Preheat your oven to 350F. Grease your baking sheet with a small amount of neutral oil.
In a medium bowl, whisk together the vital wheat gluten, nutritional yeast, paprika, dried minced onion, garlic powder, powdered peanut butter, salt and pepper. Set aside for a moment.
In a smaller bowl, pour the boiling water over the boullion paste to melt it, then whisk together until completely liquefied. Add in the gravy master and soy sauce and whisk.
Now, pour the wet ingredients into the dry and begin to stir it with a spoon. It will eventually start to form a cohesive dough. Once it does, knead it gently for 2-3 minutes. Be careful not to knead it any longer than that, or else your ribs might be a little tough.
Roll out your rib dough on your baking sheet (a rolling pin would help with this). You'll want to end up with a nice rectangle, but make sure you don't roll it too thin. You can also use a paring knife to separate it into two smaller riblets, as well as make indentations (but don't cut through) so your individual ribs will be easier to cut later.
Bake your ribs at 350F for 25 minutes. I usually like to flip them halfway through cooking time.
Once your ribs are cooked, you'll want to heat up a large saute pan on medium heat (though I'm sure you could also grill them). Brush barbecue sauce on the first half of the ribs liberally, then place your ribs sauce-side down in your pan and brown for five minutes.
While that side cooks, brush the rest of the barbecue sauce on the other side. Flip your ribs and allow them to cook for another five minutes, until nicely browned and delicious.
Serve with more barbecue sauce if desired, and don't forget the napkins!
Notes
I love this recipe very much! Mine is, however, based off of this one: http://www.baked-in.com/2014/06/30/vegan-barbecue-ribs. I've made a few tweaks for mine to make it more my taste, but they deserve credit! So if you enjoy this recipe, please go and show them some love.
Keyword bbq, riblet, seitan, special occasions, vegan, vegetarian