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Preheat oven to 350 degrees F. Lightly spray a 9x13 casserole dish with oil.
Combine all of the dry ingredients in a large mixing bowl. Whisk very well so that the spices are fully incorporated.
Drain the can of jackfruit, and place the jackfruit on a lint-free tea towel. Gather up the ends of the towel, and squeeze it over the sink to remove as much brine as possible. Use your hands to separate the seeds and tough pieces from the stringy parts of the jackfruit. The seeds and tough parts can be discarded. Once you have a pile of the meaty, stringy part of the jackfruit, make sure it is well shredded and separated. You should end up with about 1 ⅓ cups of jackfruit.
Add the shredded jackfruit to the dry ingredients and toss to coat. Set aside.
Preheat a large saute pan over medium heat. Stirring occasionally, cook the onion and mushrooms until dry, about 7 minutes. Add minced garlic to the pan and cook for another minute. Remove from heat.
In a blender combine the sauteed mushroom mixture, ½ cup of the barbecue sauce, water, nut butter, maple syrup, liquid smoke, and soy sauce. Blend until smooth.
Pour the blended mixture into the dry ingredients, and stir to combine. Knead in the bowl for only about 30 seconds, just to make sure everything is fully incorporated. The seitan dough should feel fairly soft.
Press the dough evenly into the casserole dish, and use a knife to cut into 16 or 20 pieces, depending on how wide you want the ribs to be (refer to photos above). Bake uncovered for 20 minutes. Remove from oven, brush with ½ cup BBQ sauce, and bake for another 25 minutes. Remove from oven, and use a spatula to carefully flip the ribs. Brush with another ½ cup BBQ sauce, and bake for another 10 to 15 minutes or until piping hot and sticky.
Allow to rest in the pan for at least 1 hour before serving (this allows the seitan to firm up). Preferably, allow the ribs to cool, then refrigerate overnight and reheat the next day using a grill, stovetop grill pan, or microwave.