- What's going on?
My name's mark, AKA Sauce Stache,
and on today's episode of EATKINDLY With Me,
we're gonna be making some seriously awesome
jackfruit barbecue ribs.
So on Sauce Stache, I spend my time
recreating meats and cheeses.
I make a lot of plant-based foods.
I try to take the path of doing it scientifically,
doing what some of the big plant-based
meat creators are doing in the industry
and figuring out how we could do that at home.
So let's get moving.
Let me show you how to make these jackfruit ribs.
Okay, so before we get our grill rolling,
we gotta make our jackfruit rib meat.
We're just gonna be starting with one can
of young green jackfruit in brine.
That is the jackfruit that makes things meaty.
So all we're gonna do is just open and drain the jackfruit,
and while we're draining the jackfruit,
we're just gonna rinse it off
with some cold water in the sink.
I'm just gonna be pressing and mashing the hard end.
We kind of want to break the jackfruit up
and kind of soften up the hard bits
that are in the jackfruit.
We're also gonna wanna press out
as many seeds as we can get.
Okay, so now that our jackfruit is washed and pressed down,
all the hard bits are softened,
we're gonna be throwing these into a saucepan
or pot with about one tablespoon of soy sauce,
one cup of vegetable stock,
and then we're just gonna use some cold water
to kind of cover up the jackfruit the rest of the way.
And then all we need to do is just bring this up to a boil
and then simmer for about 20 minutes.
This is gonna soften them up
and get them flavored up kind of like meat.
Okay, so while our jackfruit's boiling,
I'm gonna prep the rest of the ingredients
in the bowl of a stand mixer.
Now, if you don't have a stand mixer,
you can totally do this by hand.
It's just gonna come together a little bit easier
in a stand mixer.
So, I'm gonna start with one cup of vital wheat gluten,
two tablespoons pea protein powder.
Now the vital wheat gluten
is essentially what's going to bind this all together
while the jackfruit is what gives it its fiber,
it's kind of, like, meat-like texture.
The pea protein is what works in between the two.
It's gonna add a little bit more bite
and bounce to the gluten, which makes it more like ribs.
Now, for flavorings, I'm gonna start
with one tablespoon of mushroom seasoning.
You find this a lot in, like, Asian markets.
It's just called mushroom seasoning.
It packs a super umami punch.
We're gonna do a teaspoon onion powder,
a teaspoon garlic powder,
one tablespoon of smoked paprika,
and a teaspoon cumin.
Now, I'm just gonna quickly just mix
these dry ingredients together before I add the jackfruit,
just to make sure it's more of a homogenous mixture.
(mixer buzzes)
Okay, so it's been about 20 minutes.
We're gonna carefully drain the jackfruit
through a colander into, like, a heat safe container.
We want to save that liquid
because we're gonna be using that liquid
as our main broth for this mixture.
So at this point, add the jackfruit to the dry mixture.
We're gonna turn this on to a low mix
and allow those dry ingredients
to kind of mix up with the jackfruit.
That jackfruit's getting shredded up.
It really looks like meat.
It's really wild.
Now, I have about a cup of broth left.
That all might vary based on the size of your saucepan,
but we don't want to use much more than a cup of liquid,
so let's just add a little bit at a time
while this is still kinda mixing.
You know, it should really kind of start
coming together now.
Now at this point, it's kind of, like, mixed together.
This was only just mixed for a few minutes,
but it's a pretty solid, meaty mixture you can see here.
So I want to add some kind of, like, fat pockets to this.
I want this to have, like a little bit of, like,
different textures to it,
so we're gonna add a tablespoon of tapioca starch.
And then I also want these ribs
to have just a little bit of a kick,
so we're just gonna add one teaspoon of chili oil.
Now, all we're gonna do is just lock this down,
put this on like a two or three
and let it knead for about 10 minutes or so.
We really want those gluten strands
to really incorporate and bind together.
If you're doing this by hand, just pull it out of your mixer
and start kneading by hand.
Get that arm workout going.
Knead for 10, 15 minutes. (mixer buzzes)
Okay, so this has been kneading.
It's pretty much all came together.
You can tell when you pull it apart
that you see, like, the small individual strands
of, like, the jackfruit and the small strands of gluten.
At this point, it's just all bunched up
in little balls and segments,
but we just need to work this together
into one piece to make it kind of like our rib.
So all we're gonna do is just pour this
onto our work surface.
It doesn't have to be flowered or anything.
Now I'm just flattening this out
to be about the same width as my hand,
probably 21 inches long or so,
and then maybe four inches wide.
At this point, we're gonna add some rib bones,
except for our rib bones
we're gonna be using lemon grass.
You can find these sometimes at Whole Foods.
You can find them at different markets and things like that.
But I think they're gonna work really great for bones.
So I'm just gonna slice them to be about the same width,
just so they stick out just a little bit on each side.
So we want a rib bone every few inches,
just like you would with regular ribs.
And then we're gonna fold it over on top of itself.
And then this is our rack of ribs right here.
I mean, this looks awesome.
All I'm gonna do is just kind of wrap this
loosely in parchment paper,
but I want this to rest for at least an hour or so.
I think the longer you let it rest,
the more those gluten strands are gonna relax down
and it's also just gonna kind of help
all of this kind of work itself together.
Okay, so the ribs are chilling,
but before we throw them on the grill, let's make a dry rub.
Now, the dry rub is gonna be, like,
the base seasoning that gets grilled
into our jackfruit ribs, and it's gonna be, like,
a lot of the flavor that happens before the barbecue sauce.
So I'm gonna start with two tablespoons of brown sugar,
then two teaspoons kosher salt,
two teaspoons black pepper,
a teaspoon garlic powder,
a teaspoon onion powder, a teaspoon dried mustard,
half teaspoon smoked paprika,
half teaspoon cumin, half teaspoon cayenne pepper.
Then we're just going to give this a little mix,
get in and kind of break up that brown sugar,
make sure that it's mixed and sticking
to all of the other seasonings.
This looks awesome,
and I bet you it tastes even more awesome.
That's perfect.
Now all we need is our rack of ribs,
which these are just looking phenomenal.
Oh, they feel perfect.
Let's give these a healthy dose of this seasoning
and make sure that it's nice and pressed in.
And don't be shy with it.
I'm just, I'm so excited about this.
Now, let's get our barbecue grill ready.
I'm gonna fill the grill up only on one half of the grill,
and then on the other half of the grill,
I'm gonna use this metal tray,
but I'm gonna fill the metal tray up with water.
I want the charcoal to kind of sit around the metal tray
and steam.
That's gonna give us a lot of, like
moisture within the grill.
I like grilling at night.
Monica and I eat a little bit late in Florida.
You have to grill once the sun starts to set.
Luckily the temperature's gone down.
It's only 90 degrees right now,
but let's get this on the grill.
Okay, so I like to use, like, a wood lump charcoal.
This is what's gonna give it a really nice flavor.
You can get the regular charcoal, like bricks,
and then throw some, like, wood chunks on top.
That'll give you, like, a really nice smoky flavor.
Anything you could do to just add that smokiness.
So I'm gonna throw the water pan in the grill.
I'm gonna get the charcoal started in the chimney,
and then we're gonna start grilling.
Okay, so the charcoal is white hot.
This is ready to roll.
Grill top off,
then all we're gonna do is just dump the charcoal
in right next to our water.
There we go.
So at this point we just have to close up the grill,
let it heat up for a few minutes,
maybe another 10 minutes or so,
and then we're gonna throw these ribs on the grill.
We're gonna throw it on the cool side.
We're gonna throw it above the water pan.
(upbeat music)
So after 30 minutes, we're gonna flip it over.
Make sure you keep it on the cool side.
Don't put it onto the hot side over the charcoal.
Let it go for about another 30 minutes
and then flip it onto the hot side.
We just want to give it some grill marks.
Flip it over again,
and then you should have those grill marks.
Now at this point, all we're gonna do
is give it some barbecue sauce.
So I just have a really simple barbecue sauce
and ketchup mixture.
We're gonna baste that on both sides.
Give it about another five or 10 minutes on the grill.
We don't need to go that much longer per side.
Okay, I got you some, a napkin,
'cause we're about to eat some ribs.
Look at these.
The lemongrass as the rib bone is kind of wild.
- Yeah, that was a great idea.
It was perfect. - Yeah.
That, pretty wild.
Okay, so go ahead, baby.
Like, pick up your rib.
Look at the rib meat.
It looks like--
- [Monica] Yeah, this is awesome.
- [Mark] It looks like rib meat.
Okay.
- Cheers. - Cheers, jackfruit ribs.
- Okay.
This is awesome.
- This really fricking good.
It's pretty unbelievable, I mean--
- This looks like a bone.
- It really does look like a bone.
I am super, super happy about these.
- I love the flavor, too--
- Yeah.
- And I like how you kind of gave it a little bit of spice.
- Yeah, yeah, there's a little bit of a kick to it.
- It's really good.
- So that's it.
Fall off the bone jackfruit ribs.
Are you gonna make it?
What do you make on the grill normally?
Actually, leave some comments down below
because I would love to know some ideas
on what you cook on the grill.
Are you doing seitan, are you doing jackfruit?
What's your favorite thing?
I always want some new ideas.
Thanks to LIVEKINDLY for having me
on today's episode of EATKINDLY With Me.
This has been a blast.
I'm so glad I got to experiment with this recipe.
And, I mean, I know what I'm gonna be making
a heck of a lot more often now.
So good.