BBQ Rib Rack
Fire up the grill—it’s BBQ season, baby! These vegan BBQ rib racks are smoky, saucy, and so satisfying you won’t believe they’re plant-based. Perfect for summer cookouts or when you’re just craving that finger-lickin flavor without the meat. Let’s get into it!
Servings
2 rib racks (6-8 pieces per rack)
Cooking Time
40 min
Vegan BBQ Rib Rack
By: Naysha Rivera
Smoky, saucy, and tender with just the right amount of chew—these vegan BBQ ribs are made from jackfruit, oyster mushrooms, and vital wheat gluten. No store-bought meat substitutes here—just whole plant-based goodness that’s perfect for the grill
Ingredients
Base:
- 1 ½ cups vital wheat gluten flour
- 2 (20 oz) cans of jackfruit in brine (about 10 oz total once drained)
- 1 lb oyster mushrooms
Aromatics:
- ¼ cup onion, chopped
- 4–5 garlic cloves, minced
- ¼ cup green onion, chopped
Wet:
- 2 tbsp agave, maple syrup, or coconut sugar
- 2 tbsp soy sauce + 3 tbsp water
- 3 tbsp tomato paste or sauce
- 2 tbsp mustard
- 1 tbsp miso paste
- ¼ cup jerk paste or sofrito sauce
- 1 tbsp red wine vinegar
- 1 cup veggie stock or water
Spices (about ¼ tsp each):
- Smoked paprika
- Chipotle powder
- Onion powder
- Garlic powder
- Lemon pepper
- Black pepper
- Cumin
- Italian seasoning
- Ground mustard
- Mushroom powder
- Turmeric powder
- Parsley
- ½ tsp salt
Other:
- BBQ sauce of choice (for grilling)
- Olive oil or nonstick spray
- Water (for steaming)
- Aluminum foil
- Parchment pape
Notes:
Steam Before Grilling (Don’t Skip It!)
Since these ribs are made with vital wheat gluten, steaming them helps activate the gluten and firm up the texture before grilling. It creates that meaty, chewy bite you want—skipping this step can leave them too soft or doughy. The steam mimics the effect of slow cooking, giving your ribs the structure they need to hold up on the grill.
Taste and Adjust Your Flavor Base The wet sauce mixture (the one you sauté before mixing into the flour, jackfruit, and mushrooms) is the flavor foundation of your ribs. Taste it before combining everything – The ¼ tsp of each seasoning is just a guide—feel free to adjust to your taste! Add more spice, acid, or sweetness depending on your flavor goals.
Watch Closely on the Grill Once the ribs hit the grill, keep a close eye! A bit of char adds that authentic BBQ flavor and vibe, but you don’t want them to burn. Grill just long enough for the BBQ sauce to caramelize and slightly crisp the edges. For best results, use a high-quality BBQ sauce—it makes a huge difference in taste and finish.
Step by Step Instructions
Prep the Jackfruit:
Drain and rinse the jackfruit. Boil it for 20 minutes to remove the brine flavor. Once soft, drain, remove any hard core pieces and seeds, then shred using your hands or forks.
Prep the Mushrooms:
Cut off the tough bottom stem of the oyster mushrooms. Pull apart the mushrooms into thin, shredded pieces (you can pulse in a food processor if you prefer a finer texture).
Make the Flavor Base:
In a skillet with a bit of oil, sauté the onion and garlic until fragrant. Add in the green onion, then all the spices. Stir for about 30 seconds. Add tomato paste, mustard, soy sauce mixture, water or veggie stock, agave/syrup, miso paste, vinegar, and jerk or sofrito sauce. Let everything cook together for a few minutes until it forms a thick, flavorful sauce.
Combine the Dough:
In a large mixing bowl, add the vital wheat gluten. Pour in the warm cooked sauce, and add in the shredded jackfruit and mushrooms. Mix and knead everything together until it forms a dough and the ingredients are well incorporated.
Shape the Ribs:
Press the dough evenly into a parchment-lined deep square or rectangular baking dish. Once shaped, flip the dough out onto a wire rack or perforated pan (remove parchment). Lightly score the top into rib-sized strips using a knife.
Steam Bake the Ribs:
Place the wire rack with the dough onto a large rimmed baking sheet. Fill the baking sheet with water (to create steam). Cover the entire setup loosely with foil. Bake at 300°F for 15–20 minutes. Check water occasionally and add more if it evaporates.
Grill Time!
Once steamed, carefully transfer the rib rack to a hot grill. Brush generously with BBQ sauce, getting into every crevice. Grill for about 10 minutes, allowing the sauce to caramelize and slightly char. A little char is good—just don’t burn it!
Serve:
Remove from the grill, slice along the scored lines, and serve hot. Garnish with fresh herbs or chopped green onions if desired. Pair with some of my other recipes like my Puerto Rican-style rice, potato salad etc
