I've played around with this recipe a bit. I tried skipping the BBQ sauce and went for a, "corned beef," kind of taste. It was OK...but needs more work. I've also made this as a, "pot roast," using a rich, mushroom gravy. That was pretty good. The texture is surprisingly like real meat.
Jacked-Up Ribs are also pretty cheap to make, if you can get the jackfruit cheap. I think that the whole dish costs me about $4 to make. I also make my own BBQ sauce for it, which is way cheaper than buying ready-made.
~ C