Vegan Chinese Spare Ribs

5 from 4 votes

Spare ribs were one of my favourite dishes to order from the Chinese take away before I went vegan - if they were yours too, make my Vegan Chinese Spare Ribs.

Prep Time15

Cook Time45

Total Time1

Course: Dinner

Cuisine: Chinese

Diet: Vegan, Vegetarian

Keyword: bbq sauce, garlic powder, jackfruit, liquid smoke, maple syrup, nutritional yeast, olive oil, onion, paprika, soy sauce, vital wheat gluten

Servings: ribs

Calories: 194.41kcal

Ingredients

For the ribs

1 tablespoon olive oil
1 small onion finely diced
285 g tinned jackfruit drained weight from a 400g tin
4 tablespoon barbecue sauce
4 tablespoon water
150 g vital wheat gluten
3 tablespoons nutritional yeast
1 tablespoon smoked paprika
1 ¼ teaspoons garlic powder
1 tablespoon maple syrup
2 tablespoon soy sauce
3 drops liquid smoke
175 ml water

For the BBQ sauce

2 cloves garlic minced
2 teaspoon Chinese five spice
3 tablespoon granulated sugar
3 tablespoon Shaoxing rice wine
150 ml vegetable stock
1.5 tablespoon soy sauce
2 tablespoon orange juice
75 ml Chinese black rice vinegar

Instructions

Preheat your oven to 190 C / 375 F / gas mark 5 and line a 9 x 9 inch tin with baking paper.
In the meantime heat a non-stick pan over medium-high heat.
Add the olive oil and diced onion with a large pinch of salt.
Cook the onion for 5 minutes or until beginning to go translucent.
Add the jackfruit, 4 tablespoon barbecue sauce, and 4 tablespoon water.
Cook for 10 minutes, until the jackfruit is tender and the water has evaporated.
Turn off the heat and leave to cool.
In a large mixing bowl, add the vital wheat gluten and spices.
Next add the maple syrup, soy sauce, liquid smoke and water along with the cooled jackfruit and onion.
Bring together into a ball and knead well until all of the ingredients are evenly distributed and it has formed a sort of textured dough.
Spread the mixture evenly in the lined tin and cook in the centre of the oven for 15 minutes until it is just starting to get a crust on the outside.
While the ribs cooks, put the BBQ sauce ingredients into a saucepan, bring to the boil, reduce the heat and simmer until a thick, sticky consistency.
Spread the top of the ribs with half of the barbecue sauce and then turn over in the tin.
Spread the remaining barbecue sauce over what is now the top of the ribs and place back in the oven.
Cook for another 15 minutes.
Once the time is up cut into rectangles the size of ribs and serve.

Nutrition