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From:	Bryanna (NewVeggies.vegsource.com)
Subject:	Ribz
Date:	March 24, 2008 at 7:08 am PST

In Reply to: Re: Corned posted by Ida Hunt on March 24, 2008 at 5:53 am:

Hi, Ida! I believe tghis is the recipe Wendy referred to:
http://www.everydaydish.tv/Recipe%20Pages/Susans_ribz_recipe.html

I Tried them and they are good, but I like my quicker, lower-fat version of the "ribs" recipe from "The Farm Vegetarian Cookbook" better:

BRYANNA’S VERSION OF BARBECUED GLUTEN “RIBS”
6 servings (24 pieces)

Inspired by “Janice’s Barbeque Gluten ‘Ribs’” from “The New Farm Vegetarian Cookbook”, ed. By Louise Hagler.

This recipe was originally made from homemade gluten, made laboriously from flour and water. And then, it contained about 1 c. of oil and/or margarine, on top if the peanut butter. (The hot margarine breaks the gluten down and helps the seasonings penetrate.) I wanted to try it with a more reasonable amount of fat, and see if I could make it with instant pure gluten powder. It worked!

WARNING: This is really messy to make! Keep a bowl of warm water handy to rinse your hands quickly if the phone should ring or something!

THE GLUTEN
3 c. pure gluten powder (vital wheat gluten)
about 2 cups cold water

SEASONING MIXTURE;
1 large onion, finely minced and sauteed in:
1/4 c. melted Earth Balance (or you could use a tasty oil such as expeller-pressed Chinese peanut oil or extra-virgin olive oil, maybe with a tablespoon of toasted sesame oil)
1/3 c. nutritional yeast flakes
2 T. peanut butter (or other nut butter) or tahini
1 T. salt
1 T. paprika
about 4 c. of your favorite barbecue sauce (see a good, quick one, below)

Mix the gluten powder and water together and knead it until it becomes a cohesive mass. Leave it in the bowl. Sprinkle it with the yeast, paprika and salt, and break up the peanut butter over that. Scrape all the sauteed onions and every last drop of the margarine over that. Now comes the messy part! While everything iss still warm, mix it all well with your hands until the gluten is in stringy, chunky pieces. The hot margarine breaks the gluten down and helps the seasonings penetrate.

Preheat the oven to 350-400 degrees F. Oil 2 large baking sheets.

Break the gluten off into good-sized pieces (about 2”x4” ), pulling, twisting, and flattening them to about 1/4-1/2” thick. (Do not roll them out or cut them out, as this makes the gluten bready instead of chewy.) This was a bit difficult with some of the pieces, because little bits would separate. I eventually learned to knead these into the piece I was working on, just like a little loaf of bread, and then flatten it out. Some of the onions and stuff get left behind on the counter, but you can scrape it up and spread it over the tops of the “ribs” before baking.

Place the “ribs” on the baking sheets, not touching. Bake 30 minutes, then turn them over and bake about 30 minutes more, or until crispy and brownish. Now pour about 2 c. of barbecue sauce over each sheet of “ribs”, covering the “ribs” well. Bake 10 minutes more, and serve hot. They can be reheated, and I even like them cold!

NOTE: A VARIATION? --BAKE A SHORTER TIME AND THEN GRILL WITH SAUCE?

BRYANNA’S QUICK SMOKY CHIPOTLE BARBECUE SAUCE (makes about 6 c.):

1/28 oz. Can crushed tomatoes
3/4 c. water
1/2 c. ketchup
1/2 c. brown sugar or Sucanat
1/2 c. blackstrap molasses
1/2 c. red wine vinegar
1/4 c. vegetarian worcestershire sauce
2 T. pureed chipotle chiles in adobado sauce
1 T. salt
1 T. onion powder or granules
2 tsp. garlic granules
2 tsp. dry mustard powder
2 tsp. liquid smoke

To make the barbecue sauce, combine the ingredients in a large heavy saucepan and simmer for about 15 minutes. If you aren't using it right away, the sauce will keep in jars in the refrigerator for many weeks.

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