Bbq Vegan Ribs with Sticky Tamarind Bbq Sauce
Celebrations in my family meant sticky Ah-So Bbq sauce coated ribs, a huge pot of sweet corn and baked sweet potatoes on the table. Can you guess which of those I haven’t tasted in years? Hint: I’m vegan.
Yes, the ribs. Good job. 10 points for Gryffindor. Truth be told I am a Hufflepuff at heart but I assume that if you understand the reference you are probably a Gryffindor.
“He had never seen so many things he liked to eat on one table: … boiled potatoes, roast potatoes, fries, Yorkshire pudding, peas, carrots, gravy, ketchup, and, for some strange reason, peppermint humbugs.’’
-Harry Potter and the Philosopher’s Stone.
When I came home from three long years away from home with my new boyfriend (now husband) in tow I knew exactly what my mom would serve. I also knew that she would place a freshly laundered Tree of Life table cloth on the kitchen table and that she would be wearing the richly embroidered beduin dress we bought together in market in Beer Sheva.
I have been working to create seitan Ribs or Ribz, as the cool kids write, for quite a while. Last week I had the inspiration to add chickpea flour to the ribs to make them more toothsome and presto chango the perfect vegan ribs were born.
If you have a craving for Bbq check out my addictive Bbq Cauliflower Bites
and my savory Korean Tacos with kimchi
Or maybe you’d like my Seitan Satay with Spicy Peanut Sauce.
I am totally obsessed with this Smokey Maple Seitan Bacon.
Sticky, smokey, toothsome Bbq ribs that fill that spot in your tummy reserved for down home vegan barbecue. These can be made on the oven or brought to your next Bbq and finished on the grille.
- 4 tbsp peanut-butter (or tahini)
- 2 tsp liquid smoke
- 2 tsp paprika
- 2 tbsp tomato paste
- 2 tbsp soy sauce
- 2 tbsp nutritional yeast
- 1/2 cup chickpea flour
- 1 1/2 cup hot veggie broth
- 1 1/2 cup vital wheat gluten plus 2 tbsp
- 1 tbsp tamarind concentrate
- 1/2 cup hoisin sauce
- 1/4 cup chilli sauce
- 2 tsp minced ginger root
- 2-3 cloves garlic minced
- 1 tbsp mirin
- 1/2 tsp toasted sesame oil
- 1 tbsp maple syrup
- 1 tbsp soy sauce
- 1 tbsp rice wine vinegar
Heat your oven to 350 Fahrenheit.
Place the ingredients from peanut butter through chick pea flour into a mixing bowl. Give them a good stir.
Now pour in the hot veggies broth and stir until smooth.
Pour in your of vital wheat gluten (1 1/2 cups and 2 tablespoons). Stir until a ball of dough is formed. Remove from the bowl and give it a good 4-5 minute kneading on a lightly floured board.
Line a 9X11 inch pan with aluminum foil using enough foil that you will be able to fold over the extra and encase the ribs like a packet. Lightly oil the foil.
Press the seitan onto the foil until you have a rectangle of dough that finds the pan. Or make the ribs fatter and only fill 2/3 of the pan. You decide.
Now score the ribs with a knife, cutting half way through the ribs to make them easy to separate. You are perforating them.
Bake the ribs covered tightly in foil for 30 minutes.
Uncover and brush the top with Bbq sauce, fit them, carefully they are hot, and coat the other side with sauce.
Bake for another 15 minutes until a bit charred.
Or if you want a real treat bring these to your next Bbq and throw them on the grill. They will just need 6 or so minutes on each side to be charred to perfection.
Place all of the sauce ingredients into a medium sized sauce pan over medium heat for 15 minutes, stirring occasionally, until thick.
Taste the sauce. Tweak according to your preference. You are good to go.