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Slices of "Honey" BBQ BBQ ribz scattered on parchment paper with a dish of BBQ sauce in the upper right corner


Ribs were one of my dad’s favorite things to grill on a summer Sunday afternoon, so when I realized that I could have that traditional food back in my life, it felt good. If he were still here, I know he’d give these vegan ribz 2 thumbs up. The sauce is tangy slightly sweet, and savor, and you don’t need to cook it before slathering it on the ribz
3.75 from 35 votes
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Course: Entree, Main Course
Cuisine: American
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 4 servings
Calories: 421kcal
Author: Linda Meyer


  • 4 teaspoon 20 ml extra-virgin olive oil, divided
  • 2 cups quartered white mushroom caps
  • 2 cups vital wheat gluten (we use Bob’s Red Mill Brand)
  • 2 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 1 cup mushroom broth (we use Pacifica brand)
  • ¼ cup low sodium soy sauce
  • 3 tablespoon peanut butter or any nut butter, including tahini
  • 2 tablespoon hickory flavored liquid smoke
  • 2 tablespoon vegan Worcestershire sauce (we use Annie’s brand)
  • 2 tablespoon tomato paste
  • 1 tablespoon roasted beet or beet juice (this is for color and is optional)

For the BBQ Sauce

  • ½ cup ml ketchup
  • 1 tablespoon Dijon mustard
  • 2 tablespoon Bee Free Honee (available at Whole Foods or Amazon)
  • 2 teaspoon apple cider vinegar
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • ¼ teaspoon ground sea salt
  • ¼ teaspoon ground black pepper


  • Preheat oven to 350°F () and grease a 9 x 9 inch (23 x 23 cm) pan.
  • In a medium skillet, heat 2 teaspoons (10 ml) olive oil on medium-high heat. Add the mushrooms and cook until soft, approximately 5 minutes.
  • Whisk the wheat gluten, onion powder, garlic powder, paprika, salt and pepper until well combined.
  • In a food processor or high powered blender, add the mushrooms, broth, soy sauce, peanut butter, liquid smoke, Worcestershire sauce, tomato paste, and beet until pureed, approximately 1 minute. Pour the mushroom mixture into the wheat gluten mixture and stir until it turns into a light and stretchy dough.  If the  dough seems too wet, add a bit more vital wheat gluten until it becomes really stretchy. Spread it evenly in the greased pan and bake for 30 minutes.
  • Mix the ketchup, mustard, bee free honee, vinegar, chili powder, cumin, salt and pepper in a small bowl. Slather the sauce on both sides of the ribz.
  • Heat a grill pan or skillet on medium-high heat and brush with the remaining teaspoon of olive oil. Grill the ribz for approximately 3 to 4 minutes or until you see grill marks. Slice into strips and enjoy!


The Nutrition Facts are just and estimate. 


Calories: 421kcal | Carbohydrates: 28g | Protein: 52g | Fat: 12g | Saturated Fat: 2g | Sodium: 2089mg | Potassium: 671mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1475IU | Vitamin C: 6.5mg | Calcium: 130mg | Iron: 5.7mg