These meaty, fall-apart vegan ribs made with a sweet and smoky homemade BBQ rub will impress everyone at your next cookout!
As a native from St. Louis, Missouri, it feels good to be able to enjoy ribs again without having to harm an animal!
"Meaty" Vegan Ribs Recipe
Ingredients
- 1 20 ounce canned jackfruit in water or brine (not syrup), shredded
- 1 medium king oyster mushroom (note 1)
- 3 tablespoons BBQ Seasoning divided -1 tablespoon each (note 2)
- 2 tablespoons vegan butter
- 1 ¼ cup vital wheat gluten (note 3)
- 3 tablespoons nutritional yeast
- ¾ cup vegetable broth
- 1 package vegan ground (note 4)
- Vegan BBQ Sauce (for topping)
- 2 tablespoons BBQ Seasoning more if needed to coat the top and bottom of the ribs
Equipment
Instructions
Boiling Jackfruit OPTIONAL for jackfruit canned in brine - (note 5)
- Add water to a large pot and bring to a boil. Rinse and drain your jackfruit and then add them to the pot of boiling water. Boil for an hour.
- Drain jackfruit from the water. If the brine taste is still in there. Boil in a new pot of water for 30 more minutes. (It should be gone or lessen drastically after the first hour of boiling).
- Allow jackfruit to cool for 10 minutes and dry with a paper towel absorbing as much excess water as possible. Add jackfruit to a mixing bowl.
Prepare Oyster Mushroom and Jackfruit
- Preheat your oven to 350°F (175°C).
- Drain and rinse your canned jackfruit, then add it to a large mixing bowl. No boiling needed when using jackfruit packed in water.
- Clean your oyster mushroom with a damp paper towel (do not rinse them under water, as they absorb it). Using your fork, pull and comb through the mushrooms lengthwise to create a shredded, meat-like texture. Add the shredded mushrooms to the bowl with the jackfruit.
- Sprinkle 1 tablespoon each of BBQ Seasoning a on top of both shredded king oyster mushroom and jackfruit. Toss to coat.
- Pour shredded king oyster mushroom and jackfruit onto a lined baking sheet. Place some vegan butter on top to help tenderize the mushrooms. Bake in oven for 30 minutes. Once done, remove from oven and set aside. Keep oven on.
Bake Vegan Ribs
- Grab the same mixing bowl used to toss jackfruit and shredded oyster mushrooms and add vital wheat gluten, nutritional yeast, 1 tablespoon of BBQ Seasoning and mix together. Then add your baked jackfruit and oyster mushrooms along with vegetable broth to the bowl.
- Add your vegan ground and another tablespoon of BBQ Seasoning on top. With your hands, mix your vegan ground with the BBQ seasoning to infuse that flavor into the vegan meat. Then begin to mix all the ingredients together until it starts to form a dough and begin to knead 1- 2 minutes.
- Do NOT over knead it. Just enough to fully combine the mushroom, jackfruit, and vegan ground with the dough. Don't worry about if it isn't completely combined or perfect. Baking will help combine everything together.
- Shape the dough into a rectangular loaf about 1 inch thick and place it on the same pan used to bake the jackfruit and mushrooms. Sprinkle 2 tablespoons of BBQ seasoning over the loaf, rubbing it evenly onto the top, sides, and bottom to coat your vegan ribs. Add more seasoning as needed.
- Top with Vegan BBQ Sauce and bake for 45 to 50 minutes. Once done, allow to cool for 5 minutes. Top with more Vegan BBQ Sauce and cut horizontally into strips. Serve with some vegan potato salad, vegan baked beans, and vegan coleslaw!
Notes
- You can substitute with regular oyster mushrooms if you like. Or if you cannot find any oyster mushrooms, feel free to only use jackfruit.
- A store-bought BBQ Rub can work for this recipe, but I highly recommend a homemade BBQ Rub so you can control the amount of salt and sugar.
- DO NOT substitute the vital wheat gluten flour as this flour is high and protein and it's what helps gives the ribs its meaty texture.
- For vegan grounds I recommend either Impossible or Beyond Meat.
- Remember, boiling jackfruit is OPTIONAL. However, I highly recommend you do it if you are using canned jackfruit in brine (not needed if using jackfruit in water). Boiling will remove the brine taste in your pulled pork. You can do this ahead of time, in batches, so that you will already have neutral-tasting jackfruit ready and prepared.
- Makes approximately 7 - 8 ribs. Nutrition calculation is based on 8 ribs without BBQ Sauce.
Nutrition
Vegan Ribs Step by Step Photos
Step One: Gather and measure out all your ingredients in the appropriate amounts.
Step Two: Begin to clean mushroom with a damp paper towel. Use a fork to comb through the mushrooms into a shredded texture, then combine with jackfruit in a mixing bowl. Sprinkle BBQ Seasoning over both and toss to coat.
Step Three: Spread seasoned jackfruit and mushrooms onto a lined baking sheet, top with vegan butter, and bake for 30 minutes until the mushrooms and jackfruit are tender.
Step Four: In the same mixing bowl, combine vital wheat gluten, nutritional yeast, and BBQ Seasoning. Add the baked jackfruit, oyster mushrooms, and vegetable broth. Add vegan ground and another tablespoon of BBQ Seasoning, working it in with your hands first to infuse the flavor, then mix everything together until a dough forms.
Step Six: Shape the dough into a rectangular loaf about 1 inch thick and place on the same pan used earlier. Sprinkle more BBQ Seasoning over the top, sides, and bottom, and rub on your vegan ribs, adding more as needed.
Step Seven: Score your ribs and then top with Vegan BBQ Sauce and bake for 45 to 50 minutes. Cool for 5 minutes, top with more Vegan BBQ Sauce, and cut horizontally into strips. Serve and enjoy!
Substitutions
- If you can't find King Oyster Mushrooms, you can substitute with regular oyster mushrooms or just use jackfruit.
- Vital Wheat Gluten is a type of flour that cannot be substituted with regular baking flour as this is what gives the vegan ribs a meaty texture.
- My homemade BBQ Rub is what makes this recipe shine. The crust and smoky-sweet flavor it creates are unmatched. I highly recommend making it from scratch, but if you go store-bought, choose a quality rub since it makes a real difference in the final result.
Storage Tips
- How to store? Store slices in meal prep containers in the refrigerator. You can also make this recipe in advance and flash freeze cooked slices. Then vacuum seal them for in individual portions for later use.
- How long it keeps? This will last in the fridge up to 5 to 7 days and in the freezer for up to 3 months (6 months if vacuumed sealed).
What to Eat with Vegan Ribs
It pairs well with vegan soul food recipes like dairy free mac and cheese, and pressure cooker collard greens. And of course, it completes the ultimate vegan BBQ cookout plate with recipes like stove top baked beans, vegan potato salad, and vegan coleslaw.
Making it Work for Your Vegan Curves
- Bulking Tips (Gaining Vegan Curves/Muscle Gains): This recipe delivers 29 grams of protein per serving at around 240 calories, making it a solid muscle-building meal. I love using it for a BBQ Cookout meal prep rotation, paired with a baked potato and coleslaw.
- Maintenance Tips (Maintaining Vegan Curves): Keep the recipe as written but be mindful of your sides. Stick to one moderate serving and round out your plate with lighter options like a green salad or steamed veggies to keep your calories balanced without feeling restricted.
- Cutting Tips (Lose the Gut, Keep the Butt): You will want to make a few modifications to this recipe to bring the calories and fat down. Swap in Impossible Lite Grounds to cut down on fat and skip the vegan butter during baking. Serve alongside roasted veggies and use a zero-sugar BBQ sauce. My homemade Vegan BBQ Sauce recipe can easily be adjusted to fit those macros.
Quick note: As always please remember that NO SINGLE FOOD is responsible for weight gain or weight loss. That comes down to your total calorie intake overall. For a deeper breakdown on how to calculate your calories as a vegan, check out my vegan weight gain article.
More Vegan BBQ Recipes
Looking to wow your omnivore friends this summer during the cookout? Check these other mouthwatering vegan BBQ recipes!
Update Notes
- Original Publication: 17 June 2022
- Recent Update: 26 April 2026 (republished with updated recipe more authentic to traditional ribs, highlights of the macros, and storage tips)
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© Gina Marie Hoskins. Vegan With Curves. All Rights Reserved. Unless noted otherwise, all images, recipes, & content are copyright protected and registered with the U.S. Copyright Office. My images and written content are NOT to be used without prior permission. Read full Copyright Disclosure.
Teia Bibbs-Tennille
Can you add vegetables to this recipe like onions, bell peppers?
Ann
What a great idea! These would be a nice change up to ribs. I will have to give these a try! Thanks for the share!
Amy Liu Dong
It looks like a good and tasty dish to make for my family, and I am sure they will love it. Adding this to my recipe lists.