| Instructions |
| Rinse and drain jackfruit. |
| Place jackfruit along with water in Instant Pot and cook on manual for 7 minutes with natural pressure release. |
| Once pressure has been released, drain the cooked jackfruit. |
| Mash jackfruit with a fork or potato masher. If any large or tough pieces of jackfruit remain, put them on a cutting board and chop with a knife. |
| Add 1/4 cup barbecue sauce and stir until incorporated. |
| Allow the jackfruit to cool completely. |
| Preheat oven to 375 F. Use a 8x8 or 9x9-inch Pyrex baking dish. |
| Combine the vital wheat gluten and all the dry ingredients in a large mixing bowl and stir well. |
| Mix the water, soy sauce, and liquid smoke in a small bowl. Then add to mixed dry ingredients. |
| Add cooled jackfruit. |
| Stir or knead well until all ingredients are evenly distributed and all wheat gluten is absorbed. If there is not enough moisture, add one or two tablespoons of water, no more. |
| Spread the mixture evenly in the prepared baking pan. Bake for 30 minutes. |
| Remove from oven. Use a knife to loosen the mixture along the edges of the pan. |
| Spread barbecue sauce evenly over the top and flip over in the pan. (It's easiest to do this if you cut the mixture in half first and flip one half at a time.) Coat the other side with barbecue sauce and return to the oven. |
| Bake for 15-20 more minutes, until ribs are firm and cooked in the middle but not hardening along the edges. |
| Cut into 16 "ribs" and serve with additional barbecue sauce. |
