Barbecued Seitan Ribs Bbq Sauce Food

VEGAN GRILLED SEITAN IN BARBECUE SAUCE RECIPE

Steps:

• First, be sure to soak your bamboo skewers in water to prevent burning.
• Place seitan in a zip-lock sealable bag or in a shallow pan and coat well with barbecue sauce. Allow to marinate for at least one hour; longer is better.
• Preheat grill to medium-high. Place seitan chunks on the soaked bamboo skewers and baste well with extra sauce. (Depending on your grill, seitan can also be placed directly on well-greased grates.) Grill for 8 to 10 minutes or until lightly charred, basting occasionally with extra barbecue sauce.
• Eat your barbecued seitan right off the stick, or, slice leftovers thinly and make sandwiches. Enjoy!

HOMEMADE SEITAN BARBECUE (BBQ) RIBS - VEGAN

Steps:

• Preheat the oven to 350°F and lightly spray an 8x8-inch baking dish with canola oil.
• Mix the first 5 ingredients together in a large bowl. Mix the water with the nut butter, Liquid Smoke, and soy sauce and add it to the dry ingredients. Stir to mix well in the bowl for a couple of minutes.
• Put the dough into the baking dish and flatten it so that it evenly fills the pan. Take a sharp knife and cut it into 8 strips; then turn the pan and cut those strips in half to form 16 pieces.
• Put it in the oven and bake for 25 minutes. While it's cooking prepare your grill pan or grill.
• Remove it from the oven and carefully re-cut each strip, going over each cut to make sure that the ribz will pull apart easily later. Generously brush the top with barbecue sauce. Take it to the grill pan or grill and invert the whole baking dish onto the grill (or use a large spatula to lift the seitan out, placing it sauce-side down on the grill). Brush the top of the seitan with more sauce.
• Watch it closely to make sure that it doesn't burn. When sufficiently brown on one side, turn over and cook the other side, adding more sauce, if necessary. When done, remove to a platter and cut or pull apart the individual ribs to serve.

FOOLPROOF RIBS WITH BARBECUE SAUCE

Steps:

• Preheat the oven to 350 degrees F. Line a sheet pan with aluminum foil.
• Place the ribs on the sheet pan meat-side up and sprinkle them with 2 teaspoons salt and 1 teaspoon pepper. Pour the barbecue sauce generously on each rack and cover the ribs loosely with aluminum foil. Bake for 1 1/2 hours for baby backs and 1 3/4 hours for St. Louis ribs, until the meat is very tender when tested with a fork. As soon as the ribs are out of the oven, spread them generously with additional barbecue sauce. Grill right away or refrigerate to grill later.
• About 40 minutes before you want to serve, heat a charcoal grill with a layer of hot coals or heat a gas grill to medium-high heat. After the charcoal turns gray, brush the cooking grate with oil to keep the ribs from sticking. Place the ribs on the grill ribs-side down, put the lid on top (be sure both vents are open!) and grill for 5 minutes. Turn the ribs meat-side down, put the lid back on and grill for another 4 to 5 minutes, until nicely browned. Place on a cutting board and cover tightly with aluminum foil and allow the ribs to rest for 10 minutes. Cut into ribs and serve hot with extra barbecue sauce on the side.
• Heat the oil in a large saucepan over low heat, add the onions and cook for 10 to 15 minutes, until the onions are translucent but not browned. Add the garlic and cook for one more minute. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin and pepper flakes.
• Bring to a boil, then lower the heat and simmer uncovered for 30 minutes. Use immediately or pour into a container and refrigerate for several weeks.

BEST BARBECUE RIBS EVER

Steps:

• Combine the brown sugar, chili powder, 1 tablespoon salt, 1 teaspoon black pepper, the oregano, cayenne, garlic powder and onion powder in a small bowl and rub the mixture on both sides of the ribs. Cover and refrigerate 1 hour or overnight.
• Preheat the oven to 250 degrees F. In a roasting pan, combine the broth and vinegar. Add the ribs to the pan. Cover with foil and tightly seal. Bake 2 hours. Remove the ribs from the pan and place them on a platter. Pour the liquid from the pan into a saucepan and bring to a boil. Lower the heat to a simmer and cook until reduced by half. Add the barbecue sauce.
• Preheat an outdoor grill to medium high. Put the ribs on the grill and cook about 5 minutes on each side, until browned and slightly charred. Cut the ribs between the bones and toss them in a large bowl with the sauce. Serve hot.

SIZZLING SPARE RIBS WITH BBQ SAUCE

Steps:

• Tip the ribs into a big bowl (not a metal one) and throw in the spring onions, chilli and garlic. Now spoon all the remaining ingredients over the ribs and sprinkle with salt and pepper. Get your hands in the bowl and turn the ribs over and over again until they're coated in the sauce. (You can keep the ribs uncooked - tightly covered - in the fridge for up to 3 days. You can also freeze them for several months.)
• Cook the ribs over a moderate barbecue for 20-30 minutes depending on their size, turning them over frequently and brushing with sauce each time. The turning and brushing is important, so that all four sides of each rib get encrusted with the sauce, which builds up like a lacquer. If you have any leftover sauce at the end, heat it up in a pan and pour it over the ribs just before serving.

BARBECUED SEITAN RIBS & BBQ SAUCE

Steps:

• Start with Barbecue sauce:.
• Combine all ingredients in a saucepan.
• Bring to a boil and reduce heat to simmer.
• Cook for an hour stirring frequently.
• Preheat oven to 350 degrees F.
• Lightly oil an 8×8 baking dish.
• Combine the dry ingredients, first 5, together in a large bowl.
• In a small bowl combine water, tahini, and soy sauce.
• Add wet to dry ingredients, once just combined start to knead the dough lightly until all is well combined(If you let the liquids and wheat gluten sit together for too long it will become an unstretchable dough, so work fast once combined).
• Put dough into baking dish and flatten it out to evenly fit in pan.
• Cut into 8 strips and then down the middle to form 16 'ribs'.
• Bake for 25 minutes and prepare grill.
• Remove 'ribs' from the oven and gently re-cut the strips so that they will pull apart easily after being grilled.
• Generously brush with BBQ sauce.
• Place 'ribs' BBQ sauce side down on the grill.
• Brush remaining side with BBQ sauce.
• Grill each side until it is nicely browned or charred, based on your preference.
• Serve immediately.