Pork Spare Ribs Recipe

Vital wheat gluten: This is the main ingredient that provides the meaty texture for the ribs.

Vegetable broth: Adds moisture and flavor to the dough.

Soy sauce: Enhances the umami flavor of the ribs.

Smoked paprika: Gives a smoky depth to the dish.

Garlic powder: Adds a savory note to the ribs.

Onion powder: Complements the garlic powder with a mild onion flavor.

Bbq sauce: Provides a sweet and tangy glaze for the ribs.

When working with vital wheat gluten, it's crucial to knead the dough thoroughly to develop the gluten structure, which gives the seitan its meaty texture. Aim for at least 5-10 minutes of kneading to ensure the dough is elastic and well-formed. This step is essential for achieving the right consistency in your vegan pork spare ribs.

• Pork spare ribs - Substitute with vital wheat gluten: Vital wheat gluten, also known as seitan, provides a chewy and meaty texture that mimics the consistency of pork ribs.

• Chicken broth - Substitute with vegetable broth: Vegetable broth maintains the savory flavor profile while keeping the dish vegan.

• Worcestershire sauce - Substitute with soy sauce: Soy sauce adds a similar umami depth and saltiness without the use of animal products.

• Smoked paprika - Substitute with smoked paprika: Smoked paprika imparts a smoky flavor that enhances the overall taste, making it a perfect match for a BBQ dish.

• Garlic powder - Substitute with garlic powder: Garlic powder adds a robust flavor that complements the other spices.

• Onion powder - Substitute with onion powder: Onion powder provides a subtle sweetness and depth to the seasoning mix.

• BBQ sauce - Substitute with bbq sauce: BBQ sauce is essential for the rich, tangy, and slightly sweet flavor that defines the dish.

• Allow the pork spare ribs to cool completely before storing. This helps prevent condensation, which can make the seitan soggy.
• Wrap the cooled ribs tightly in aluminum foil or plastic wrap. This will help maintain their moisture and prevent them from drying out.
• Place the wrapped ribs in an airtight container or a resealable plastic bag. Make sure to squeeze out as much air as possible to prolong freshness.
• Label the container or bag with the date of preparation. This will help you keep track of how long the ribs have been stored.
• Store the ribs in the refrigerator if you plan to consume them within 3-4 days. For longer storage, place them in the freezer.
• If freezing, consider slicing the ribs into individual portions before wrapping and storing. This makes it easier to thaw and reheat only what you need.
• To reheat, preheat your oven to 350°F (175°C). Place the ribs on a baking sheet and cover with aluminum foil to prevent drying out. Heat for about 15-20 minutes or until warmed through.
• Alternatively, you can reheat the ribs in a microwave. Place them on a microwave-safe plate, cover with a damp paper towel, and heat in 1-minute intervals until hot.
• If reheating from frozen, allow the ribs to thaw in the refrigerator overnight before following the reheating instructions above.

• Oven Method: Preheat your oven to 300°F (150°C). Place the leftover pork spare ribs on a baking sheet and cover them with aluminum foil to retain moisture. Heat for about 20-25 minutes or until thoroughly warmed. Brush with additional bbq sauce halfway through for extra flavor.

• Stovetop Method: Heat a skillet over medium heat and add a splash of vegetable broth or water. Place the pork spare ribs in the skillet and cover with a lid. Heat for about 10-15 minutes, turning occasionally, until the ribs are heated through. Add more liquid if necessary to prevent drying out.

• Microwave Method: Place the pork spare ribs on a microwave-safe plate and cover with a damp paper towel to keep them moist. Microwave on medium power for 2-3 minutes, checking and turning halfway through. Continue heating in 1-minute intervals until the ribs are warmed to your liking.

• Grill Method: Preheat your grill to medium heat. Wrap the pork spare ribs in aluminum foil to prevent them from drying out. Place the foil-wrapped ribs on the grill and heat for about 10-15 minutes, turning occasionally. Unwrap and brush with bbq sauce during the last few minutes of grilling for a smoky, caramelized finish.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the pork spare ribs in the air fryer basket in a single layer. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating. Brush with bbq sauce before serving if desired.

• Oven: Used to bake the dough at the specified temperature to achieve the desired texture.

• Mixing bowl: Essential for combining the vital wheat gluten, smoked paprika, garlic powder, and onion powder with the wet ingredients.

• Measuring cups: Necessary for accurately measuring the vital wheat gluten, vegetable broth, and bbq sauce.

• Measuring spoons: Used to measure the soy sauce, smoked paprika, garlic powder, and onion powder precisely.

• Baking sheet: Provides a flat surface for baking the dough and ensuring even cooking.

• Pastry brush: Ideal for brushing the bbq sauce onto the dough for an even coating.

• Knife: Used for slicing the baked dough into serving portions.

• Cutting board: Provides a safe surface for slicing the baked dough.

• Spatula: Helpful for transferring the dough to the baking sheet and handling it after baking.

Prepare ingredients in advance: Measure out the vital wheat gluten, spices, and vegetable broth ahead of time to streamline the process.

Use a food processor: Mix the dough ingredients in a food processor to save time on kneading.

Preheat the oven early: Ensure the oven is ready by preheating it as you start mixing the ingredients.

Double the recipe: Make a larger batch and freeze the extra ribs for a quick meal later.

Use parchment paper: Line the baking sheet with parchment paper for easy cleanup.