These BBQ ribs were inspired by a Polynesian restaurant I frequented years ago. Does anyone remember Trader Vic’s?

Back then they had a “pu pu” platter which had about 5 appetizers that you could heat over a table side grill.

It was fun, romantic and tasty!

Sadly, I don’t think anyone offers pu-pu platters anymore.

Don’t pu-pu the platter!

The problem with the pu-pu platter was it was all meat!

Ribs, wings, bacon wrapped chicken liver, shrimp and beef skewers. What is a WFPB person to eat in a Polynesian restaurant?

Jack fruit – the other white meat!

So, I tried making Polynesian ribs from jack fruit!

I have to give credit to Laura Wing and Jim Kamoosi (Purewow) on this because I found their recipe for jack meat while searching for vegan Polynesian. You can find their recipe by clicking here.

Because I wanted more of a Korean BBQ flavor, I started with Primal Kitchen Korean BBQ sauce. Enhanced with ginger and gochujang, it had the sweetness and heat I was looking for.

Once the meat, I mean jack fruit, is cooked, it has the consistency of pulled pork. Flax seed binds it together so I can form and bake it however I want.

These ribs turned out juicy, firm but tender, flavorful and totally fulfilling!

Get this… I wrap them around stalks of lemon grass to mimic a rib.

The smokiness comes from salt.

I use both cherry smoked salt and vegan bacon salt on these.

My source is the San Francisco Salt Company where the flavor comes from smoking and not artificial flavors.

The bacon seasoning is extremely versatile.

Update – I found out the San Francisco Salt Company adds smoked pork bacon powder to their salt. So, it is not vegan after all. Sorry! Just omit!

Image of jackfruit ribs with pineapple skewer

Korean BBQ jackfruit ribs with lemongrass bones

These ribs have a great texture like pork ribs. Inside each rib is a stalk of lemongrass that perfumes the rib and lends the idea of a bone in rib. Actual hands on time is short for this dish but the memories will be much longer.
Print Recipe
Prep Time20 minutes
Cook Time1 hour 15 minutes
resting time15 minutes
Total Time1 hour 35 minutes
Servings6
AuthorSnap Pea Sheep

Equipment

  • Rectangular baking pan
  • Baking sheet with a rack

Ingredients

  • 2 14 oz cans Green jackfruit
  • 1/4 Cup Water
  • 1/4 Cup BBQ sauce I used Primal Kitchen Korean BBQ or make your own
  • 1 1/4 Cup Organic whole wheat flour
  • 2 Tbsp Ground flax seed
  • 4 Tbsp Liquid Smoke
  • 2 Tbsp Smoked Paprika
  • 1/2 Tsp Smoked salt I used smoked cherry salt
  • 1 Tbsp Onion powder
  • 1 1/4 Tbsp Garlic
  • 1 Tbsp Ground ginger
  • 2 Tbsp Tamari
  • 2 1/4 Cups BBQ sauce (to finish ribs and use for dipping)
  • 4 Tbsp Brown sugar (To finish ribs) Optional
  • 1/4 Tsp Bacon flavored smoked salt Optional
  • 3 Lemon grass stalks

Instructions

  • Place flax seed in liquid smoke and let it bloom while preparing the ribs
  • Drain and rinse jackfruit. Using your hand or fork, smash each piece to fan it out for easier cooking. Remove any extra hard pieces.
  • Combine 1/4 cup BBQ sauce and 1/4 cup water into a frying pan. Add drained jackfruit and stir lightly cover with the sauce. Cover and allow to simmer on medium heat for 15 minutes or until dry. Remove from heat.
  • Combine flour and spices.
  • Add flax seed to jackfruit and stir lightly to incorporate. Gradually add in flour mixture and continue to turn and flip jackfruit to coat with the flour.
    You should end up with a jackfruit dough. Add a bit of BBQ sauce if the mixture is too dry.
  • Lightly grease a 6'X8" pan with coconut or avocado oil.
  • Spread 1/2 the mixture evenly in the pan, pressing down with a spatula to solidify the "ribs".
  • Trim the harder outer leaves from the lemongrass and cut them into 6" pieces - long enough to go across the pan. Place About 1/2" from the end of the pan and continue 1" apart until the "lemon grass bones" are placed.
    Cover with remaining jackfruit - again, pressing down lightly with a spatula to press out any air pockets.
  • Bake in a 350°F oven for 30 minutes.
  • Remove ribs from oven and allow to cool for 10-20 minutes.
  • Slice ribs into 1" wide strips. Use a narrow spatula to get each rib out. Place on a baking sheet with a rack.
  • Use a brush to brush n more BBQ sauce. Sprinkle lightly with bacon smoked salt then sprinkle on a little brown sugar.
  • Bake at 375°F for 10 minutes or until sugar caramelizes. Flip ribs, brush with remaining sauce and an additional sprinkle of brown sugar. Bake for another 10 minutes.

Notes

Image of Snap pea sheep logo
SnapPea Sheep played with a recipe from Purewow.com. I added flax seed to make the ribs more dense plus smoked salt and bacon salt flavorings.
I used a bottled sauce to save on time but I added ginger and gochujang to spice up the sauce a little. Everyone has a flavor in mind for their BBQ. Feel free to perk up your sauce to your taste.
The lemongrass lends a little flavor burst to the ribs and help keep the ribs from breaking up. You can omit them if you don't have any handy. (I keep them in my freezer). 
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