Vegan spare ribs with a delicious BBQ glaze recipe

Ingredients

• 200 g Seitan Fix (vital wheat gluten)
• 2 tbsp yeast flakes
• 1 tbsp cornflour
• 2 tsp garlic powder
• 1 tsp paprika
• 1 tsp ground fennel
• 175 ml pineapple juice
• ½ apple, grated
• ½ red onion, grated
• 2 tbsp soy sauce
• 2 tbsp olive oil

• 1 tbsp olive oil
• 1 tsp mustard

• 12 tbsp barbecue sauce
• 2 tbsp olive oil

1. Preheat the oven to 180ºC with both top and bottom heat.
2. For the seitan, mix the dry and wet ingredients separately. Next, mix them together, first stirring with a wooden spoon, and then kneading well by hand.
3. Spread the dough over a 20 x 30-cm baking tray lined with baking paper and press firmly with the back of your hand. Cut vertically down the middle and make six cuts across the dough.
4. For the marinade, mix the oil and mustard until smooth. Brush the marinade evenly over the seitan and bake for 35 minutes. Then leave to cool.
5. Mix the barbecue sauce with the oil and brush evenly over the spare ribs.
6. Sear the marinated side for 4 minutes over direct heat, then turn the ribs over and finish cooking them over indirect heat with the lid closed for 10 minutes.