Make these ribz with a spice rub to season them inside and out. They steam to cook and rest in the fridge to develop the texture. Then finish on the grill, under the broiler, or in a pan with your favorite BBQ sauce.
In a small bowl, combine all ingredients for ribz rub and mix until evenly incorporated.
Heat 1T of oil in a frying pan over medium-high heat. Add the shredded oyster mushrooms and stirring frequently, cook 3-5 minutes until mushrooms have lost most of their water content. Add 1T of rib rub and continue to cook until they brown and crisp up a little bit, then set aside to cool. (If using jackfruit, be sure to use the young green type. Rinse it, cut out the hard center, and remove all seeds. Then shred and cook similarly to the mushrooms. It won't brown but it will soften and lose moisture.)
If using a steamer on the stove, now's a good time to get the water heating up.
In a food processor equipped with a dough blade if you have it (regular blade if not), combine the wet mix ingredients until fully incorporated.
Please note: You do not need to use a food processor for this recipe. You can mix everything by hand and either knead the dough or let it rest for a couple hours covered with a slightly damp cloth until it becomes stringy.
Add 2 cups of vital wheat gluten into the food processor and continue to mix until a strings starts to form in the dough.
Add the shredded oyster mushroom mix from the pan into the processor. You want to knead the mushrooms into the dough until they are well incorporated, but you don't want to break them up too much.
On a cutting board or similar work surface, shape your ribz into a rectangle, spreading the dough to be roughly 1-inch thick.
Cut the rectangle in half, and then score each half with 5-6 cuts, depending on the size and number of ribz you'd like to make. Wrap each half tightly in foil, or you can use parchment paper and/or cheesecloth. Just secure it enough so the dough can't expand too much during cooking.
Steam on the stovetop for 40 minutes in a steam basket, flipping every 10 minutes, and checking to make sure the water level isn't getting low. You can also use an Instant Pot on the manual setting with 2 cups of water and a trivet placed on the bottom or steamer basket to keep your dough out of the water.
Add the reserved 1T brown sugar and 1t salt (or to taste) to the remaining rub. Once cool enough to handle, coat ribz with the rub, using a little oil if you need help getting it to stick.
Store in fridge for at least a few hours, but overnight is recommended to get the texture more dense. Then either heat on grill or in oven at 400 for 15 mins, basting with your BBQ sauce.