BBQ JACKED-UP BROWN RICE VEGGIE RIBS

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.

I am super excited about these ribs because they are gluten-free! Traditional vegan ribs often use Vital Wheat Gluten Flour (Seitan) as the main staple for the ribs. Jackfruit, Cooked Brown Rice, and Onions are the main ingredients of these ribs! The meaty texture of the Jackfruit, the Brown Rice, and Onions add the perfect texture to the tender ribs while Tapioca and Brown Rice flour helps provide the perfect gluten-free bonding.

Simple whole ingredients, amazing deliciousness!

These ribs are also soy-free, too! Instead of using miso-paste (which contains soy) for added saltiness, Teryaki Coconut Aminos adds the perfect amount of saltiness with an amazing savory flavor. Just when I thought plant-based ribs couldn’t get any better, they did!

Spices, some traditional and some not so traditional but amazing deliciousness!
Gluten-free flours, the perfect bonding ingredients for the ribs.

These plant-based ribs can be barbecued in the oven. But trust me when I say that, they are AMAZING from the grill! And they are even more amazing with our homemade “2Live4” BBQ Sauce.

So the next time you fire up your grill, add these delicious meatless ribs. These plant-powered ribs will sure to become a staple for all the big barbecue days – July 4th, Labor Day, Memorial Day, or just any old day! I guarantee that they will be a crowd pleaser!

Watch “How To” Video

BBQ Jacked-Up Brown Rice Veggie Ribs

Gluten and soy-free tender, tasty meatless grilled ribs that will sure to be a crowd pleaser.
Prep Time 10 mins
Cook Time 1 hr 30 mins
Resting Time 20 mins
Total Time 2 hrs
Course Main Course
Cuisine American
Servings 4 servings

Equipment

  • Food Processor with "S" Blade
  • Non-Stick Pan
  • Parchment-Line Cookie Sheet
  • Grill & Grill Mat

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)
  • cup Cooked Brown Rice (chilled) (prepare in advance)
  • 2 Tbsp Tapioca Flour
  • 2 Tbsp Brown Rice Flour (See recipe Notes below)

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

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 two different flours (brown rice and tapioca). 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 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 grill. Be sure the flames have died down and the wood chunks are white.
  • Place the glazed side of ribs down onto 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 at least 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!

Video

Notes

Brown Rice Flour option:  If you do not have brown rice flour, but you have uncooked brown rice available, you are in luck.  Take 1 1/2 Tbsp of uncooked brown rice and add to a high-speed blender and blend into a smooth flour consistency.  There you have it!
Keyword barbecue sauce, grill, ribs, summer
Tried this recipe?Let us know how it was!

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6 Comments Add yours

  1. Margaret says:

    I have so many different flours, but do not have brown rice flour. I’d hate to go buy it just for 2 TBS. Can I substitute it with a different flour?

    Thanks.

    1. Faith Scott says:

      Hello Margaret. If you have a high-speed blender you could take 1 1/2 Tbsp of whole-grain brown rice and blend the rice into a fine flour. If that isn’t an option, you could probably try substituting any other gluten-free flour you may have on hand (i.e. oat flour). I have not tried this recipe with any other gluten-free flour. So the end results may be different. Hope these suggestions help. Have a great day because you simply can!

  2. Margaret says:

    I’ll try grinding the rice in my Blentec. If that doesn’t work, I’ll try oat flour since I just made some a few days ago.

    I am LOVING your recipes. So far I’ve made the fudgesicles and the tasty collard greens. They were both a hit. The collard greens were so good, I did a jig when I tasted them. They are definitely going to be on my table every week! I’m single so I didn’t have popsicle molds for the fudgecicles . I used ice trays and made cubes. Popping a cube every now and then for a quick snack will work well for me. I do plan on buying popsicle molds and making them for my great nieces and nephews when I go home to visit next month. I suspect I’ll be the best great auntie after they taste your delicious recipe 🙂

    I really appreciate you. Thanks so much for sharing your recipes, and for responding to my question. Have a great day!

    1. Faith Scott says:

      Hello Margaret! So glad to hear that you are enjoyed the Tasty Collards and the Fudgesicles. Both of them make me do my shoulder and foot shuffling dance! (lol) The Fudgesicles are even more amazing with Date syrup (1/2 cup) instead of the whole date. I will be sure to update the blog to reflect this option. Maybe you can use that version when you make them for your niece and nephews. I am sure they will love you even more for those decadent, guilt-free Fudgesicles. Stay tuned, we will be posting another amazing popsicle in the next day or so using cauliflower! The kiddos love them!

      It warms my heart to hear that you are enjoying our recipes! We truly appreciate you and your kind support. Take care and always “Eat more plants”!

  3. Merrymepenelope says:

    Hi! We’re making this recipe right now. When does the brown rice flour go i ? Thanks.

    1. Faith Scott says:

      Helly Merrymepenelope. Add the brown rice flour after the wet slurry, chilled cooked brown rice and the cooked jacked fruit has been well mixed together. (see step 5)

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