Fruity BBQ ribs

Pork Meatballs with Linguine 151 of 408 Buttery squid with mushrooms and asparagus

Kikkoman Sauces 405

Category 398

Ingredient 370

Videos 67

World Cuisines 129

Specials 397

Teriyaki Marinade Main courses Meat BBQ Spring Summer

Preparation time: 40 mins

Calorific value (per portion): 1392 kJ / 333 kcal

2 kg spare ribs
2 tbsp. apricot marmalade
80 g ketchup
6 tbsp. Kikkoman Teriyaki marinade & sauce
mixed, roughly ground pepper

For the chutney:

200 g apricots
2 onions
1-2 tbsp. cider vinegar
50 g brown cane sugar
2-3 tbsp. Kikkoman Teriyaki marinade & sauce

Preparation

Wash the spare ribs, dab them dry and separate them. Stir together the marmalade, ketchup, Teriyaki marinade & sauce and pepper, brush the marinade onto the spare ribs and leave to marinate.

Wash, halve and de-stone the apricots. Peel the onions. Dice both the onions and the apricots. Bring the vinegar, sugar, Teriyaki marinade & sauce, apricots and onions plus 2-3 tbsp. water to the boil and simmer for approx. 20 minutes.

Cook the ribs in a pre-heated oven on a grille for approx. 60-70 minutes, brushing with marinade occasionally. Serve the BBQ ribs with the apricot dip. They taste delicious with fresh flat bread.