Disclaimer that I've only ever tasted a McRib once way back in 1982. The concept seemed great, but the sandwich was awful. I can't say the same about this version though because they are delicious. Adding jackfruit to plant-based ground brings the mouth feel and the sauce does the rest. Be sure to use a BBQ sauce specifically for ribs(I used Stubb's Sticky Sweet BBQ sauce).
INGREDIENTS
20 oz can young green jackfruit
1 onion, chopped
1/2 cup 'no beef' broth
1 & 1/4 cup BBQ sauce, divided
2 Tbsp tahini 1 tsp liquid smoke 1 Tbsp soy sauce 1/4 cup water
1/2 cup vital wheat gluten
2 tsp smoked paprika
2 tsp onion powder
1 tsp garlic powder
1 tsp salt
12 oz Impossible meat
DIRECTIONS
1. Preheat oven to 400°F. Drain, rinse and dry the jackfruit. Cut the jackfruit into smaller pieces by cutting it from core to the edge(or pulse a few times in a food processor). In a skillet over medium heat with 1 Tbsp oil, sauté onions for 4 to 5 minutes. Add in the chopped jackfruit and broth. Cover and cook 8 to 10 minutes, remove from heat. Mash the jackfruit with potato masher, until it breaks apart and looks pulled or shredded.
2. Toss jackfruit with 1/4 cup BBQ sauce, then spread in an even layer on a parchment paper lined baking sheet. Bake for 15 minutes.Decrease oven temperature to 375°F.
3. Place cooked jackfruit into a medium bowl. Mix tahini, soy sauce, liquid smoke and 1/4 cup water together then stir into jackfruit mixture.
4. In a large bowl, combine the vital wheat gluten, smoked paprika, onion powder, garlic powder, and salt, mixing well.
5. Add the jackfruit mixture to the dry ingredients. Stir to mix well and continue to mix another 3 minutes to activate the vital wheat gluten. Let stand covered for 15 minutes.
6. Add Impossible meat to jackfruit mixture and mix until well combined. Mixture will be very wet.
7. Line baking pan with parchment paper. Form McRib mixture into 6 oval patties and place onto baking pan(they will be wet). Bake uncovered for 35 minutes. Remove from oven. *Make ahead -leave on baking pan to cool to room temperature. Refrigerate in a covered container for 6 hours to overnight*
8. Preheat grill and spray lightly with cooking spray. Generously brush the tops of rib burgers with barbecue sauce. Invert each patty onto the grill with BBQ sauce sides down. Brush the tops with more sauce. Watch the rib patties closely to make sure they don't burn. When charred, turn over and cook the other side, adding more sauce, approximately 2 minutes per side.
9. Serve on toasted mini sub buns topped with more BBQ sauce, chopped onions and pickles.
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