I'll be honest, when I first heard about making "ribs" from seitan, I was skeptical. But after years of perfecting this recipe, I can tell you these honey glazed seitan ribs have won over even my most carnivorous friends. The texture is surprisingly meaty, and that glossy honey glaze gives you all the sticky, sweet satisfaction of traditional BBQ without compromising kosher dietary laws. Seitan, which is basically seasoned wheat gluten, has been a protein staple in Buddhist monasteries for centuries. It's incredibly versatile and takes on flavors beautifully. The key to getting that rib-like texture is in how you shape and steam the seitan initially. I wrap mine in foil with rib-shaped indentations, which creates those classic ridges and helps the glaze pool in all the right places. The honey glaze is where this recipe really shines. I use a combination of honey, soy sauce, apple cider vinegar, and smoked paprika to create layers of sweet, salty, and smoky flavors. The trick is applying the glaze in stages during cooking so it builds up into that beautiful lacquered finish. You want to brush it on, let it set, then brush again. This creates depth and prevents burning. These seitan ribs work perfectly for Shabbat dinner or any time you're craving BBQ flavors. I like serving them with roasted vegetables and a simple quinoa pilaf. They also make great leftovers, sliced thin for sandwiches the next day.