📝 About This Recipe
Experience the surprising, meaty texture of young green jackfruit transformed into succulent, fall-off-the-bone style ribs. These plant-based delights are seasoned with a robust dry rub and air-fried until the edges are perfectly charred and crispy, then glazed with a sticky, homemade bourbon BBQ sauce. It’s a game-changing dish that brings the soul of a Southern smokehouse right to your kitchen without the need for a smoker.
🥗 Ingredients
The 'Ribs'
- 2 cans Young Green Jackfruit (20oz cans, in brine or water—NOT syrup)
- 2 tablespoons Cornstarch (for achieving crispy edges)
- 1 tablespoon Olive Oil (to coat)
Smoky Dry Rub
- 1 tablespoon Smoked Paprika
- 1 tablespoon Brown Sugar (packed)
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1/2 teaspoon Ground Cumin
- 1/2 teaspoon Chili Powder (use chipotle powder for extra heat)
- 1/2 teaspoon Kosher Salt and Black Pepper (each, or to taste)
Bourbon BBQ Glaze
- 1/2 cup Ketchup
- 2 tablespoons Bourbon (optional, substitute with apple juice)
- 1 tablespoon Apple Cider Vinegar
- 1 tablespoon Maple Syrup
- 1/2 teaspoon Liquid Smoke (hickory or mesquite flavor)
- 1 teaspoon Dijon Mustard
👨🍳 Instructions
-
1
Drain the jackfruit cans into a colander and rinse thoroughly under cold running water to remove the briny taste.
-
2
Pat the jackfruit pieces very dry using a clean kitchen towel or paper towels. Moisture is the enemy of crispiness!
-
3
Trim the tough, inner 'core' point of each jackfruit wedge slightly, but leave enough so the piece stays together as a single 'rib' chunk rather than shredding into pulled pork style.
-
4
In a large mixing bowl, whisk together the smoked paprika, brown sugar, garlic powder, onion powder, cumin, chili powder, salt, and pepper.
-
5
Add the dried jackfruit to the bowl. Drizzle with 1 tablespoon of olive oil and toss to coat evenly.
-
6
Sprinkle the cornstarch over the jackfruit and toss again until each piece has a light, dusty coating. This creates the 'bark'.
-
7
Preheat your air fryer to 380°F (195°C) for about 3 minutes.
-
8
Arrange the jackfruit in the air fryer basket in a single layer, ensuring they aren't touching. Cook in batches if necessary.
-
9
Air fry for 15 minutes, shaking the basket halfway through. The jackfruit should look browned and slightly charred on the edges.
-
10
While the jackfruit fries, combine all 'Bourbon BBQ Glaze' ingredients in a small saucepan. Simmer over medium heat for 5-7 minutes until thickened and glossy.
-
11
Once the 15 minutes are up, open the air fryer and generously brush each jackfruit piece with the BBQ glaze using a pastry brush.
-
12
Increase the air fryer temperature to 400°F (200°C) and cook for an additional 3-5 minutes to caramelize the sauce into a sticky finish.
-
13
Remove carefully with tongs and let rest for 2 minutes before serving to allow the glaze to set.
💡 Chef's Tips
Always use 'Young Green' jackfruit in brine, as the ripe yellow version is sweet and won't work for savory dishes. Don't skip the cornstarch; it provides the essential textural contrast against the soft interior of the fruit. If you prefer a 'riblet' shape, look for the largest chunks in the can and keep them whole. For a deeper flavor, let the jackfruit marinate in the dry rub for 30 minutes before air frying. If the jackfruit seems too soft, you can squeeze out excess water from the seeds before seasoning.
🍽️ Serving Suggestions
Classic Creamy Coleslaw to balance the smoky heat. Air-fried corn on the cob with lime and cilantro. Warm cornbread muffins with maple butter. A cold glass of sweet iced tea or a smoky Porter ale. Extra BBQ sauce on the side for dipping.