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Kosher BBQ Jackfruit Ribs - Plant-Based Comfort Food - American recipe
I'll be honest, when I first heard about using jackfruit as a meat substitute, I was skeptical. How could this tropical fruit possibly replicate the experience of tender, smoky ribs? But after months of experimenting in my kitchen, I've created a version that'll surprise you with how satisfying it can be. Jackfruit has this incredible ability to absorb flavors and develop a pulled, fibrous texture that mimics shredded meat remarkably well. The key is finding young green jackfruit in brine rather than the sweet ripe variety. I source mine from the Asian grocery store, though most regular supermarkets carry it canned now. The fruit itself is pretty mild, which makes it the perfect canvas for bold BBQ flavors. What makes this recipe work is the two-stage cooking process. First, I braise the jackfruit low and slow with aromatic vegetables and spices. This builds the foundational flavors and breaks down those tough fibers. Then comes the magic moment when I coat everything in my homemade kosher BBQ sauce and finish it under the broiler. Those caramelized edges that form remind me of the bark on proper smoked ribs. This dish shines at summer gatherings when you want something hearty but not too heavy. I love serving it with classic sides like coleslaw, baked beans, and cornbread. The best part? It actually gets better the next day as the flavors continue to meld together. Plus, it keeps well in the fridge for up to four days, making it perfect for meal prep or feeding a crowd.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

For the Jackfruit
  • 2 20-oz cans young green jackfruit in brine drained and rinsed
  • 2 tablespoons olive oil
  • 1 large yellow onion diced
  • 3 cloves garlic minced
  • 1 cup vegetable broth
  • 2 tablespoons soy sauce
  • 1 tablespoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon black pepper
For the BBQ Sauce
  • 1 cup ketchup
  • 1/4 cup apple cider vinegar
  • 1/4 cup brown sugar packed
  • 2 tablespoons molasses
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce kosher variety
  • 1 teaspoon liquid smoke
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper adjust to taste

Method
 

Prepare the Jackfruit
  1. Drain and rinse the jackfruit thoroughly. Using your hands or two forks, shred the jackfruit pieces into smaller, rib-like strips. Remove any tough cores or seeds you find.
  2. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and cook for 5-6 minutes until softened and lightly golden.
  3. Add minced garlic and cook for another minute until fragrant.
  4. Add the shredded jackfruit to the pot along with vegetable broth, soy sauce, smoked paprika, cumin, chili powder, and black pepper. Stir well to combine.
  5. Bring the mixture to a simmer, then reduce heat to low. Cover and cook for 45 minutes, stirring occasionally and adding more broth if needed to prevent sticking.
Make the BBQ Sauce
  1. While the jackfruit braises, whisk together all BBQ sauce ingredients in a medium bowl until smooth.
  2. Taste and adjust seasonings as needed. The sauce should be tangy with a hint of sweetness and smoke.
Finish the Ribs
  1. Preheat your broiler to high.
  2. Once the jackfruit is tender and most liquid has been absorbed, remove from heat. Using two forks, shred the jackfruit further until it resembles pulled meat.
  3. Stir in about 3/4 of the BBQ sauce, reserving the rest for serving.
  4. Transfer the sauced jackfruit to a large rimmed baking sheet, spreading it out evenly.
  5. Broil for 3-5 minutes until the edges start to caramelize and char slightly. Keep a close eye to prevent burning.
  6. Remove from oven and let rest for 5 minutes before serving with the reserved BBQ sauce on the side.

Notes

For best results, use young green jackfruit in brine, not the sweet ripe variety. The dish can be made up to 3 days ahead and reheated gently with a splash of broth. If you can't find liquid smoke, add an extra 1/2 teaspoon of smoked paprika to the sauce. Leftovers make excellent sandwiches or can be used as a topping for baked potatoes.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 12g 15%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 0mg
Sodium 890mg 39%
Dietary Fiber 6g 21%
Total Sugars 28g
Protein 8g 16%
*Percent Daily Values are based on a 2,000 calorie diet.