Sticky barbacoa ribs with grilled peach & bean salad

Coat the ribs with a little salt, pepper and 1 tbsp Barbacoa seasoning in a roasting tin just big enough to fit the ribs in a single layer. Pour in 200ml boiling water, then cover the tin tightly with foil.

Bake in a preheated oven at 170ºC, gas mark 3 for 2½ hours until tender, the juices run clear and there is no pink meat. Uncover, drain most of the juices, then add the peaches and their juice, arranging them cut-side up.

Turn the oven to a medium grill setting, then grill for 15-20 minutes, basting the pork occasionally, until golden and sticky and the peaches take on some colour.

Meanwhile, trim the beans, boil for 5 minutes, cool, then drain. Slice the peaches, mix with the beans, season, then sprinkle with a pinch of Barbacoa seasoning. Serve with the ribs. To barbecue, cook as above in the oven and then finish the pork and the peaches directly on the rack instead of grilling, basting, for 10-15 minutes.