|Vegan Asian BBQ Ribs|
1 large garlic clove, chunked up
1 Tablespoon Vegan Worcestershire sauce
1 Tablespoon Dijon mustard (Grey Poupon)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 teaspoon onion powder
1/2 cup brown sugar
1/2 cup balsamic vinegar
2 Tablespoons rice wine vinegar
1/4 cup molasses
2 Tablespoons agave
2 Tablespoons maple syrup
1/2 cup soy sauce
1/2 Tablespoon liquid smoke
2 teaspoons freshly ginger
1 Tablespoon sweet paprika
1/8 teaspoon hot pepper flakes
1 long stem of green onion chunked up
2 Tablespoons smoked paprika
1 teaspoon garlic
1 Tablespoons Kosher salt
1 1/2 teaspoons ground black pepper
1 Tablespoon dried parsley
Seitan Spare Ribs
2 cups vital wheat gluten
3 Tbs. dried onion powder
3 Tbs. dried garlic powder
¼ cup nutritional yeast
½ tsp. ground black pepper
2 cups water (Hot)
¼ cup hummus (plain)
¼ cup low-sodium soy sauce
2 tsp. liquid smoke
For Baking & Serving
1/4 cup Asian BBQ Sauce to spread on ribs for baking
1/2 to 1 Tbsp Toasted Sesame Seeds for sprinkling on top of ribs
2 Tbsp chopped green onions for garnish after the ribs come out of the oven
Put all ingredients, and cook on low to medium heat for 1 hours, stirring every 15 to 20 minutes. Once done, with a slotted spoon strain out the garlic and green onion pieces. Pour into a large enough container and chill for dinner.
For the Asian Rub
In a small bowl, combine the ingredients for the spice rub. Mix well and set aside.
Seitan Spare Ribs
Preheat the oven to 350 degrees.
In a Kitchen-Aid Mixture, combine all the Ingredients (except the water) for the seitan and mix well lightly for 1 to 2 minutes. After the light mixing, add in the water slowly. Knead the dough lightly until everything is combined and the dough feels elastic (scrap down and around as needed). This could take anywhere from 3 to 5 minutes.
Grease or spray a baking dish. Add the dough to the baking dish, flattening it and stretching it out to fit the dish. Cut the dough into 8 strips and then in half to make 16 ribs. (if you want the ribs thin, this is enough dough to fill baking sheets. If you want them thick, than there it enough for that as well).
Top the dough with the spice rub and rub it is to coat it around (as much as you want). Bake the seitan for 40 to 50 minutes or until the seitan has a sturdy texture to it but not over baked and too crunchy on thick on top (thinner ribs will cook faster and get crispy quicker). Remove the dish from the oven, re-cut the strips and carefully remove them from the baking dish. Remove from the baking dish and transfer to a cookie sheet.
Increase the oven to 400 degrees
Slather the ribs with you Homemade Asian BBQ sauce and lay them on a baking sheet, sprinkle with a bit of toasted sesame seeds. Put the ribs back in the oven for just about 10 minutes so the sauce can get a bit sticky and glazed. Remove from the oven and place on a platter and serve with your favorite sides. Enjoy!