Spare ribs were one of my favourite dishes to order from the Chinese take away before I went vegan – if they were yours too, make my Vegan Chinese Spare Ribs with the recipe below.
Today’s recipe is an example of fusion food. I do find it intriguing how different cuisines get Anglicised so that they better suit a British palate. Whilst I’m sure authentic Chinese ribs taste delicious, sometimes you just can’t beat the flavours of a British Chinese take-away from the shop at the end of the road. For this Vegan Chinese Spare Ribs recipe I’ve tried mimicking the textures and flavours of the classic take-away dish.
These vegan ribs are so tender and juicy, and the sauce is sticky and sweet. That’s it…I’m going to say it…they’re finger licking good!!! You do need some slightly special ingredients (like vital wheat gluten) but once you’ve bought this you will be able to whip up the vegan ribs in no time.
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Ingredients
Prepare yourself, this is a long list but every ingredient is essential for making the perfect Vegan Chinese Spare Ribs:
For the ribs
- Olive oil
- Onion
- Tinned jackfruit
- Vital wheat gluten
- Nutritional yeast
- Smoked paprike
- Garlic powder
- Maple syrup
- Soy sauce
- Liquid smoke
For the BBQ sauce
- Garlic
- Chinese 5 spaice
- Granulated sugar
- Shaoxing rice wine
- Vegetable stock
- Soy sauce
- Orange juice
- Chinese black rice vinegar
Step-by-step instructions
- Step 1: in a large pan, cook the onions until translucent.
- Step 2: add the jackfruit, some BBQ sauce and water and cook until the jackfruit is tender and the water evaporated. Turn off the heat and leave to cool.
- Step 3: add the vital wheat gluten and spices to a large mixing bowl.
- Step 4: add the maple syrup, soy sauce, liquid smoked and water along with the cooled jackfruit and onion then bring it together into a ball and knead well until you have a textured dough ball.
- Step 5: spread the mixture evenly in the lined tin and cook until a crust is forming.
- Step 6: while the ribs are cooking, put the BBQ sauce ingredients into a saucepan, bring to the boil and then reduce to a simmer until thick and sticky.
- Step 7: spread half of the BBQ sauce over the ribs and then turn them over in the tin.
- Step 8: spread the remaining BBQ sauce on the top of the ribs and place back in the oven. Cook for another 15 minutes before turning out and cutting into rectangle “ribs”.
Hint: Don’t skip the kneading. It’s key to achieving that firm-but-tender rib texture. Knead until the dough looks evenly marbled with jackfruit and feels elastic.
Substitutions
Some of the specialist ingredients may be hard to find but you can make the following swaps if you need to:
- Shaoxing wine: substitute with dry sherry or mirin (but reduce the sugar slightly).
- Chinese black vinegar: use balsamic vinegar or rice vinegar in a pinch.
Variations
Try one of these variations to mix things up a litt:e
- Spicy BBQ ribs: Add chilli flakes or a dash of hot sauce to the BBQ sauce.
- Smokier ribs: Increase liquid smoke by one or two extra drops.
- Grilled finish: Finish the ribs under the grill for 3–5 minutes for extra char.
- Sweet & sticky: Add an extra tablespoon of maple syrup to the sauce.
Equipment
You’ll need the following kitchen equipment to make my Vegan Ribs:
- Non-stick frying pan
- Large mixing bowl
- Wooden spoon or spatula
- 9 x 9 inch baking tin
- Baking paper
- Saucepan
Storage
If you have leftovers then you can store these in an airtight container for up to 3 days.
Cooked ribs can be frozen for up to 2 months but do make sure you defrost them overnight before reheating.
To reheat, warm them in the oven or a pan with a splash or water or extra BBQ sauce.
Serving suggestions
Why not serve these Chinese style Vegan Ribs with one of these delicious dishes:
Frequently asked questions
Vital wheat gluten is a a very high-protein flour that’s made by extracting and drying the natural gluten protein from wheat flour.
You can find vital wheat gluten in some health foods shops but otherwise it’s readily available online. Sadly you can’t find it in supermarkets – yet!
Chinese black rice vinegar is less acidic than white vinegar and has a savoury yet slightly sweet flavour with a smoky aroma.
Shaoxing rice wine is a type of wine made from fermented rice that is sweet, savoury, and nutty in flavour. It’s a bit similar to dry sherry.
Some supermarkets will stock Shaoxing rice wine but if not, you can buy it and Chinese black rice vinegar at your local Aisan supermarket.
The recipe
Vegan Chinese Spare Ribs
Spare ribs were one of my favourite dishes to order from the Chinese take away before I went vegan – if they were yours too, make my Vegan Chinese Spare Ribs.
Ingredients
For the ribs
- 1 tablespoon olive oil
- 1 small onion finely diced
- 285 g tinned jackfruit drained weight from a 400g tin
- 4 tablespoon barbecue sauce
- 4 tablespoon water
- 150 g vital wheat gluten
- 3 tablespoons nutritional yeast
- 1 tablespoon smoked paprika
- 1 ¼ teaspoons garlic powder
- 1 tablespoon maple syrup
- 2 tablespoon soy sauce
- 3 drops liquid smoke
- 175 ml water
For the BBQ sauce
- 2 cloves garlic minced
- 2 teaspoon Chinese five spice
- 3 tablespoon granulated sugar
- 3 tablespoon Shaoxing rice wine
- 150 ml vegetable stock
- 1.5 tablespoon soy sauce
- 2 tablespoon orange juice
- 75 ml Chinese black rice vinegar
Instructions
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Preheat your oven to 190 C / 375 F / gas mark 5 and line a 9 x 9 inch tin with baking paper.
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In the meantime heat a non-stick pan over medium-high heat.
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Add the olive oil and diced onion with a large pinch of salt.
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Cook the onion for 5 minutes or until beginning to go translucent.
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Add the jackfruit, 4 tablespoon barbecue sauce, and 4 tablespoon water.
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Cook for 10 minutes, until the jackfruit is tender and the water has evaporated.
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Turn off the heat and leave to cool.
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In a large mixing bowl, add the vital wheat gluten and spices.
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Next add the maple syrup, soy sauce, liquid smoke and water along with the cooled jackfruit and onion.
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Bring together into a ball and knead well until all of the ingredients are evenly distributed and it has formed a sort of textured dough.
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Spread the mixture evenly in the lined tin and cook in the centre of the oven for 15 minutes until it is just starting to get a crust on the outside.
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While the ribs cooks, put the BBQ sauce ingredients into a saucepan, bring to the boil, reduce the heat and simmer until a thick, sticky consistency.
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Spread the top of the ribs with half of the barbecue sauce and then turn over in the tin.
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Spread the remaining barbecue sauce over what is now the top of the ribs and place back in the oven.
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Cook for another 15 minutes.
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Once the time is up cut into rectangles the size of ribs and serve.
Nutrition
Calories: 194.41kcalCarbohydrates: 25.8gProtein: 17.11gFat: 2.64gSaturated Fat: 0.33gPolyunsaturated Fat: 0.45gMonounsaturated Fat: 1.43gSodium: 618.15mgPotassium: 217.57mgFiber: 1.95gSugar: 10.02gVitamin A: 502.81IUVitamin C: 3.46mgCalcium: 63.38mgIron: 2.13mg
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