Wild Mushroom BBQ Ribs with Chipotle Sauce

Wild Mushroom BBQ Ribs with Chipotle Sauce

A fully plant-based, gluten-free riff on Gran Luchito's chipotle BBQ pork ribs. King oyster mushrooms, halved lengthways, stand in for the rib shape and hold up beautifully to the grill, while torn oyster, shiitake and chestnut mushrooms add texture and earthy depth. The original two-stage method is preserved — braise first so the mushrooms absorb all that smoky, spiced liquid, then finish over high heat with the chipotle sauce brushed on — because that is precisely what makes the dish. Three common gluten traps in the original (dark beer, Worcestershire sauce and taco seasoning) have each been addressed with named substitutes, with the reasoning called out in the method so a coeliac cook never has to guess.

Ingredients
[ ] 800g wild mushroom medley: king oyster mushrooms halved lengthways (the 'rib' base), plus torn oyster, shiitake and chestnut mushrooms
330ml gluten-free dark beer (e.g. a certified GF stout or porter — check the label
[ ] swap for extra vegetable stock if unavailable)
500ml vegetable stock
1 tsp black peppercorns
2 bay leaves
1 tsp sea salt
1 cinnamon stick
225g tomato ketchup
75g soft brown sugar
2 tsp chipotle paste
1 tsp ground cumin
3 tbsp apple cider vinegar
2 tbsp tamari (certified gluten-free tamari replaces both Worcestershire sauce and its gluten risk — and unlike Worcestershire it contains no anchovy, making it fully vegan)
187ml water
1 tsp salt
1 tsp ground black pepper
1 tbsp olive oil
1 tbsp gluten-free taco seasoning (standard taco seasoning blends often use wheat-based anti-caking agents — use a certified GF blend or make your own with cumin, smoked paprika, garlic powder, onion powder and oregano)

Instructions
[ ] 1. Halve the king oyster mushrooms lengthways to form the 'rib' base. Tear the oyster, shiitake and chestnut mushrooms into generous pieces. Set aside.
[ ] 2. Pour the 330ml gluten-free dark beer into a wide, lidded sauté pan or casserole dish. Add the 500ml vegetable stock, black peppercorns, bay leaves, sea salt and cinnamon stick. Stir to combine and bring to a gentle simmer over a medium heat.
[ ] 3. Arrange all the mushrooms in the braising liquid in a single layer as best you can, placing the king oyster halves cut-side down. Cover with a lid and braise over a low-medium heat for 25–30 minutes, turning the mushrooms halfway through, until deeply tender and most of the liquid has been absorbed.
[ ] 4. While the mushrooms braise, combine the tomato ketchup, soft brown sugar, chipotle paste, ground cumin, apple cider vinegar, tamari, 187ml water, 1 tsp salt and 1 tsp ground black pepper in a small saucepan. Stir well to combine.
[ ] 5. Bring the sauce to a simmer, then cook uncovered over a low heat for 10–12 minutes, stirring occasionally, until it thickens and coats the back of a spoon. Set aside.
[ ] 6. Lift the braised mushrooms out of the liquid with a slotted spoon and transfer to a tray. Drizzle with the olive oil, sprinkle over the gluten-free taco seasoning and toss gently to coat.
[ ] 7. Heat a barbecue, griddle pan or grill to high.
[ ] 8. Brush the king oyster halves generously with chipotle BBQ sauce. Place them cut-side down and grill for 3–4 minutes until charred and caramelised.
[ ] 9. Flip the king oyster halves, brush again with sauce and grill for a further 2–3 minutes.
[ ] 10. Place the torn mushrooms in a grill basket or directly on the grates. Brush with sauce and cook for 2–3 minutes, continuing to brush with sauce throughout, until the edges are catching and caramelised.
[ ] 11. Pile the mushroom 'ribs' onto a board or warm plates, spoon over any remaining chipotle sauce and serve immediately.

https://www.cuisinesavvy.com/recipe/wild-mushroom-bbq-ribs-with-chipotle-sauce