Really hearty, full of protein, quick to make, and unusual, these ribs can become a staple meal for you too!
Makes 1 cup
1/2 cup blackstrap molasses
1/2 cup ketchup
2 teaspoons cocoa
2 teaspoons finely grated or minced ginger
Dash cayenne pepper (optional)
Combine all the ingredients in a bowl.
1 package vital wheat gluten (6.5 ounces)
2 tablespoons plus 2 teaspoons nutritional yeast flakes
1/4 teaspoon salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika
1/2 cup water
2 tablespoons natural creamy peanut butter or tahini
2 tablespoons tamari, shoyu or soy sauce
2 tablespoons vegan butter substitute, melted
Preheat oven to 400 degrees F and grease a large baking sheet. Combine the wheat gluten, yeast, salt and spices in a medium bowl. Add the water, peanut butter or tahini, tamari and vegan butter. Mix and then knead the mixture with wet hands, until all the ingredients are integrated. Keep kneading until the dough is elastic, for a few minutes. Form a log several inches wide. Cut the log widthwise into 1/2 inch slices. If you are having trouble slicing, you can pull apart the log and form ribs. Place the slices on the baking sheet and bake for 10 minutes. Flip the slices over and brush them with a thick layer of barbeque sauce and return them to the oven for around 10 minutes or until browned and crisp but not burned. Remove the ribs from the oven and serve them with the rest of the barbeque sauce.