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BBQ Glazed Ribs - Club Mexicana
The absolute legend that is Meriel Armitage (from Club Mexicana) featured on Episode 9 of our TV series, Living on the Veg. She showed us how she cooks her badass BBQ Glazed Ribs. These meaty, naughty, vegan ribs are exactly what you want to chow down on a Friday night.
- 750g Jackfruit in brine or water
- 170g Vital Wheat Gluten Flour (use high gluten bread flour if you can't find)
- 50g Nutritional Yeast Flakes
- 1 tsp Salt
- 1 tbsp Smoked paprika
- 100ml Light Soy Sauce / Tamari
- 2 tbsp olive oil
- 250ml of your favourite BBQ sauce
- 2 limes
- 1 bunch coriander, coarsely chopped
- 2 red chillies, sliced
Oil a roasting tray approx 35cmx25cm
Open, drain and rinse the tin of jackfruit. If it's in brine, rinse very well.
In a large bowl combine the gluten flour, yeast, salt, paprika.
In another bowl mix the soy sauce & oil.
Add the jackfruit to the dry mix and combine well.
Add the wet mix slowly and combine everything.
Keep kneading until you have a dough that sticks together quite well (this should only take a few minutes).
Place the dough in the tray and push towards the edges. You want the ribs to be about 5cm thick, so if it doesn't reach all the way to the edges, don't worry- it will hold it's shape.
Score thin lines across the dough every 3-4cm to create individual 'ribs'.
Place in your hot BBQ for about 40 minutes . Check regularly. Take out when the edges and top are cripsy and browned.
Brush all over with your BBQ sauce. Be generous with this. There is no easy way to do this- you will get messy! Wear rubber gloves if you're scared. So you cook the ribs (it should be a big block at this point) then you can brush BBQ sauce on both sides. Be gentle when turning it over as it can break easily, but if it does, don't worry about it as you'll be cutting it up anyway.
Remove ribs from the tray and place directly on your BBQ grill. Pop the lid on and check regularly. When the underside looks caramelised turn over and repeat on the other side until similarly caramelised.
Remove and place on a large chopping board.
Cut 2 limes in half and place scut side down on the BBQ for a few minutes until charred. Place these on the chopping board with the ribs.
Scatter the coriander and chillies over the top of the ribs.
Cut to serve on the scored lines and let your guests squeeze their own lime.