Barbecued teriyaki ribs
These finger lickin ribs can be served as a main course with the glazed squash and a mixed leaf salad or on their own as a party finger food.
- Serves4
- Preparation Time25 mins
- Cooking Time1 hour
Nutrition per serving
- Energy650 Kcals
- Fat41.3g
- Saturated Fat13g
Ingredients
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
Method
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/1 in chunks. Mix all other ingredients and pour over the squash in an ovenproof dish.
Preheat the oven to 190°C/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.
