Preheat your oven to 350°F and lightly grease a 9x13 inch baking dish. While the oven heats, finely dice the onion, process the mushrooms into coarse crumbs, and mince the garlic cloves. Drain the canned jackfruit thoroughly, squeeze it dry with your hands, and shred it into bite-sized pieces—this removes excess moisture so the ribs hold together better. Having everything prepped and ready will streamline the cooking process.

In a large bowl, whisk together the wheat gluten, vegan beef flavored powder, nutritional yeast, smoked paprika, onion powder, garlic powder, cayenne pepper, black pepper, and sea salt. This creates a flavorful seasoning base that will infuse the entire rib structure. Add the shredded jackfruit from Step 1 and stir well to coat the jackfruit evenly with the dry mixture.

Heat a skillet over medium-high heat and sauté the diced onion and mushroom crumbs from Step 1 for about 7 minutes until they release their moisture and begin to soften. Add the minced garlic and cook for 1 minute more until fragrant. Transfer the cooked vegetables to a blender and add the tomato paste, 1/2 cup of the barbecue sauce, water, almond butter, maple syrup, liquid smoke, and soy sauce. Blend until smooth—this creates a rich, flavorful binder that will hold the gluten and jackfruit together while adding depth. I like to add the tomato paste before blending so it incorporates evenly without lumps.

Pour the blended wet mixture from Step 3 into the dry ingredients and jackfruit mixture from Step 2. Using your hands, knead the dough for about 1 minute until it comes together into a cohesive, slightly moist mass—be careful not to overwork it, as too much kneading will make the texture tough. Transfer the dough to your prepared baking dish and press it firmly into an even layer about 3/4 inch thick. Using a sharp knife or pizza cutter, score and cut the dough into rib-shaped pieces (about 4-5 inches long and 1-2 inches wide) to create that characteristic rib appearance.

Bake the shaped ribs uncovered for 20 minutes to set the structure. Remove from the oven and brush the tops generously with 1/2 cup of the barbecue sauce, making sure to coat evenly. Return to the oven and bake for another 25 minutes until the ribs firm up and the sauce develops a slightly caramelized edge.

Carefully flip each rib piece (a thin spatula helps here) so the uncoated side is now facing up. Brush the flipped ribs with the remaining 1/2 cup of barbecue sauce and bake for 10 to 15 minutes more until the sauce is sticky and slightly caramelized. I like to check around the 10-minute mark—if the sauce looks glossy and the edges are starting to brown, the ribs are ready.

Remove the ribs from the oven and let them rest in the baking dish for 30 minutes before serving. This resting period allows the ribs to set and become firmer, making them easier to handle and giving them a better bite. The residual heat continues to dry the surface slightly, creating a more authentic rib texture. Serve warm, optionally with extra barbecue sauce on the side.