Smoky BBQ Jackfruit Ribs

Servings: Makes: 2 large racks (4 servings)

Nutritional Information:

Per serving (356g)

Calories 570, Fat 11g, Saturates 1.3g, Sugars 45g, Salt 5.5g




Preheat oven to 180°C (Gas Mark 4, 350°F) Place all the seitan ingredients, except the jackfruit and vital wheat gluten, in a food processor and blend until combined.


Place the drained jackfruit chunks in a frying pan and add a few tablespoons of water. Gently simmer for 5 minutes, or until the jackfruit falls apart when pressed with the back of a spoon and all the liquid has evaporated.


Add the vital wheat gluten and jackfruit to the liquid in the food processor and pulse until well combined. You should have a soft, very moist dough.


Divide the dough in half and place each portion onto a large sheet of foil. Shape each portion into rough rack shapes and score lines on each to resemble the individual ribs. Wrap in the foil; it doesn’t need to be too tight but make sure it’s well sealed. Transfer to a baking dish and pour in enough water to come half way up the packages. Cook in the oven for 45 minutes, topping up the water as necessary.


When the ribs have steamed, remove from the oven and increase the temperature to 200°C (Gas Mark 6, 400°F). Unfold the foil so that the tops of the ribs are exposed. Pour over the BBQ sauce and return to the oven for another 30 minutes or so, until bubbling and sticky. Check often towards the end of cooking to prevent them burning. To cook on the BBQ simply remove the foil completely after steaming and place on a hot BBQ. Baste liberally and regularly with the sauce while cooking, until sticky and slightly charred.


Serve the ribs with some corn, coleslaw and some extra sauce for dipping.


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