Barbecued teriyaki ribs with glazed butternut squash recipe

Ingredients

• ...For the ribs...
• 900g/2lb pork spare ribs
• 4 garlic cloves, peeled and crushed
• 2.5cm/1in fresh ginger, peeled and grated
• 2 tbsp tomato ketchup
• 2 tbsp rice wine or dry sherry
• 4 tbsp Kikkoman Teriyaki Marinade
• 2 tbsp sunflower oil
• ...For the squash...
• 1 butternut squash, weighing about 675g/1 ½lb
• 1 tbsp lemon juice
• 2 tsp clear honey or maple syrup
• 2 tbsp sunflower oil
• 2 tbsp Kikkoman Soy Sauce

Instructions

1. 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.
2. Peel and deseed the butternut squash and and chop the flesh into 2cm chunks. Mix all other ingredients and pour over the squash in an ovenproof dish.
3. Preheat the oven to 190C/Gas mark 5. Drain the ribs, reserving any marinade, and roast for 20 minutes.
4. Roast the squash below the ribs for 10 minutes. Remove the ribs and move the squash to the higher shelf. Cook for another 10 minutes, or until tender.
5. Meanwhile, brush the ribs with the remaining marinade. Transfer to a barbecue or grill for about 10 minutes, turning occasionally. Serve with the squash and salad.

Recipe Notes

Use a sharp heavy knife or cleaver to split the squash in two. The seeds can be toasted and eaten as a snack. Pumpkin or sweet potato can also be used instead of squash – and if you prefer, you can mash the cooked squash before serving.

Recipe by

Kikkoman