Barbecued teriyaki ribs with glazed butternut squash recipe
Upgrade your ribs with the easiest, tastiest marinade around
It's that time of year again. The sun is out – and so, of course, are the barbecues. If you fancy something a little different from the usual burgers and sausages this National BBQ Week, why not give these flavour-packed teriyaki ribs a try?
They couldn't be simpler to make; just marinate your pork ribs overnight with a blend of Kikkoman Teriyaki Marinade, garlic and rice wine, stick them in the oven for a bit, then get them on a grill. Serve with glazed butternut squash for an easy, summery dinner with a Japanese twist. Looks good, huh?
Upgrade your ribs with the easiest, tastiest marinade around.
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
- 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.
- 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.
- 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 and move the squash to the higher shelf. Cook for another 10 minutes, or until tender.
- 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
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Comments (3)
Really tasty 😋
This looks delicious!
Sounds great!