Jackfruit Ribs

Ingredients

• 2 cans (20 oz each) Young Green Jackfruit in Brine (drained, rinsed thoroughly)
• 4 cups Water (enough to cover jackfruit in pot)
• 1/4 tsp Salt (pinch for boiling water)
• 2 Bay Leaves (whole, added to boiling water)
• 1 cup Vital Wheat Gluten (main protein base for seitan)
• 2 tbsp Nutritional Yeast (adds umami flavor)
• 1 tsp Smoked Paprika (provides smoky depth)
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1/2 tsp Black Pepper (freshly ground if possible)
• 1/2 tsp Chili Powder (optional for heat)
• 2 tbsp Coconut Aminos (soy‑free salty umami)
• 1/4 cup Vegetable Stock (low‑sodium)
• 1 tsp Liquid Smoke (adds smoky flavor)
• 2 tbsp Olive Oil (for searing in cast iron)
• 1 cup Vegan Barbecue Sauce (store‑bought or homemade)

Instructions

1. Boil the Jackfruit

   Rinse the canned jackfruit under cold water, then place it in a large pot with 4 cups water, a pinch of salt, and 2 bay leaves. Bring to a boil, then simmer for about 20 minutes until the jackfruit is tender.

   Time: PT25M

2. Prepare Dry Seitan Mix

   While the jackfruit is boiling, combine the vital wheat gluten, nutritional yeast, smoked paprika, garlic powder, onion powder, black pepper, and chili powder in a mixing bowl. Stir until evenly distributed.

   Time: PT5M

3. Shred the Jackfruit

   Drain the boiled jackfruit and transfer it back to the bowl. Using a potato masher, break the jackfruit apart into shreds, mimicking pulled‑pork texture.

   Time: PT5M

4. Combine Wet Ingredients

   Add the coconut aminos, vegetable stock, and liquid smoke to the bowl with the shredded jackfruit and dry mix. Stir until a sticky dough begins to form.

   Time: PT5M

5. Knead the Dough

   Turn the mixture onto a clean surface and knead for about 5 minutes, adding a tablespoon of vital wheat gluten if needed, until the dough is elastic and holds together.

   Time: PT5M

6. Shape and Cut

   Pat the dough into a 1‑inch‑thick rectangle (approximately 8×4 inches). Cut the rectangle in half to create two rib‑shaped pieces.

   Time: PT5M

7. Sear the Ribs

   Heat 2 tbsp olive oil in a cast iron skillet over medium‑high heat. Place the two pieces in the skillet and cook 3 minutes on each side, or until a golden crust forms.

   Time: PT6M

   Temperature: medium‑high on stove

8. First Bake with Barbecue Sauce

   Line a baking sheet with parchment paper. Transfer the seared ribs onto the sheet, spread a thin layer of barbecue sauce on the bottom and another layer on top of each piece. Bake in a pre‑heated oven at 375°F for 30 minutes.

   Time: PT30M

   Temperature: 375°F

9. Flip and Finish Baking

   Remove the ribs, flip them over, brush with additional barbecue sauce, and return to the oven for another 20 minutes at 375°F.

   Time: PT20M

   Temperature: 375°F

10. Rest and Serve

    Allow the ribs to rest for 5 minutes before slicing. Serve hot with extra barbecue sauce on the side.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

15 g

Carbohydrates

20 g

Fat

10 g

Fiber

4 g