Barbecued teriyaki ribs


  • Ribs:
  • 900g/2lb pork spare ribs
  • 4 garlic cloves, peeled and crushed
  • 2.5cm/1in fresh ginger, peeled and grated
  • 2tbsp tomato ketchup
  • 2tbsp rice wine or dry sherry
  • 4tbsp Kikkoman Teriyaki Marinade
  • 2tbsp sunflower oil
  • Squash:
  • 1 butternut squash, weighing about 675g/1½ lb
  • 1tbsp lemon juice
  • 2tsp clear honey or maple syrup
  • 2tbsp sunflower oil
  • 2tbsp Kikkoman Soy Sauce


  • The day before, mix together all rib marinade ingredients and spoon over the ribs, turning until well coated. Cover with cling film and refrigerate overnight.
  • To prepare the squash, peel, deseed and chop flesh into 2cm/¾ in chunks. Mix all other ingredients and pour over the squash in an ovenproof dish.
  • Preheat the oven to 190C/Gas mark 5. Drain the ribs, reserving any marinade, and roast for 20 minutes.
  • Roast the squash below the ribs for 10 minutes. Remove the ribs, move the squash to the higher shelf and cook for another 10 minutes or until tender.
  • Meanwhile, brush the ribs with remaining marinade and transfer to a barbecue or grill for about 10 minutes, turning occasionally. Serve with the squash and salad.
  • Tip: Use a sharp heavy knife or cleaver to split the squash in two. The seeds can be toasted and eaten as a snack.
  • Variations: Pumpkin or sweet potato can be used instead of squash. If you prefer, mash the cooked squash before serving.
  • Posted in Recipes.

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