📝 About This Recipe
Experience the ultimate plant-based barbecue with these Seitan Ribs, featuring a texture that is remarkably tender yet satisfyingly chewy. Infused with a blend of aromatic spices and liquid smoke, these ribs are steamed to lock in moisture before being finished with a sticky, bourbon-infused maple glaze. Whether you're a long-time vegan or just looking for a meatless Monday star, this dish delivers all the bold, charred flavors of a classic backyard cookout.
🥗 Ingredients
Seitan Rib Base
- 2 cups Vital Wheat Gluten (high-protein flour)
- 1/4 cup Nutritional Yeast (for savory depth)
- 2 teaspoons Smoked Paprika
- 1 tablespoon Garlic Powder
- 1 tablespoon Onion Powder
- 1/2 teaspoon Ground Cumin
- 1 cup Vegetable Broth (low sodium preferred)
- 2 tablespoons Soy Sauce (or tamari for a deeper color)
- 2 tablespoons Tahini (adds necessary fat and tenderness)
- 1 teaspoon Liquid Smoke (hickory or mesquite)
Sticky Bourbon Glaze
- 1/2 cup Tomato Paste
- 1/3 cup Maple Syrup (pure Grade A)
- 1/4 cup Bourbon (optional, but highly recommended)
- 2 tablespoons Apple Cider Vinegar
- 1 tablespoon Dijon Mustard
👨🍳 Instructions
-
1
In a large mixing bowl, whisk together the vital wheat gluten, nutritional yeast, smoked paprika, garlic powder, onion powder, and cumin until no clumps remain.
-
2
In a separate medium bowl or measuring jug, combine the vegetable broth, soy sauce, tahini, and liquid smoke. Whisk vigorously until the tahini is fully incorporated into the liquid.
-
3
Pour the wet ingredients into the dry ingredients. Use a sturdy spatula to stir until a rough, elastic dough forms and all the flour is hydrated.
-
4
Turn the dough onto a clean surface and knead it for about 3-5 minutes. You want the dough to feel firm and rubbery; this develops the gluten strands that create a 'meaty' texture.
-
5
Pat the dough into a rectangular shape, roughly 1 inch thick. Use a sharp knife or a pizza cutter to score the top of the dough with deep lines to mimic the look of individual ribs, but do not cut all the way through.
-
6
Wrap the entire slab of dough tightly in heavy-duty aluminum foil, leaving a little room for slight expansion while ensuring it is sealed well to keep moisture in.
-
7
Place the foil-wrapped slab into a steamer basket over boiling water. Cover and steam for 50 minutes. This process cooks the gluten without making it tough or spongy.
-
8
While the seitan is steaming, prepare the glaze by simmering the tomato paste, maple syrup, bourbon, vinegar, and mustard in a small saucepan over medium-low heat for 10 minutes until thickened.
-
9
Preheat your oven to 400°F (200°C) or fire up your grill. Carefully unwrap the steamed seitan slab (watch out for hot steam!) and place it on a parchment-lined baking sheet.
-
10
Generously brush half of the bourbon glaze over the top and sides of the seitan. Bake or grill for 10-15 minutes, then apply the remaining glaze and cook for another 5-10 minutes until the edges are charred and the sauce is tacky.
-
11
Remove from heat and let the ribs rest for 5 minutes. Slice along the scored lines and serve hot.
💡 Chef's Tips
Avoid over-kneading the dough, as it can make the ribs excessively rubbery; 3-5 minutes is the sweet spot. For a firmer, more meat-like texture, steam the seitan a day in advance and let it chill in the fridge overnight before glazing and baking. If you don't have a steamer, you can bake the foil-wrapped slab at 350°F for an hour, though steaming results in a juicier interior. Ensure your vital wheat gluten is fresh, as older gluten can lose its binding power and result in a crumbly texture. If you prefer a spicier rib, add a teaspoon of cayenne pepper or chipotle powder to the dry mix.
🍽️ Serving Suggestions
Serve alongside a creamy vegan apple-cider coleslaw to provide a cool, crunchy contrast to the smoky ribs. Pair with buttery, garlic-rubbed grilled corn on the cob for a complete summer feast. These ribs go beautifully with a side of sweet potato fries and a spicy vegan aioli. For drinks, a cold, hoppy IPA or a tall glass of sweetened hibiscus iced tea complements the bourbon glaze perfectly. Serve over a bed of fluffy mashed potatoes to soak up any extra glaze that drips off the ribs.