Aromatic teriyaki ribs in a honey glaze with roasted vegetables

Total time 140 mins
15 mins preparation time
70 mins cooking time
60 mins marinating time

Although honey is most commonly used in sweet dishes and desserts, here it works perfectly as a complement to the meat. It's thanks to honey that a delicious glaze forms on the ribs during baking, and the whole dish melts in your mouth.

Ingredients

2 portion(s)
580 g
pork ribs (weight with bones)
2 tbsp
oil
 ½ tbsp
honey
1 pinch
garlic granules
 ½ tsp
salt
1 pinch
dried rosemary
1 tsp
sweet paprika powder
1 pinch
hot paprika powder
190 ml
water

Vegetables:

500 g
potatoes
1 tbsp
oil or olive oil
 ½ tsp
salt
350 g
carrots (about 6 small pieces)
 ½ tsp
Herbes de Provence
1 pinch
garlic granules
Nutritional facts (per portion): 2974.7 kJ  /  710.5 kcal
32.4 g Fat
28.1 g Protein
79 g Carbohydrates

Preparation

Step 1

580 g pork ribs (weight with bones) – 1 tbsp oil –  ½ tbsp honey – 1 pinch garlic granules –  ½ tsp salt – 1 pinch dried rosemary –  ½ tsp sweet paprika powder – 1 pinch hot paprika powder

Cut the ribs into smaller pieces. In a bowl, mix 1 tbsp of oil and honey, then coat the ribs with it. Season each piece with salt, garlic granules, dried rosemary, sweet paprika, and hot paprika. Place in a bowl and refrigerate for about 1 hour.

Step 2

1 tbsp oil – 190 ml water – 2 tbsp Kikkoman Teriyaki BBQ-Sauce with Honey

Preheat the oven to 170 degrees Celsius with the convection function. Grease the bottom of a heat-resistant dish with 1 tbsp of oil and place the ribs in it. Cover with a lid or foil and place in the preheated oven. Bake for 30 minutes. Flip over the ribs and add water. Cover again and continue baking for another 30 minutes. You can check if more water needs to be added. After 30 minutes, remove the lid, flip the ribs, and drizzle 1.5-2 tbsp of Kikkoman Teriyaki BBQ-Sauce with Honey over them. Bake for an additional 10 minutes.

Step 3

500 g potatoes – 1 tbsp oil or olive oil –  ½ tsp salt

In the meantime, peel the potatoes and cut them into quarters. Mix them with 1 tbsp of oil. Line a baking tray with parchment paper and place the potatoes on it. Season them with salt.

Step 4

350 g carrots (about 6 small pieces) –  ½ tsp Herbes de Provence – 1 pinch garlic granules – 1 ½ tbsp Kikkoman Teriyaki BBQ-Sauce with Honey

Thoroughly wash the carrots, cut them in half lengthwise. Lightly coat with oil. Sprinkle with garlic granules and Herbes de Provence. Transfer them to the baking tray next to the potatoes and place it in the oven halfway through the rib baking time (after about 35 minutes). After 30 minutes, drizzle the carrots with Kikkoman Teriyaki BBQ-Sauce with Honey. Bake for another 5 minutes.

Step 5

Transfer the ribs and vegetables onto a plate and serve.

Tip:

The baking time may vary slightly depending on the oven, so check if the meat and vegetables are cooked through before serving - they should be tender when pierced with a fork.

Recipe-ID: 1170

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580 g pork ribs (weight with bones) – 1 tbsp oil –  ½ tbsp honey – 1 pinch garlic granules –  ½ tsp salt – 1 pinch dried rosemary –  ½ tsp sweet paprika powder – 1 pinch hot paprika powder

Cut the ribs into smaller pieces. In a bowl, mix 1 tbsp of oil and honey, then coat the ribs with it. Season each piece with salt, garlic granules, dried rosemary, sweet paprika, and hot paprika. Place in a bowl and refrigerate for about 1 hour.

1 tbsp oil – 190 ml water – 2 tbsp Kikkoman Teriyaki BBQ-Sauce with Honey

Preheat the oven to 170 degrees Celsius with the convection function. Grease the bottom of a heat-resistant dish with 1 tbsp of oil and place the ribs in it. Cover with a lid or foil and place in the preheated oven. Bake for 30 minutes. Flip over the ribs and add water. Cover again and continue baking for another 30 minutes. You can check if more water needs to be added. After 30 minutes, remove the lid, flip the ribs, and drizzle 1.5-2 tbsp of Kikkoman Teriyaki BBQ-Sauce with Honey over them. Bake for an additional 10 minutes.

500 g potatoes – 1 tbsp oil or olive oil –  ½ tsp salt

In the meantime, peel the potatoes and cut them into quarters. Mix them with 1 tbsp of oil. Line a baking tray with parchment paper and place the potatoes on it. Season them with salt.

350 g carrots (about 6 small pieces) –  ½ tsp Herbes de Provence – 1 pinch garlic granules – 1 ½ tbsp Kikkoman Teriyaki BBQ-Sauce with Honey

Thoroughly wash the carrots, cut them in half lengthwise. Lightly coat with oil. Sprinkle with garlic granules and Herbes de Provence. Transfer them to the baking tray next to the potatoes and place it in the oven halfway through the rib baking time (after about 35 minutes). After 30 minutes, drizzle the carrots with Kikkoman Teriyaki BBQ-Sauce with Honey. Bake for another 5 minutes.

Transfer the ribs and vegetables onto a plate and serve.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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