Tag Archives: barbecue

BBQ Jackfruit Ribs

24 Feb

My husband has been vegetarian for over 15 years, yet he still answers “ribs” when asked his favorite food. Last year for Father’s Day I made him these juicy, chewy, meaty jackfruit ribs and they’ve become a regular meal in our house since then.

Jackfruit has been floating around in the vegan world for a few years now, usually as a pulled pork substitute.  It works great to add a shredded texture to these seitan ribs!

I add refined coconut oil and peanut butter to give them a fattier texture, but you could easily substitute both of those out for a more firm result. I also use ground dried shittake mushrooms to add a little “umami”. I find whole shittake mushrooms at my local international store and grind them and store in a jar. If you don’t have these available to you, feel free to omit it.

This recipe calls for an Instant Pot, but if you don’t have one you can use a steamer to steam the ribs or an oven to bake them, whichever is your preference. They are very versatile!



  • 1 1/2 cups water
  • 1/4 cup nutritional yeast
  • 2 tablespoons paprika
  • 2 tablespoons refined coconut oil
  • 2 tablespoons peanut butter
  • 2 tablespoons soy sauce
  • 1 tablespoon liquid smoke
  • 1 tablespoon ground dry shittake mushrooms (optional)
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 10 ounce can jackfruit in brine
  • 2 1/4 cups vital wheat gluten


  1. Drain and rinse jackfruit. Shred pieces apart and remove seeds. Chop cores very finely, or remove complete.
  2. Combine all ingredients up to the jackfruit in a food processor fitted with a dough blade. Blend for 20 seconds to fully combine.
  3. Add shredded jackfruit and 1 cup vital wheat gluten. Blend for about 30 seconds to combine, then add 1 and 1/4 cup vital wheat gluten. Blend for another 2 minutes until dough starts to become ‘stringy’. 
  4. Dump onto a cutting board and divide into 4 pieces. Score the tops to make each individual ‘rib’. 
  5. Wrap each slab in foil and seal ends tightly. 
  6. Add 2 cups water to Instant Pot. Add trivet and stack foil packages inside. Use the manual setting, high pressure, for 40 minutes. Alternatively, you can bake at 350°F for 40 minutes instead, but wrap each package in an extra layer of foil.
  7. At this point you can refrigerate or freeze until ready to use, or use immediately. Simply cover in your favorite barbecue sauce and bake at 350°F for 15 minutes. dsc_0245dit



Yuba Ribs

31 Aug Yuba Ribs

I saw this recipe for vegan ribs and knew I was going to have to try it. We’ve had it twice since, because I purchased a massive package of yuba sheets from my local International store. Miyoko calls for dried bean curd sticks in her recipe, but yuba sheets are an easy substitute and you can control the size of your ribs.
Yuba Ribs

I subbed a barbecue sauce a client of mine gave me. She finally got back to me with the recipe, so I’m able to share it here! There’s a bit of spice and Asian flavor which make this recipe awesome with a good IPA. However, if you’re lazy, use your favorite bottled sauce.

Yuba Ribs

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