BBQ Jacked-Up Brown Rice Veggie Ribs | Gluten, Soy, and Oil-Free

Nothing says summer like food cooked on the grill. Nothing says plant-powered yumminess like these tender, tasty, BBQ Jacked-Up Brown Rice Veggies Ribs. These gluten and soy-free plant-powered ribs will sure to become a staple for all the big barbecue days summer, holidays, or just any old day! I guarantee that they will be a crowd pleaser! #PlantBasedRibs #Get2dRoot #Jackfruit #Vegan

Ribs Printable Recipe Link: https://bit.ly/3zkZWjD
BBQ Sauce Recipe Link: https://bit.ly/2Live4BBQSauce

INGREDIENTS

(2) 20 oz. cans Jackfruit in Brine (rinsed & drained)
2 cups Chopped Onions (about 1 large onion)
2 Tbsp Minced Garlic
¼ cup Apple Cider Vinegar with Mother
¼ cup "2Live4" BBQ Sauce (or bbq sauce of choice)
1¼ cup Cooked Brown Rice (chilled) (prepare in advance)
2 Tbsp Tapioca Flour
2 Tbsp Brown Rice Flour

Wet Slurry
2 Tbsp Spicy Brown Mustard
2 Tbsp Teryaki Coconut Aminos (or regular Coconut Aminos)
1 Tbsp Tomato Paste
1 Tbsp Smoked Paprika
1 Tbsp Onion Powder
1 Tbsp Garlic Powder
½ tsp Poultry Seasoning
¼ - ½ tsp Chipotle Pepper

Glaze
1 ½ cup "2Live4" BBQ Sauce (or bbq sauce of choice)

INSTRUCTIONS

Preheat oven to 375F.

Rinse and drain the canned Jackfruit. Transfer drained Jackfruit to a food processor fitted with an "S" blade. Pulse about 10-12 times until the fruit is shredded into a 'meat-like" texture.

Transfer the shredded Jackfruit, chopped onions, minced garlic, apple cider vinegar, and BBQ sauce to a non-stick saucepan. Stir together and sauté on high heat for about 8-10 minutes until all of the water has evaporated. Set aside.

Add all of the wet slurry ingredients together in a bowl. Mix together well.

Add the wet slurry and the chilled brown rice to the saucepan with the cooked jackfruit. Mix together until well incorporated. Then add both the brown rice and the tapioca flour. Mix well.

Transfer the jackfruit mixture to a parchment-lined cookie sheet. Press and shape into a square shape (about 9"x9"). Bake in preheated oven for 40 minutes.

Remove from the oven. Cut into 4 quarters. NOTE: If grilling following the next step under the "Grilling Option". If using oven only, follow the next step under the "Oven Option"

Grilling Option:
Using a spatula, flip each quarter piece over. Place back into the oven and continue to bake for an additional 20 minutes.

Remove from oven and glaze with BBQ sauce.

Fire up the grill. Be sure to add some smoked wood chunks for an amazing smoky flavor. (Our favorite is mesquite wood chunks.) Place grill mats onto the grill. Be sure the flames have died down and the wood chunks are white.

Place the glazed side of ribs down onto the grill mat. Glaze the top of ribs. Close the grill. Allow to smoke for a total of 20 minutes – flipping and adding barbecue sauce to each side every 5 minutes.

After 20 minutes of grilling & glazing, allow to cool & firm up for 20 minutes before slicing with a serrated knife. The longer the ribs cool, the firmer they become. Enjoy!

Oven Option:
Pour about 3/8 cup of bbq sauce on the quartered jackfruit. Flip over and add additional bbq sauce to the flipped side (about 1/2 cup of sauce). Return to the oven and allow to cook an additional 20 minutes.

Remove from the oven and allow to cool & firm up for at least 20 minutes before slicing with a serrated knife. The longer the ribs cool, the firmer they become. Enjoy!

Printable Recipe Link: https://bit.ly/3zkZWjD