Sticky Pork Ribs with Homemade Baked Beans

cook 30 mins
  • 1.25 kg (2 1/2 lb) pork spare ribs
  • 4 tablespoons runny honey
  • 2 tablespoons soy sauce
  • 2 garlic cloves, crushed
  • 2 tablespoons tomato ketchup
  • crusty bread, to serve
  • 1 tablespoon sunflower oil
  • 1 carrot, peeled and chopped
  • 1 celery stick, chopped
  • 400 g (13 oz) can haricot beans, rinsed and drained
  • 400 g (13 oz) can chopped tomatoes
  • 1 teaspoon paprika
  • 1 teaspoon Worcestershire sauce
  • pinch of caster sugar
  • Place the pork ribs in a large saucepan and cover with boiling water from the kettle. Cover and simmer for 10 minutes.
  • In a small saucepan, gently melt the honey with the soy sauce, garlic and ketchup. Drain the ribs, place on a foil-lined baking sheet and pour over the honey mixture. Turn to coat evenly, then cook in a preheated oven, 220°C (425°F), Gas Mark 7, for 15 minutes, turning occasionally, until sticky and beginning to char at the edges.
  • Meanwhile, make the beans. Heat the oil in a pan, add the carrot and celery and cook, stirring, for 5 minutes to soften. Add the beans, tomatoes, paprika, Worcestershire sauce and sugar, stir well and bring to a simmer. Cover and simmer gently for 15 minutes, stirring occasionally.
  • Serve the ribs with the beans and crusty bread.
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