I'll be honest, when I first heard about seitan ribs, I was skeptical. How could wheat protein possibly mimic the texture and flavor of barbecue ribs? But after months of testing and tweaking this recipe, I've created something that genuinely satisfies those smoky, saucy cravings without compromising on kashrut. Seitan has been around for centuries in Asian Buddhist cuisine, where monks developed it as a protein-rich meat substitute. The key to good seitan ribs isn't just the wheat gluten itself, it's how you season it and shape it. I add nutritional yeast for that umami depth, soy sauce for saltiness, and a blend of spices that gives it a meaty flavor profile. The texture comes from kneading the dough just enough to develop elasticity, then steaming it wrapped in foil to create those satisfying, chewy strips. What makes this version work so well is the two-step cooking process. First, you steam the shaped seitan to set the texture. Then you brush it with a tangy barbecue sauce and either grill it or broil it until the edges get slightly crispy and caramelized. The contrast between the tender interior and the glazed exterior really does remind you of good barbecue. These seitan ribs are perfect for summer cookouts when you want something substantial on the grill alongside your regular barbecue. They also work great as a weeknight dinner served with coleslaw and corn on the cob. I've served these to meat-eating friends who were genuinely impressed, and they've become a regular request at family gatherings.