Barbecued Teriyaki ribs

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Summer Main courses Meat Naturally Brewed Soy Sauce Teriyaki Marinade BBQ

Preparation time: 1h

Marinating time: 12 mins

Calorific value (per portion): 2721 kJ / 650 kcal

Ribs:

900 g / 2 lb pork spare ribs
4 garlic cloves, peeled and crushed
2.5 cm / 1 in fresh ginger, peeled and grated
2 tbsp tomato ketchup
2 tbsp rice wine or dry sherry
4 tbsp Kikkoman Teriyaki marinade & sauce
2 tbsp sunflower oil

Squash:

1 butternut squash, weighing about 675 g /1 ½ lb
1 tbsp lemon juice
2 tsp clear honey or maple syrup
2 tbsp sunflower oil
2 tbsp Kikkoman naturally brewed soy sauce

Preparation

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 2 cm / ¾ 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.