BBQ Mushroom & Jackfruit Ribs

I’ve been making plant-based ribs for over three years but could never get the texture just right. The end result was either too chewy or not chewy enough. I’ve finally cracked the code with the combo of jackfruit and pink oysters. It’s time to get the grills out and unleash the smoky flavors all spring/summer.

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Ingredients

3.2 ounces oyster mushrooms
20 ounce can young green jackfruit
1/2 cup BBQ sauce, divided
2 tsp steak seasoning
1 cup vital wheat gluten
2 Tbsp avocado oil
1/4 cup + 2 Tbsp vegetable broth OR water
to taste salt & pepper

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Directions

Remove oyster mushrooms from the substrate. Add to a sauté pan, on low heat. Press the water out of the mushrooms as they cook. Cook the mushrooms for about 5 minutes
Drain the jackfruit, then mash the jackfruit chunks with a press or heavy cup. Place the jackfruit in the pan with the mushrooms. Flip, press, and repeat until most liquid is gone from both the mushrooms and jackfruit. This may take about 15 minutes
Add cooked mushrooms, jackfruit, 1/4 cup of BBQ sauce, and steak seasoning to a food processor and pulse 2-3 times. Refrain from over-blending to keep the texture meaty
Place mushroom/jackfruit blend, avocado oil, and vegetable broth into a bowl. Mix well
Preheat the oven to 350 degrees Fahrenheit
Add vital wheat gluten to the bowl and mix. If the mixture is too wet, add a little more vital wheat gluten, but don’t overdo it; it will be hard to shape. Shape the mixture and place on a baking sheet, lined with parchment paper. Rub a little oil on the outside of the rib slab
Bake for 20 minutes at 350 degrees. Remove from the oven, brush BBQ sauce on both sides, and bake for an additional 35-40 minutes. If the ribs start to dry out, coat them with more BBQ sauce. Allow to cool after baking
Preheat the grill
Recoat the rib slab with BBQ sauce and grill for 5 minutes on each side. Enjoy with your favorite sides and extra BBQ sauce for dipping!

Shopping List

Ingredients

3.2 ounces oyster mushrooms
20 ounce can young green jackfruit
1/2 cup BBQ sauce, divided
2 tsp steak seasoning
1 cup vital wheat gluten
2 Tbsp avocado oil
1/4 cup + 2 Tbsp vegetable broth OR water
to taste salt & pepper

‍

Directions

Remove oyster mushrooms from the substrate. Add to a sauté pan, on low heat. Press the water out of the mushrooms as they cook. Cook the mushrooms for about 5 minutes
Drain the jackfruit, then mash the jackfruit chunks with a press or heavy cup. Place the jackfruit in the pan with the mushrooms. Flip, press, and repeat until most liquid is gone from both the mushrooms and jackfruit. This may take about 15 minutes
Add cooked mushrooms, jackfruit, 1/4 cup of BBQ sauce, and steak seasoning to a food processor and pulse 2-3 times. Refrain from over-blending to keep the texture meaty
Place mushroom/jackfruit blend, avocado oil, and vegetable broth into a bowl. Mix well
Preheat the oven to 350 degrees Fahrenheit
Add vital wheat gluten to the bowl and mix. If the mixture is too wet, add a little more vital wheat gluten, but don’t overdo it; it will be hard to shape. Shape the mixture and place on a baking sheet, lined with parchment paper. Rub a little oil on the outside of the rib slab
Bake for 20 minutes at 350 degrees. Remove from the oven, brush BBQ sauce on both sides, and bake for an additional 35-40 minutes. If the ribs start to dry out, coat them with more BBQ sauce. Allow to cool after baking
Preheat the grill
Recoat the rib slab with BBQ sauce and grill for 5 minutes on each side. Enjoy with your favorite sides and extra BBQ sauce for dipping!