The best vegan ribs made with tender meaty jackfruit, wheat gluten and all the traditional smoky barbecue spices. These ribs are sure to impress even the pickiest meat eaters, a must make on your griddle, in the oven or your outdoor grill! No oil recipe.
High Protein Vegan Ribs!
They are real, they are a thing, they are totally legit!
I made a sietan and jackfruit based recipe that unbelievably resembles tender ribs on every level. The jackfruit really helps bring the ideal shreddable texture together and keep the moisture at an ideal level.
what is sietan ?
A high protein food made from vital wheat gluten with a chewy and stringy texture that resembles meat. When mixed with jackfruit it delivers magical texture and flavor.
what is jackfruit ?
A large, versatile tropical fruit with meaty texture.
When eaten ripe it has a sweet taste much like a mango and pineapple but when picked green it makes a fantastic meat substitute as it picks up whatever flavors you season it with. It should not be confused with “durian” a smaller fruit similar in shape but with a strong pungent odor.
These Ultimate Jackfruit Ribs Are:
mouthwatering
smoky & savory
tender meaty texture
high in protein
super easy to make
caramelized at the edges
cruelty-free
ultimate party food
they taste amazing
oil-free!
watch how to make the best vegan ribs:
P.S. As always, if you make this recipe please come back here to rate, snap a photo and tag me with #VeggieSociety on Instagram.
Best Vegan Ribs
The best barbecue vegan ribs made with tender meaty jackfruit, wheat gluten and all the traditional smoky BBQ spices
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings 4 people
Calories 444kcal
Ingredients
- 20 oz canned green jackfruit (packed in water not syrup)
- 1.25 cups vital wheat gluten + more as needed
- 3 tbsp nutritional yeast
- 1 tbsp sweet smoked paprika
- 1 tbsp onion powder
- 1 tsp garlic powder
- 1 tsp mustard powder
- 1/2 tsp red chili flakes , or to taste
- 4 cloves garlic , grated
- 3/4 cups water (or low sodium vegetable stock)
- 3 tbsp tamari or coco aminos
- 1 cup BBQ sauce + more for dipping
- 2 leaves bay
- 1/3 cup fresh chives , for garnish
- 1 tsp liquid smoke (optional, only if you want a very smoky flavor)
- sea salt + black pepper to taste (1/2 tsp each)
Instructions
- Preheat your oven to 375”F
- Drain and rinse the jackfruit very well then boil it with the bay leaves and a pinch of sea salt for about 20 minutes until softened. Drain and mash with a potato masher or shred with a fork. Discard any tough parts.
- In a medium bowl combine all the dry ingredients together then add the shredded jackfruit, tamari, water (or vegetable stock) and a pinch of sea salt. Mix well until a dough forms and use your hand to knead it for a good 5 minutes until the dough holds together nicely. Add a little extra sprinkling of wheat gluten if the dough seems too wet or a little more water if it feels to dry.
- Shape the dough down into a rectangle loaf about one inch thick then slice in half crosswise.
Grill & Oven Method:
- Preheat a seasoned cast iron griddle over medium flame. Grill the ribs for about 3 minutes on each side until nice grill marks form.
- Meanwhile line a 5 x1 0 rectangle shaped baking dish with parchment paper. Spread a thin layer of barbecue sauce over the bottom and place the grilled ribs on top. Spread the top with a thin layer of barbecue sauce and cover the pan with aluminum foil (or a lid) and bake in the preheated oven for 30 minutes.
- Use a pair of kitchen tongues and carefully flip the ribs. Brush with more barbecue sauce on top and bake uncovered for another 20 minutes.
- Remove from the oven and allow to set for a few minutes. Using a sharp serrated knife to cut the ribs alongside the grill marks and serve on a bed of mashed potatoes with extra sauce and garnished with the fresh chives.
Easy Oven Baked Method:
- Alternatively you can skip the grilling step and bake the ribs in the oven.
- Spoon some BBQ on the bottom of the pan, place the ribs on top and brush with more BBQ sauce. Cover with aluminum foil and bake in the preheated oven for 50 minutes. Allow to cool and set for a few minutes before slicing with a sharp knife.
Bone In Method:
- Soak bamboo sticks, popsicle stick or cinnamon stick in warm water for 20 minutes.
- After shaping the rib mixture into a rectangle push the soaked bones through the dough about one inch apart.
- Spread some sauce in the bottom of the pan and place the rib rack on top. Spread more barbecue sauce over the top and cover with aluminum foil. Bake in the preheated oven for 50 minutes.
How to Reheat the Ribs:
- To reheat the ribs preheat a cast iron griddle or fire up the grill. Cook the ribs on medium low flame for a few minutes on each side until warmed through. Remember to brush with more BBQ sauce while grilling. This method will add extra smokiness to the ribs and nice charred grilled marks.
Nutrition
Calories: 444kcal | Carbohydrates: 76g | Protein: 34g | Fat: 2g | Sodium: 1527mg | Potassium: 568mg | Fiber: 4g | Sugar: 24g | Vitamin A: 1270IU | Vitamin C: 4.6mg | Calcium: 165mg | Iron: 4.3mg
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This was so delicious and the texture was just like short ribs. My family loves it!!! Thank you!
This recipe is so fantastic! Thank you! My whole family couldn’t get over how amazing it is!
Hi Eva, I’m so excited you made the ribs and the entire family loved them. Made my day ~ Florentina Xo’s
Just made these and my husband was very impressed, will definitely make again and serve at BBQ to our non-vegan friends:-) thank you, great recipe xx
This looks great I need to try making these in my smoker.
Great idea, report back if you do and please share any tips you might have 🙂
I am stunned. It’s so much like boneless ribs that I had to keep reminding myself it was jackfruit not meat!
Right ? Crazy how much texture affects our brain. So happy you loved them! ~ Florentina Xo’s
Ribs are the only thing I miss eating since I stopped eating meat.
You won’t be missing them anymore once you try these. They are legit, let me know how they turn out.
What if you don’t have bay leaves. Is that going to make a difference. Thanks Debbie
Just skip them, maybe add some thyme if you have any but don’t worry if you don’t, it just adds a nice subtle flavor that’s all.
These were simply amazing!
I’m so happy you loved them ~ Florentina Xo’s
I brought these to a vegan potluck and it creeped a few of them (I’m a vegan, too) out haha!!! These are legitimately delicious and the texture is incredible. Thank you!
That’s awesome! Can’t beat that feeling haha
If I buy the jackfruit in brine, will that be ok? Can I make it work?
Yes you can, just make sure to rinse it well before using. Report back on how it goes 🙂
clarify recipe directions: I have drained and rinsed the Jackfruit but how do I boil these for 20 minutes without a liquid?
You have to boil it in clean water 🙂
Can you make it gluten free using xanthum gum? If so how much?
Sorry Julie, have never worked with xantham gum before, i really don’t know how it work in this recipe.
I made this today. I loved it and my friend that eats meat loved it also. The jackfruit was new to me. I loved it. I used frozen and it worked fine. Thank you.
So excited about this and thanks for the tip of using frozen jackfruit instead.
Can I use fresh jackfruit? For Tamari, is it liquid tamari soy sauce or tamari powder? Thanks
I definitely would NOT use fresh jackfruit here as it is already ripe and sweet and a fruit more like mango. The unripe jackfruit has really no taste so it will pick up the flavors we want and give us that meaty texture. Tamari or soy sauce in liquid form.