Sticky BBQ Vegan Ribs (Seitan Recipe) (2024)

These vegan ribs are juicy, tender, and coated in a sweet yet savory caramelized sticky BBQ sauce. This recipe is made with seitan which gives it the best meaty texture. With an optional “bone” for the rack and no steaming required, these vegan ribs will impress even picky omnivores!

Plus, a video tutorial is included to walk you through step-by-step how to make the best vegan ribs!

Why You’ll Love These Vegan Ribs

I’ve made a lot of vegan ‘meat’ recipes here on the blog, but these vegan ribs might be one of my favorites. Maybe it’s because I’m a sucker for anything with BBQ sauce. Anyway, I love the texture of this recipe and the sticky, charred exterior. It’s just such a good combination!

Here are a few more reasons we love this recipe and you will too:

• Meaty, Sticky & Charred to Perfection– Thanks to the seitan, these ribs have a chewy and meaty texture that will satisfy even the most dedicated meat lovers.

• Sweet and Savory BBQ sauce – Coated in a caramelized sticky BBQ sauce, these ribs have the perfect balance of sweetness and savory richness.

• Realistic Appearance with Optional ‘Bones’ – Using Popsicle sticks, skewers, Ceylon cinnamon sticks or sugar cane, these ribs even look like the real deal.

• No Steaming Required – The baking method used in this recipe ensures moist and tender seitan without any need for steaming.

• 40 Grams of Protein Per Serving – Each serving of this recipe is packed with protein thanks to the vital wheat gluten.

• Step-by-Step Video Tutorial – The video tutorial below makes following this recipe a breeze, so if it’s your first time making seitan, no worries!

Why This Recipe Works

This plant-based rib recipe is based on my vegan steak (a reader favorite with 60+ 5-star reviews), vegan beef, and vegan ham recipes.

The base of the recipe is seitan, which is made from vital wheat gluten. This is what creates a chewy and meaty texture. You’ll also see chickpeas and onions are part of the ingredient list below. These two ingredients help tenderize the seitan, so it isn’t too chewy.

While my vegan shredded chicken recipe uses young jackfruit, I’ve opted not to use it in this recipe because I find chickpeas give a more ‘rib-like’ texture. I will most likely test substituting jackfruit pieces for chickpeas in the future, so stay tuned! If I had to guess, jackfruit will add a nice stringy texture to the dough.

Using Ceylon cinnamon sticks, sugar cane, or even Popsicle sticks as the optional “bone” adds a realistic touch to the rack. Let’s dive into how to make these vegan BBQ ribs!

Helpful Equipment

• 9×13” Baking Dish
• Digital Kitchen Scale
• Cutting board & Sharp Knife
• Food Processor ( optional- for onion and chickpeas)
• Cast Iron Grill Pan (optional, for charring)

Step By Step Instructions

🎥 Video Tutorial is in the Recipe Card Below!

Preparing the Seitan Dough

STEP 1: In a large bowl, stir together the dry ingredients (vital wheat gluten, garlic powder, onion powder, smoked paprika, and vegan ham broth base).

STEP 2: Make a well in the center and add the minced chickpeas and onions, soy sauce, oil, 2 tbsp BBQ sauce, and 3/4 cup of water. Stir to combine with a rubber spatula.

📌 TIP: Use a glass bowl and rubber spatula (not a wooden spoon) to form the dough. Seitan dough sticks to everything and this makes clean-up easier.

STEP 3: The mixture will look slightly dry, but will come together once it is kneaded. Use your hand to gently knead the dough in the mixing bowl. Gradually add the remaining water, 1 tbsp at a time to form a moist dough

Shaping and Preparing the Vegan Ribs

STEP 4: Shape the dough into rectangles, then stack and score them to resemble rib racks. Insert optional Ceylon cinnamon sticks, popsicle sticks, or sugar cane for ‘bones’.

📌 TIP: While shaping the seitan into a rib shape, resist the temptation to overwork the dough for the perfect appearance. It’s easy to make the ribs too tough in pursuit of that ideal ‘rib shape’. Focus on a gentle touch to maintain the desired texture.

STEP 5: Place the vegan ribs in an oiled baking dish and coat with extra virgin olive oil.

Making the Dry Rub and Baking the Ribs

STEP 5: In a small bowl, combine light brown sugar, garlic powder, onion powder, and paprika to make the dry rub.

STEP 6: Rub the dry mixture onto the top of the vegan ribs. Then add water or vegetable broth to the baking dish.

STEP 7: Cover the baking dish with foil and bake for 20 minutes.

📌 TIP: Baked covered with water in the dish to help steam the seitan and to keep it moist! If the water evaporates during baking, add a bit extra.

STEP 8: Remove the foil, apply BBQ sauce to the tops and sides of the ribs, increase the oven temperature, and bake uncovered for another 10-15 minutes until caramelized. Optionally, char the edges under the broiler or on a grill pan.

STEP 9: Let the ribs cool for 10-15 minutes to firm up. If making in advance, remove the optional bones so the cinnamon flavor doesn’t infuse into the seitan.

Serving

These juicy and tender vegan ribs are perfect for your summer bbq gatherings. Here are some classic vegan dishes that you can serve alongside them to complete your meal:

• Cornbread: A classic pairing that’s sweet and crumbly.
• Coleslaw: Adds a crunchy and refreshing texture to balance the richness of the ribs.
• Vegan Potato Salad: Creamy and savory, the perfect complement to BBQ flavors.
• Grilled or Roasted Vegetables: Brussel sprouts, zucchini, bell peppers, and asparagus grilled to perfection.
• Garden Salad: Light and fresh, tossed with seasonal veggies and a tangy dressing.
• Baked Beans: A hearty and flavorful classic for BBQ gatherings.
• Vegan Macaroni Salad or : Creamy and chilled, adding comfort to your BBQ spread.
• Grilled Corn on the Cob: Seasoned with a hint of chili and lime for an extra zing.

Storage

Storing your vegan ribs properly will help maintain their juicy and tender texture.

• Remove the Cinnamon Sticks: If you’ve chosen to use cinnamon sticks or sugar cane as the “bone” in your ribs, be sure to remove them no longer than 1 hour after cooking. Leaving them in any longer may infuse the flavor into the seitan, altering the taste.

• Fridge: The seitan should be stored in a glass airtight container in the fridge, where it will keep well for 3-4 days.

• Reheating: Because seitan has a tendency to dry out, it’s important to reheat it properly to retain its delightful meaty texture. To reheat, you can microwave the seitan on 50% power with a bit of vegetable stock to keep it moist or place it on a grill pan with some broth.

• Freezer: If you want to freeze the seitan ribz, be sure to wrap them tightly in plastic wrap or place it in a freezer-safe airtight container, eliminating as much air as possible. Properly stored in the freezer, they’ll stay fresh for up to 2-3 months.

Pro Tips for the Best Vegan Ribs

Seitan is a fantastic meat substitute that’s versatile and delicious, but it can be a bit finicky to work with. I have an entire article on how to make seitan if you’d like to learn more. But for now, here’s a quick guide to help you navigate some common seitan challenges:

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1. Over Kneading or Overworking the Dough

• Problem: Over kneading or overworking the dough can lead to tough, too chewy seitan.
• Solution: Knead the dough just enough to develop the gluten and combine the ingredients. It should feel firm and moist, but not overly tight. If it seems too tough, it’s possible you’ve kneaded it too much. The right touch is essential, and less can be more when it comes to kneading seitan! Knead the dough just until the dough forms.

2. Overcooking

• Problem: Overcooking leads to dry seitan that lacks the juicy texture you want.
• Solution: Follow the cooking time carefully and use a thermometer to check for the proper temperature if needed. Check to see if the water or broth has evaporated from the baking dish. Add more if it has. If you find that your seitan is dry, try reducing the cooking time next time, or cook it covered longer.

3. Incorrect Measurement of Ingredients

• Problem: Incorrect measurements can lead to dry and tough seitan.
• Solution: Use a kitchen scale for the best results. Precision in measuring the vital wheat gluten and other dry ingredients ensures that the texture will be just right. A small difference in measurement can have a big impact, so be accurate!

4. Soggy Seitan

• Problem: Soggy seitan could be a result of undercooking, too much moisture, or underdeveloped gluten.
• Solution: Ensure that the dough is kneaded sufficiently to develop the gluten, but not overworked. Check for proper cooking time and adjust if needed. Also, be cautious with the amount of liquid added. The mixture should be moist but not soggy. If it’s too wet, try reducing the liquid or adding a bit more vital wheat gluten.

FAQ

Did you make these juicy vegan ribs with bbq sauce?

⭐️ I’d love to know! Leave a star rating and comment below!⭐️

Best Sticky BBQ Vegan Ribs (Seitan)

Yield: 4-5 servings

Prep Time: 30 minutes

Cook Time: 35 minutes

Total Time: 1 hour 5 minutes

These vegan ribs are juicy, tender, and coated in a sweet yet savory caramelized sticky BBQ sauce. Seitan makes these ribs packed with protein and gives them the best meaty texture. With an optional "bone" for the rack and no steaming required, these vegan ribs will impress even your non-vegan friends.

Ingredients

Seitan Ribs

• ¼ cup (60g) canned chickpeas, drained and finely minced
• ¼ cup (40g) yellow onion, finely minced
• 2 cups (240g) vital wheat gluten spooned into cup and leveled
• 2 tsp (5g) garlic powder
• 2 tsp (6g) smoked paprika
• 2 tsp (4g) onion powder
• 1 tsp (2g) vegan ham broth base, optional
• 3 tbsp (38g) low-sodium soy sauce
• 1 tbsp (8g) extra virgin olive oil
• 2 tbsp (35g) BBQ sauce
• ¾ cup + 2 tbsp water, divided (or use veggie stock if omitting broth powder above)

Cooking, Dry Rub, BBQ Sauce

• 6 Popsicle sticks, bamboo skewers, wooden cake dowels, fresh sugar cane, or Ceylon cinnamon sticks - optional, for appearance (note: cinnamon leaves a slight flavor, opt for a different option for a neutral flavor)
• 1 tbsp extra virgin olive oil
• 2 tbsp (30g) light brown sugar
• 1 tsp each garlic powder, onion powder, paprika
• ¼ cup water or veggie broth
• 1 cup (200g) BBQ Sauce, divided

Instructions

*Use a digital kitchen scale to weigh the ingredients for the best results.*

*Scroll down for the video tutorial below the notes section.*

Prep the Ingredients

1. Finely mince the onion and chickpeas. Set aside.
2. In a large bowl, stir together the vital wheat gluten, 2 tsp garlic powder, 2 tsp onion powder, 2 tsp smoked paprika, and 1 tsp vegan ham broth base.
3. Make a well in the center and add the minced chickpeas and onions, soy sauce, oil, 2 tbsp BBQ sauce, and ½ cup of water. Stir to combine with a rubber spatula. The mixture will look slightly dry, but will come together once it is kneaded. Use your hand to gently knead the dough in the mixing bowl. Gradually add the remaining water, 1 tbsp at a time to form a moist dough (you may not need all 4 tbsp).

TIP: The mixture should feel firm and moist but not soggy. Do not over-knead, this will result in tough seitan. If it feels super tough, it's possible too much vital wheat gluten was added or it was over kneaded.

Shape the Vegan Ribs

1. Preheat the oven to 375°F. Oil a 9x13” baking dish.
2. Transfer the dough to a cutting board. Divide into 4 equal pieces.
3. Flatten and shape each piece into curved, rounded rectangles about 3 inches wide, 8” long and 1/4” thick. If they are difficult to shape, let the dough rest for 15 minutes, then resume.
4. Stack 2 of the rectangles on each other, and gently press together to form one ‘rib rack’. Repeat with the remaining 2 pieces. Each rack should be about ½-¾” thick.
5. Score each rack into 5-6 sections, being careful not to cut all the way through. Press the cinnamon sticks, if using, into the sections (use 3 cinnamon sticks per rack).
6. Place the racks in the oiled baking dish, coating both sides with oil.
7. Make the dry rub. Mix together the brown sugar and 1 tsp each garlic powder, onion powder, and paprika in a small bowl. Rub onto the top of the vegan ribs.
8. Pour 1/4 cup of water or veggie stock around the ribs in the baking dish. Cover with aluminum foil or a lid.

Bake the Vegan Ribs

1. Bake the seitan, covered, at 375°F for 20 minutes.
2. After 20 minutes, apply ½ the BBQ sauce on the top and sides of the racks. Increase the heat to 425°F. Return the pan to the oven, uncovered, and bake for another 10-15 minutes. Remove and apply the remaining BBQ sauce.
3. To Char: Change oven settings to broil (or grill) on medium-high heat. Place the pan back in the oven to lightly char and caramelize the edges (about 3 minutes). Or place the vegan ribs in a heated cast iron grill pan on medium heat and cook 2-3 minutes each side until caramelized and charred.
4. Let the vegan ribs cool for 10-15 minutes before serving. They may still feel soft while still hot, but once they cool slightly, they will firm up and become chewier.
5. If making in advance or waiting longer than 1 hour to serve, remove the cinnamon sticks to prevent the flavor from infusing into the seitan. You can insert them again when ready to serve.

Notes

Onion and Chickpeas: You can also add them to a high-speed blender or food processor and chop until they are a finely minced texture, but not a blended paste.

Troubleshooting:

Over Kneading or Overworking the Dough

Problem: Over kneading or overworking the dough can lead to tough, too chewy seitan.

Solution: Knead the dough just enough to develop the gluten and combine the ingredients. It should feel firm and moist, but not overly tight. If it seems too tough, it's possible you've kneaded it too much. The right touch is essential, and less can be more when it comes to kneading seitan! Knead the dough just until the dough forms.

Nutrition Information:

Yield: 4Serving Size: 1
Amount Per Serving:Calories: 348Total Fat: 8gSaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgCarbohydrates: 35gFiber: 2gSugar: 18gProtein: 38g

Nutritional info is an estimate.

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