Preheat the oven to 350°F (175°C). In a food processor, combine the melted and cooled coconut oil, cold soy milk, apple cider vinegar, vital wheat gluten, tapioca starch, asafetida, garlic powder, and salt. Process for about 60 seconds until a somewhat grainy and oily dough comes together. Transfer the dough to a bowl and set aside.

In the same food processor, purée the tofu, onion, garlic, BBQ sauce, vegetable stock, liquid smoke, olive oil, and miso paste.

Once the contents of the food processor are smooth, add the vital wheat gluten, smoked paprika, and beet powder. Process until a somewhat stringy, meaty dough forms.

Divide the fat dough into 2 equal portions. Press each portion into a rectangle, roughly 14 inches by 4 inches, each about ¼ inch thick.

Shape the meat dough into a ½ inch thick rectangular slab roughly the same size as the fat dough portions.

Layer the meat dough over one of the fat dough slabs, and cover it with the other portion of fat dough, sandwiching the meat dough between the 2 layers. Press the layers together firmly keeping the slab still around 4x14 inches.

Cut the assembled dough into 14 equal sections.

Insert one or two cinnamon sticks lengthwise into each strip, with about 1 inch of each stick protruding from the short side of each portion, positioning them to resemble rib bones.

Whisk together the vegetable stock, tamari, and olive oil, then pour the mixture into a baking dish. Arrange the ribs in the baking dish leaving some room between each one. Cover the dish tightly with foil and roast for 45 minutes.

Remove the foil and brush the ribs generously with BBQ sauce. Preheat a charcoal grill or stovetop grill pan to medium-high heat. Once the grill is hot, place the ribs on the grates and grill for 3-4 minutes per side, brushing with additional BBQ sauce as needed, until the sauce is caramelized and the ribs have dark grill marks.

Transfer the ribs to a serving platter. Brush with the remaining BBQ sauce and garnish with minced chives.