To make the seitan patties, combine the wheat gluten, nutritional yeast, garlic powder, onion powder, paprika, salt and pepper in a large bowl. Stir 1 1/2 cups broth, 1/2 cup barbecue sauce, 2 tablespoons oil and the soy sauce in a large glass measuring cup. Stir into the wheat gluten mixture. Knead vigorously for 5 minutes to develop the gluten. Shape the mixture into two 8x6-inch patties.
Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat. Add 1 patty and cook for 5 minutes or until the bottom is dark golden brown (to prevent sticking, wait until the skillet and oil are hot before adding the patty). Turn patty over and cook until the other side is dark golden brown. Remove from the skillet. Repeat with the remaining 1 tablespoon oil and patty.
Divide the remaining 4 1/2 cups broth between two 10-inch wide saucepans and heat over medium-high heat to a boil. Add 1 patty to each saucepan. Reduce the heat to medium-low. Simmer for 30 minutes (do not boil). Remove the patties from the pans and pat dry with paper towel. Cut each patty crosswise into 8 (1-inch wide) "ribs".
Lightly oil a grill rack or grill pan and heat over medium-high heat. Grill the "ribs" until there are grill marks on both sides. Brush with the remaining 1/2 cup barbecue sauce and grill for another 5 minutes. Serve with additional barbecue sauce, if desired.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.