This recipe is very easy to make, despite the long ingredients list. If you can’t use a charcoal barbecue to cook these ribs, then a cast iron ridged griddle/grill pan works really well for adding a great smoky flavour.
- Yield: 8 ribs
For the BBQ Sauce
- ⅔ cup (120 g) minus 2 teaspoons brown sugar
- ⅔ cup (160 ml) soy sauce
- 1 tablespoon rice vinegar
- 2 generous tablespoons chilli/chili paste
- 2 heaped tablespoons gochujang
- 2 teaspoons sesame oil
- 1 teaspoon ground white pepper
- thumb-sized piece of fresh ginger, peeled and finely chopped
- 6 garlic cloves, finely chopped
- 1–2 tablespoons cornflour/cornstarch
For the Ribs Dry Mix
- 5½ oz (150 g) vital wheat gluten flour
- 2 tablespoons chipotle powder
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon Korean red pepper chilli flakes
For the Wet Mix
- 2 tablespoons tahini
- 2 tablespoons tomato puree/paste
- 2 tablespoons umeboshi plum vinegar (or use apple cider vinegar)
- 2 tablespoons soy sauce
- 1 teaspoon smoked essence
How to Make It
- Put all the BBQ sauce ingredients except the cornflour/cornstarch, into a heavy-based pan with 60 ml/¼ cup water and put over a medium heat. Bring to a simmer and cook for about 30–40 minutes. Mix the cornflour/cornstarch with a little cold water to make a paste, then mix into the sauce to thicken. Simmer for a minute or two, stirring, then remove from the heat and set aside.
- Preheat the oven to 175˚C (325˚F) Gas 3.
- Mix together the dry mix ingredients in a large bowl. Mix the wet ingredients together in a jug/pitcher with 240 ml/1 cup water, and then pour into the dry ingredients. Mix well to form a sticky dough.
- Grease a loaf pan and then tip the dough into the pan. Press the dough into the pan and flatten to make as smooth as possible. Bake in the preheated oven for about 40 minutes.
- Remove from the oven and turn out onto a board. Slather generously all over with the BBQ sauce, then lay the slab of seitan on a preheat ridged griddle/grill pan or barbecue. Grill for a few minutes on each side, then remove and, using a sharp knife, slice the slab into 2.5-cm/1-inch thick ribs. Slather on some more sauce and return to the griddle/grill pan or barbecue. Grill for a few more minutes on each side until nicely crisped and browned. Sprinkle with sesame seeds, slices of spring onion/scallions and micro leaves or edible petals. Serve with kimchi and napkins.