. You just have to have it on your computer, and small enough to fit. You will click "browse," after you click add recipe. That's where you find your picture on your computer (not fb).

yay, vs!

0 likes

Mine were not doughy at all? Hmmmm
I did use a delicious teriyaki/miso bottle of sauce that made them extra yummy but I think they would be good with any sauce.
I just cut them into regular, rib sized strips.
Did you do the sauce in the pan, and then broil thing? That made them extra good, I think!

Yep, I did all of it. They weren't doughy, like..too doughy. They were just more like a baked dough, than "meat."

eta: No, you have to "upload picture" at the top

so not as an attachment? would I have to copy the location of the pic from my facebook?

0 likes

I have these in the oven as we speak...great minds think alike. I hope mine turn out yummy! They were soo easy to make and I have a yummy sauce I modified to be extra yummy....fingers crossed. They are under the broiler right now and look really good. I let you know how they turn out.

0 likes

Mine were not doughy at all? Hmmmm
I did use a delicious teriyaki/miso bottle of sauce that made them extra yummy but I think they would be good with any sauce.
I just cut them into regular, rib sized strips.
Did you do the sauce in the pan, and then broil thing? That made them extra good, I think!

Yep, I did all of it. They weren't doughy, like..too doughy. They were just more like a baked dough, than "meat."

eta: No, you have to "upload picture" at the top

0 likes

will my picture get moved to the top? I forget how to do it!!!!

0 likes

Mine were not doughy at all? Hmmmm
I did use a delicious teriyaki/miso bottle of sauce that made them extra yummy but I think they would be good with any sauce.
I just cut them into regular, rib sized strips.
Did you do the sauce in the pan, and then broil thing? That made them extra good, I think!

0 likes

I wanted to really, really love these because L2A's look so good, but I was slightly disappointed. They aren't bad, and they are pretty easy to make (better than my version of dragonfly's), but not something I'd want to make again. The BBQ sauce is definitely the saving grace. I was confused on the cutting method, and 1/2 of 1/2 inch is really thin. I did use the 8x8 pyrex, which I think works well, but mine were all smooshed in the pan. After 10 minutes, they didn't seem to be cooking at all, so I turned the heat up to 425, and they needed longer than 20 minutes. They puffed a bit, and finally browned. They definitely aren't bad, but still doughish in taste and texture (not dough-y, just taste like dough). A good recipe to try.

0 likes

my picture of  the ribs

0 likes

HOLY CRAP! These are amazing! I know they are very similar to Dragonfly's, but I followed KendraCat's advice about using a glass pan and it came out MUCH better. The Dragonfly's were always way too poofy and like breadsticks. I used a Teriyaki sauce....and did the broiling thing (first time using broil ever!) and they were sticky and very rib like. They looked exactly like boneless ribs. I did use a whole cup of VWG to make more-and then nearly a cup of water. I added my powdered boullion into the dry ingredients to save that whole boiling and cooling step.
I even took pictures!
This will be a staple in my household. OH, and Lyle even liked them pre-sauce! woo hooo!!!!!

0 likes

Pages

Log in or register to post comments