Preheat oven to 210°C.
For the seitan ribs, add water, liquid smoke, soy sauce, yeast extract and miso paste in a blender and blitz until smooth and well combined.
In a large bowl, add vital wheat gluten, mustard powder, garlic powder, onion powder, white pepper, smoked paprika and dried mushrooms and mix.
Pour in the wet ingredients from the blender and mix briefly until all ingredients are mixed well – try not to exceed 1 minute of mixing as the result will be more bready and chewy rather than succulent and meaty.
Roll out on a surface then place in a greased baking dish.
Cut into strips and bake for 25 minutes.
In the mean time, brown the onions for 15 minutes in a saucepan with the rapeseed oil on a medium heat, stirring every so often – add a dash of water as needed to avoid sticking.
When browned, add the garlic and cook a further 5 minutes.
Next add tomato puree, ginger beer, soy sauce, vinegar and 75g brown sugar. Allow to reduce by a third for around 20 minutes on low-medium heat.
When ribs are cooked, use a knife to cut strips a bit further so that they can be torn easily when ready to eat, cutting across the same area as before, but not cutting all the way as they should still be attached.
Remove and brush on both sides with half of the sauce.
Return to the oven and roast a further 10-15 minutes.
Return the remaining sauce back to the heat and add the rest of the sugar.
Allow to cook and caramelize without stirring too much for 10 minutes until thick and glossy (add a little more sugar if not yet glossy and rich).
Remove ribs and brush top with sticky glaze before serving- be careful as the glaze will be hot.