Barbecued Sticky Ribs with KIKKOMAN Soy Sauce

312-barbecued-sticky-ribsNaturally delicious, effortlessly versatile

Long months of unhurried natural brewing are behind the distinctly rich and mellow flavour of KIKKOMAN Soy Sauce, a delicious all-round seasoning that’s just at home with British dishes as it is essential to Japanese cuisine. KIKKOMAN Soy Sauce is made with just 4 ingredients—soy beans, wheat, salt, and water—and is completely natural with no artificial additives. The magic of KIKKOMAN lies in its rich umami, the fifth taste, which packs a uniquely satisfying punch. Adding a dash to a dish will instantly impart depth and flavour. To control the amount of salt in the dish, measure with a tablespoon; 1 tablespoon is equivalent to about a pinch of salt.


  • 1 rack of pork spare ribs
  • 2.5l water, or more, depending on the size of rack
  • 1 banana shallot, diced
  • 2 garlic cloves, peeled and diced
  • 50g ginger, peeled and diced
  • 1 chili, diced
  • 100g ketchup
  • 100ml KIKKOMAN Soy Sauce
  • 50ml Worcestershire sauce
  • 50g black treacle
  • 150g soft brown sugar
  1. Cut the rack into 2 or 3 pieces, so that the ribs fit inside a large saucepan, then cover with water. Add the shallots, garlic, ginger, and chili, along with the ketchup, soy sauce, Worcestershire sauce, and black treacle.
  2. Bring the pot up to a simmer, then cover and leave for about 1 hour or until the ribs are tender. Remove the ribs from the cooking liquid and set aside to cool, leaving the pan on the heat.
  3. Add the brown sugar to the liquor and cook down until there is about ½ cm at the bottom of the pan and it looks like a glaze.
  4. Blend the glaze in a blender until smooth. Place back into the pan and reduce until the glaze coats the back of a spoon.
  5. Once the ribs are cool, cut away from the bone so that you have individual ribs. Using a pastry brush, paint the ribs with the glaze.
  6. Place the ribs on a hot barbecue. After a few minutes turn and glaze again. Repeat until the ribs are well-coated and glossy and then serve.

Additional Tips

Make sarnies shine with this umami-rich relish

KIKKOMAN Soy SauceFor a deliciously warm and sweet relish, heat 2 tbsp of oil in a pan, add 450g sliced onion and 2 chopped garlic cloves, and leave to cook, covered, for 20 min. Once soft, stir in 1 tsp cumin seeds, 75ml red wine vinegar, 4 tbsp brown sugar, and 2 tbsp KIKKOMAN Soy Sauce. Cook uncovered until the onions are caramelised and the liquid becomes syrupy, approx. 30 min. The relish can be kept in the fridge for up to 3 months. Add to a bacon and avocado sandwich, together with charred red pepper, crisp lettuce, and a smear of horseradish.


KIKKOMAN <b>Regular Soy Sauce</b> KIKKOMAN Regular Soy Sauce in a red-capped dispenser is most common, but look out for the 250ml size, and thegreen-capped Less-salt Soy Sauce in dispenser and 250ml sizes. Gulten-free Soy Sauce is also available. Another KIKKOMAN favourite is Teriyaki Marinade, an all-in-one sauce for marinating chicken and salmon for BBQs and frying.


Available at most major super markets or Japanese/Oriental grocery stores. Click here for buyer contacts.…for recipes and more information about KIKKOMAN Soy