Ingredients:

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RUB

1 tsp garlic powder 

1/2 tsp onion powder

1/2 tsp chipotle powder (or sub smoked paprika)

1/4 tsp cumin

1/8 tsp coriander

1/2 tsp salt (or your favourite seasoning salt)

Generous grinding black pepper

 

RIBS

600g jackfruit

1 cup vital wheat gluten

1/2 cup chickpea flour

1/2 tsp of the rub 

2 cloves garlic, minced

1/2 TBSP vegan Worcestershire

1/2 TBSP water 

1/8 tsp liquid smoke

1/2-1 cup favourite BBQ sauce (I prefer something sweet and smokey)

1-2 TBSP olive oil for searing 

 

1) Preheat oven to 400°F/200°C.

 

2) In a small bowl, combine all the ingredients for the rub. Mix well and set aside.

 

3) Using two forks, partially shred the jackfruit so it’s similar to the consistency of pulled pork. 

 

4) In a large bowl, combine the jackfruit with the vital wheat gluten, chickpea flour, 1/2 tsp of the rub, minced garlic, vegan Worcestershire, liquid smoke, and water. Mix well and knead until it forms an elastic dough. Shape into a rectangle that’s about 1 inch thick.

 

5) Cover with the remaining rub on both sides, distributing evenly.

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Oven method:

 

6) Heat olive oil over medium-high in a frypan. Once hot, sear the jackfruit rib steak 2-3 minutes per side.

 

7) Place the seared jackfruit in an oven safe dish. Brush both sides with your favourite barbecue sauce and bake uncovered for 20-25 minutes, flipping and re-brushing halfway through. Sometimes, I like to broil it for 2-3 minutes at the end!

 

8) Cut into “ribs” and serve!

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BBQ method:

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6) Heat barbecue to medium-high heat. Brush ribs with a bit of olive oil. 

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7) Grill on both sides, brushing with barbecue sauce as you turn it. Continue to grill until firm and dark grill lines appear.

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8) Cut into "ribs" and serve!

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Makes 2-3 servings.

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