Best Vegan Ribs Recipe
This post may contain affiliate links. Read our disclosure policy.
The best vegan ribs made with tender meaty jackfruit, wheat gluten and all the traditional smoky barbecue spices. These meatless 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! 4th of July, Labor Day, Memorial Day, all the big barbecue days can bring it.
I made a seitan 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 a perfect level.
What is seitan?
A high protein food made from vital wheat gluten with a chewy and stringy texture that resembles meat (vegan steak, chicken, or turkey anyone?). When mixed with jackfruit it delivers magical texture and flavor. The sietan ribs “dough” can be prepared in advance and refrigerated until ready to grill and slather with bbq sauce.
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. Jackfruit tacos anyone?! It should not be confused with “durian” a smaller fruit similar in shape but with a strong pungent odor.
These Ultimate Barbecue Jackfruit Ribs Are:
mouthwatering
smoky, savory & sticky
tender meaty texture
high in protein
super easy to make
caramelized at the edges
meatless, cruelty-free, not made from baby pigs
ultimate party food alongside vegan mac and cheese
they taste amazing
oil-free!
What to Serve With
- Olive oil mashed potatoes
- Lemon roasted broccoli
- Vegan creamed spinach
- Scalloped potatoes
- Butternut squash Mac and cheese
- Rice pilaf + green apple coleslaw
- European potato salad
- Tomato cucumber salad
- Potato pizza
- Classic vegan potato salad
- Mushroom leek pasta
- Creamed Peas
- Pickled Red Onion
- Vegan Ramen
- Dippy Vegan Eggs.
P.S. As always, if you make this recipe please come back here to rate in the comments below.
watch how to make the best vegan ribs
Best Vegan Ribs
The best barbecue vegan ribs made with tender meaty jackfruit, wheat gluten and all the traditional smoky BBQ spices
Print Recipe
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.
Video
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
Servings: 4 people
Calories: 444kcal
This is one very amazing recipe. I’m making these, yet again, for dinner tonight. Easy and fabulous!!!!
This recipe look amazing – going to give it a try for the Super Bowl tonight. I don’t think I will use it all though, so would it better to freeze the dough before or after the initial cook on the skillet?
After the initial cook so they will stay together nicely. You ca also cook them all the way and just add more BBQ sauce when reheating.
Sadly these did not work out for me! Very rubbery. I will try again though and maybe kneed the dough longer?
Definitely kneed it for a good 5 to 10 minutes until everything is incorporated properly.
The taste for these was there for sure. However, they were really really chewy and doughy. I couldn’t really cut them with a knife instead I had to sort of rip them apart.
I love this recipe – got some ready to go for tomorrow. I usually do an initial fry and then simmer which makes them lovely and juicy 😋
This is BRILLIANT! I can’t wait to taste it. No piggies were hurt in the making, so that’s a huge bonus! Thank you!
Hi…I am a bit confused as to when to use the bay leaves…they are listed in the ingredients but nothing about them in th instructions. You suggested substituting thyme if bay leaves were not available but bay leaves are very different, usually used for flavoring and then removed. Thank you.
Patricia, I used the bay leaves when I boiled the jackfruit pieces to infuse it with some flavor. They are optional and also if your jackfruit pieces are very tender you can skip that step.
I made these yesterday for a gathering and it was a hit. Even some of the non-vegans tried it and were impressed!
Delicious! This was quite easy and will definitely make again. I’ve made different seitans before so I followed the recipe to the letter. Now I’m going to play with it a little. Have you tried steaming first for a different texture?
Hey Jamies, so glad you loved the recipe! I do not steam first because the ribs steam in the oven during baking process. I like to get the grill marks on first then let them get steamy in the sauce. Let me know If you do end up liking steaming them first ~ Florentina Xo’s
Made these last night. Preparation is pretty easy and they came together very well. I’m not vegetarian. Made a batch of my bbq sauce and sincerely I enjoyed the texture and the flavour. Will definitely keep this recipe! Thanks!
I followed the directions exactly and baked it as directed. I don’t know what happened, but it fell apart. The taste is good, but it’s like a really wet meatloaf. Maybe the seitan was too wet? I never worked with it before (making this for my vegan daughter). Any ideas about what went wrong? Thanks. I’d make it again it I can get the texture right.
Hey Sandi, sounds like you just need to work it a little longer longer so the jackfruit sticks better to the wheat gluten. The grilling process will also create a seal on both sides but overall you kind of do want tender fall apart final product, it’s just a matter of how much… you really want to be able to slice it afterwards. Also breaking the jackfruit into smaller pieces will probably be easier to work into the dough, you’ll get a feel for it after a couple of times. So glad you still enjoyed it ~ Florentina Xo’s
These ribs are fantastic!! Great texture and flavor. it was tricky to incorporate all the jackfruit shreds but I pressed the extra in as best I could. I doubled the recipe so kneaded in two batches. It’s been awhile since I made seitan but will definitely get back to it now. I forgot to add the liquid smoke but will do that next time and there absolutely will be a next time!! A great recipe!! Thank you.
I made this last night and it was delectable. I’ve made a lot of seitan in my time but never with jackfruit before. Ingenious!
Hi Michelle, your comment made my day, I’m so happy you enjoyed the recipe ~ Florentina Xo’s
hello. awesome recipe. can you make it and freeze do you know? thank you!
Hi Michele, yes you can make it and freeze then thaw it out in the refrigerator overnight before reheating. Enjoy ~ Florentina Xo’s
Hello Florentina , I made this recipe last night and I give it 2 thumbs up. I could see the jackfruit and vital wheat gluten as the base for other vegan meat recipes like meatballs and burgers. Thanks for sharing and amazing recipe!!
Hello Florentina , I made this recipe last night and I give it 2 thumbs up. I could see the jackfruit and vital wheat gluten as the base for other vegan meat recipes like meatballs and burgers. Thanks for sharing and amazing recipe!!