Fruity BBQ ribs

Grilled Tiger Prawns 25 of 43 Grilled cevapcici

Kikkoman Sauces 43

Category 39

Ingredient 32

Videos 0

World Cuisines 7

Specials 441

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.