Vegan BBQ Ribs

Directions

1.  Preheat the oven to 375ºF. Liberally oil a 9-inch by 13-inch or 9-inch square casserole dish. The larger dish will yield thinner ribs. 
2. In a large bowl, mix together the vital wheat gluten, garlic powder, onion powder, paprika, cumin, and cinnamon. In a small bowl, mix together the broth, soy sauce, Worcestershire sauce, tahini, syrup, and tomato paste. Make a well in the center of the dry ingredients and pour in the wet ingredients. Use your hands to work in the flour from around the sides of the well, eventually incorporating all the flour into the mix. In the bowl or on a clean work surface, knead the dough for about 5 minutes. Let the dough rest for a few minutes. 
3. Preheat the oven to 375ºF. Liberally oil the casserole dish. Use your hands to stretch or use a rolling pin to get the dough to a fairly even width that fits the dish. Press and spread the dough until it evenly fits the shape of the dish. 
4. Place the dish in the oven and bake for about 25 minutes. If using a 9×9-inch dish, it may need a few minutes more in the oven. In the last few minutes of baking, heat your grill. Remove the dish from the oven. Loosen the contents with a spatula. Brush the top of the ribs with a thick layer of BBQ sauce. Place it sauce-side down on the grill then brush more sauce on the top. Cook for about 5 minutes on medium-high heat until you see grill marks on the bottom and the rack has browned. Flip and cook the other side for about 5 minutes again. Transfer to a cutting board and cut the rack in half lengthwise then cut crosswise into 1-inch strips/ribs. Alternatively, if you aren’t using a grill or grill pan, after loosening the dough from the pan, brush the top with BBQ sauce and flip it sauce-side down in the dish then brush the more sauce over the top. Return the dish to the oven and cook for 8 to 10 minutes more. Serve with more BBQ on the side.