This is a meatless rib recipe. Serves approx 8 people.
- 1/4 cup soy sauce
- 3 T Nutritional Yeast
- 2 T Smooth Peanut Butter
- 2 T Tomato Paste
- 1 T Miso Paste
- 4-5 Garlic Cloves
- 1 1/4 Cups Water
- 2 & 1/2 to 3 Cups Gluten Flour
- Cooking Oil
- BBQ Sauce and more Water
In the food processor, combine soy sauce, nutritional yeast, peanut butter, tomato paste, miso paste, garlic, and water. Process using a blade, until smooth and creamy.
Add gluten flour. pulse to knead the dough. Add more flour as needed to make a stiff dough.
Remove and roll the dough into a log about 6 inches long. Slice the log lengthwise into 4 steaks which should be about about 3/4″ thick.
Heat a cast iron skillet over medium heat, add thin layer of cooking oil. Brown steaks on both sides.
Preheat over to 350 deg F.
Mix 1 & 1/2 cups of BBQ sauce with 1 & 1/4 cups of water. Pour the sauce/water over the steaks in the skillet. Cover with foil or a lid and place in the over and bake for 75-90 minutes. The sauce should be reduced, the steaks will be chewy and cooked through. When hot they will be softer and will firm up when they cool down.
Let the steaks cool. When cool, slice each steak lengthwise again into the “ribs” about 1/3-1/2″ thick. Heat the cast iron skillet again on the stove, use a bit of oil and brown the ribs (or even blacken). The amount of oil you used to cook with will determine the “greasiness” of the ribs.
Toss the cooked/blackened ribs in the remaining BBQ sauce. These are chewier the next day. Can save in the frig for a week or the freezer for 6 months.