For the ribs, place all the ingredients (except vital wheat gluten) in a food-processor and blend until perfectly smooth. Add in vital wheat gluten and pulse for a couple of seconds until a dough is formed.

Remove the dough from the food-processor and set on a clean working surface. Knead for 2 minutes until elastic and smooth.

Cut the seitan into 6 same sized parts. Flatten each part into a 7x20 cm (3x8'') rectangle. To form a rib set overlap 3 rectangles and press the edges to seal, repeat with the remaining seitan to form a second set.

(Optional) To make the fat layer on top of the ribs place the vital wheat gluten and water into a food-processor and blend until a sticky mass is formed. Apply a layer of "fat" on top of each rib set.

Bring broth to a boil and then lower the heat to reach a gentle simmering. Add the ribs a simmer for 1 hour. Flip every 20 minutes. Once cooked, remove from broth and allow to rest for 15 minutes.

Meanwhile make the "bones" and marinade. For the bones, peel the horseradish and cut into 5 cm long sticks. Using a knife cut 4 holes on the side of each ribs set and stick a bone into each hole. For the marinate mix all the ingredients into a bowl. Brush the ribs with marinade.

Heat 1 tablespoon of olive oil in a pan, add the ribs and roast on each side for 4 minutes. Serve right away.