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.