You’re going to be (pleasantly) surprised by how “meaty” and delicious these vegan baby back ribs are!
To kick off this recipe, you need to cut off the top or head of the King Oyster Mushrooms. I also cut off around the “gills” just so the stem is smooth. Place the stemmed mushrooms in a large mixing bowl and add the toasted sesame oil and soy sauce. Mix these up well before adding the garlic powder, onion powder, smoked paprika, cinnamon, brown sugar, salt and pepper. Stir all these ingredients together until well incorporated and the mushroom stems are completely coated.
Now you can heat up the oil on a cast iron skillet to medium-high heat. Going in batches, add 2-3 mushrooms to the skillet. Place another cast iron skillet on top of the mushrooms. You need to use a heavy pan/skillet for this because it will press the mushrooms down into the shape of a typical rib and it will also sear the mushrooms. You will also need to keep applying light pressure to the top pan while you are cooking to allow the mushrooms to take the rib shape we are looking for.
Once the mushrooms have pressed down to the right shape and are lightly charred on all sides, remove from heat and repeat with process with your other batches of mushroom stems.
Add all of the mushrooms to a oven-safe dish (I used a casserole dish) and cover (or SMOTHER) them with BBQ Sauce. Cover the casserole dish with foil and poke a few holes in the foil. Bake for 50-60 minutes at 350 F.
After your mushrooms are done baking, feel free to pour some addiitonal BBQ sauce, plate the “ribs”, and enjoy!
Delicious Vegan BBQ Ribs (with King Oyster Mushrooms)
Ingredients
- 12 King Oyster Mushrooms
- 1 tbsp Toasted Sesame Oil
- 2 tbsp Low Sodium Soy Sauce
- 1 tsp liquid smoke
- 2 tsp Garlic Powder
- 2 tsp Onion Powder
- 2 tsp Smoked Paprika
- 1/4 tsp Cinnamon
- 1 tbsp Brown Sugar
- 2 tsp Salt
- 1 tsp Pepper
- 2 tbsp vegetable oil
- 1 1/2 cups BBQ Sauce (vegan) most bbq sauce is vegan – just check label
Instructions
- Cut the head off the king oyster mushroom and slice off “gills” from the thick stems of the mushrooms
- Put the prepared mushrooms in a large mixing bowl, add the toasted sesame oil and soy sauce, mix well. Add garlic powder, onion powder, smoked paprika, cinnamon, brown sugar, salt, and pepper. Stir so that mushrooms are evenly covered
- Heat vegetable oil in a cast iron skillet, on a medium high heat. Add the mushrooms and then put another skillet on top of the mushrooms
- Apply light/medium pressure to the top skillet with your hand until edges are lightly charred
- Remove the top skillet off the mushrooms and flip mushrooms with a pair of tongs
- Put the second skillet on top of the mushrooms again and apply more pressure. The mushrooms need to be seared and lightly charred all over the skin
- Add mushrooms to an oven dish, cover them with bbq sauce (you can also add sriracha sauce if you want it to be more spicy!), cover them with tin foil and prick the tin foil a few times
- Put the tray in the oven and bake the mushrooms for 50-60 minutes at 350ºF
- Pour some of the left over bbq sauce over the mushrooms, garnish with parsley and serve
