Mix together the dry ingredients.
In a separate bowl or measuring cup, whisk together the nut butter, water, soy sauce, and liquid smoke.
Stir the wet ingredients into the dry and mix until combined.
Knead the dough in the bowl for a few minutes until it become quite firm (the firmer it is, the firmer your end product will be) and quite elastic.
Press the dough into a sprayed 8x8 pan. The dough will keep shrinking and not feel like it's going to go. Just work it and it will just about fit the 8x8, don't worry if it springs back a bit. If you can't stretch it to fit, let it rest for a few minutes to relax the gluten and try again. Eventually you will get it to fit the pan.
With a sharp knife score the raw gluten into 8 strips and then turn the pan and do one score down the middle, making 16 "ribz".
Bake at 350'F for 25 minutes.
Meanwhile prepare your grill.
Once the ribz are baked, remove from the oven. Rescore the cut marks. Brush the top of the ribz with BBQ sauce and turn out onto the grill (sauce side down). Brush the top with more BBQ sauce.
Once the ribz are sufficiently crispy (not burned) flip and cook the other side. Brush tops with more sauce if desired.
Serve (and provide napkins!)
