These ribs are actually really quick to make and don't require any resting or long periods of boiling but just a quick bake and a slap on the grill for that nice char flavor. Bake them ahead of time and grill right before eating. They taste even better the next day!
Chipotle Orange Barbecue Ribs
serves 4
2 1/2 cup vital wheat gluten
1/4 cup nutritional yeast
1 chipotle pepper, seeded, minced
4 tsp paprika
4 tsp garlic powder
2 tsp cumin
2 tsp onion powder
2 tsp dried mustard powder
1 tsp orange zest
1 tsp black pepper
1/2 tsp salt
1 1/4 cup vegetable broth
1/4 cup tahini
2 tbl agave
2 tbl tamari
2 tsp liquid smoke
juice of 1 orange (1/4 cup)
1 cup chipotle orange barbecue sauce plus 2 tbl
Preheat the oven to 350. Spray an 9x13 baking dish with oil.
In a large bowl, combine the wheat gluten, nutritional yeast, chipotle, paprika, garlic, cumin, onion, mustard powder, zest, pepper and salt.
In another bowl, combine the broth, tahini, agave, tamari, liquid smoke, orange juice and 2 tbl of barbecue sauce. Add into the dry mix and stir with a fork to combine into a ball. Do not over mix or knead.
Press evenly into the baking dish, covering the whole bottom. Use a knife to score the ribs into thin strips.
Bake for 25 minutes.
Preheat a grill or grill pan to medium high heat. Brush the ribs with sauce. Place the ribs, sauce side down on the grill and cook for 5 minutes for a dark char. Baste the other side with sauce and turn over, grill for 5 minutes.
Cut into slices and serve.
Chipotle Orange Barbecue Sauce
1/2 cup fresh orange juice
1/4 cup ketchup
3 tbl orangic light brown sugar
2 tbl apple cider vinegar
2 tbl dijon mustard
1 canned chipotle pepper, minced
1 tbl extra virgin olive oil
2 garlic cloves, minced
1 tsp salt
1 1/2 tsp cumin
1/2 tsp cinnamon
Combine all of the ingredients in a pot and bring to a boil. Reduce to a simmer and cook for 25 minutes until the sauce has slightly thickened.
Shai Hulud reference plus vegan cooking? Sign me up!
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