Sticky, smokey, toothsome Bbq vegan 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.
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.