This is a perfect recipe for spring days in May, for nature, BBQ and friends.  Years ago, we would need to use imagination to prepare BBQ which would be different from the usual, traditional barbecue.  You do not need to use your imagination anymore.  Luka Chef took care of that. You do not need special spices or dressings neither, since we have Kikkoman. It gives us full and wide taste, real smoked aroma and sweetness of pure, natural honey.   If you planned to make a salad too – Balsamic vinegar is no longer interesting.  Meat, Salad and Kikkoman – you are all set for the BBQ.

BBQ Spare ribs (4 portions)


  • Pork ribs (4 pcs) (1100 gr)
  • Kikkoman Teriyaki BBQ sauce with Honey (50 ml)
  • Kikkoman Ponzu (Lemon) (25 ml)
  • Lettuce (100 gr)
  • Iceberg Salad (40 gr)
  • Lolo Rosso Salad (40 gr)
  • Lolo Bianco Salad (40 gr)
  • Rocket Salad (40 gr)
  • Spring Radish (40 gr)
  • Spring Carrots (40 gr)
  • Fresh chives (10 gr)
  • Red Cabagge (40 gr)
  • Fresh Baby Spinach (20 gr)
  • Sweet Corn (40 gr)
  • Olive oil (10 ml)
  • Sesame oil (5 ml)
  • Soy oil for frying (in spray) (20ml)
  • Fresh Micro herbs (10 gr)
  • Edible flowers (8 pcs)
  • Baby Potatoes (600 gr)
  • Red Onion (300 gr)
  • BBQ dish

Preparation: Wash the pork ribs, drain them well, also with the kitchen paper towel if needed, and then trim all the excess fats. Free the peaks of the ribs with a sharp knife. Turn the bottom part of the ribs, and remove the membrane lengthwise from the whole rib. Use a spoon as a tool if necessary. Using gloves, rub in well about half of the amount of Kikkoman Teriyaki BBQ sauce with honey, to penetrate the meat as deep as possible. Wrap it into a stretch foil and leave it into fridge to marinate for 12 hours or overnight. Cook sweet corn and shock it with ice-cold water. Cut the red cabbage into strips like thicker noodles. Peal the baby potatoes and make them look even, by halving the larger ones. Keep them in the water until you make use of them, so they don’t turn brown. Cleaned Red Onions should be cut into reels of about 7-8 mm. All spring salads should be washed, while keeping the not pretty or ripped leaves aside. Do not throw them. Mix in the soy and sesame oil and pour it into a spray bottle.  From pieces of leaves that we kept aside, make a thick layer on a wooden board of the service set so that the burning BBQ plate doesn’t destroy the wooden holder service, if you are using such a serving dish.

Method: Take the marinated ribs out of the foil, cut them into portions so that at least 3-4 ribs are visible. Spray it with a mixture of oils in spray, and roast it covered on a charcoal or gas grill. Occasionally change sides of the ribs, until the meat is about 50-60% cooked, and then brush it evenly with Kikkoman Teriyaki BBQ sauce with honey until it is finally cooked.

Move aside, cover it and leave it about 10 minutes before serving.  Before finishing the ribs on the grill, heat up the grill pan for serving. Place reels of red onion, then fried baby potatoes on top of it, and over that add grilled BBQ ribs. Stab them with a small steak knife, sprinkle with micro herbs and sprinkle over with oil to get the strong wiggle sound and smoke, and then with a plat holder, serve it on a wooden stand with pieces of green salad, and serve immediately. As a side dish, serve the Vitamin Bomb Salad.

“Vitamin Bomb” Salad

All spring salads rip into small pieces, cut radish and carrot into thin strips – size of matches, and carefully mix it all. Before serving, spice the Vitamin Bomb salad with Kikkoman Ponzu Lemon sauce and spray over olive oil. As a final touch, add edible flowers on top.