Recipe: Plant Based Asian BBQ Short Ribs

Plant Based Asian BBQ Short Ribs

Imagine spare ribs that taste so good, guests will be hard pressed to believe they are plant based.  This latest addition to the Neuman's Kitchen event menu, created by Executive Sous Chef James Rodebaugh is a must try and a perfect addition for a backyard BBQ vibe.

The following recipe yields 8 to 10 pieces.



Ingredients for Dough:

  • 20 oz can jackfruit in water
  • 1 cup pomegranate juice
  • 1 ½ cup vital wheat gluten
  • 3 tbsp nutritional yeast
  • ¾ cup water
  • 3 tbsp soy sauce
  • 1 tsp garlic powder
  • 1 tsp Chinese 5 spice powder
  • 1 tbsp hoisin sauce
  • 1 tbsp liquid smoke
  • 1 tbsp tahini paste

Ingredients for Asian BBQ Sauce:

  • 1 cup hoisin Sauce
  • ½ cup soy sauce
  • 4 tbsp agave
  • 1 tsp Chinese 5 spice powder
  • 1 tsp garlic powder
  • 2 cans Coke or Dr Pepper
  • cornstarch to thicken
  • Red food coloring

Directions for BBQ Sauce:

  • Bring all ingredients to a simmer over medium heat
  • Mix cornstarch with water to make a slurry and whisk into sauce to thicken the sauce (Note: sauce should coat the back of a spoon when it has reached its correct thickness)
  • Add food coloring if you desire and mix to make a vibrant red BBQ sauce
  • Cool sauce to room temperature as you work on the dough

Directions for Spare Rib Dough:

  • Boil jackfruit with pomegranate juice until meat is tender and falls apart.
  • Shred meat and set aside
  • Mix all dry ingredients together until thoroughly mixed
  • Mix all wet ingredients and whisk to combine smooth
  • Mix wet and dry together and all shredded jackfruit and mix until it forms a ball of dough, add some wheat gluten if dough is too sticky
  • Finished dough should be tacky but dry
  • Smooth dough into a meatloaf shape, the thin and taller the dough, the better the spare rib will look
  • Bake at 350F oven for 20-25 minutes or until dough bounces back when touched
  • Brush with BBQ sauce and bake for another 5 minutes
  • Allow “meat” to cool for 1 hour in the refrigerator

To Finish the Spare Ribs:

  • Once dough is cool, lay on cutting board and slice into ½ inch thick slices.
  • Brush eat side of the spare rib with BBQ sauce and grill quickly on each side to char the sauce and to put nice grill marks on each side.
  • Brush with sauce one more time before finishing in the oven until hot.
  • Serve with noodles and a sprinkling of toasted sesame seeds.

Enjoy and do tag us @neumanskitchen to show us your creation.