Sunday 21st June is Father's Day and marks the perfect time for families to come together over a great meal to say cheers to a top Dad. Whether they're the family taxi driver, chef or handy man creating a delicious meal is a fantastic way to say thank you.
Hickory Smoked Spare Ribs With Avocado, Bean And Corn Salad
The Hickory Sauce also works well with pork chops. Prepare in the same way as for the ribs but allow extra cooking time according to the thickness of the meat.
- Serves: 4
- Preparation time: 20 minutes
- Cooking time: 45 minutes
Ingredients:
- 900g (2lb) pork spare ribs, cut into individual ribs
- 1 bottle of Newman's Own Sticky Hickory BBQ Sauce
Salad
- 100g (4oz) green beans, cut into 2.5cm (1in) lengths, or runner beans, sliced
- 400g (14oz) tin mixed beans, drained and rinsed
- ½ red pepper, deseeded and chopped
- 1 avocado, peeled, stone removed, and chopped
- 150g (5oz) sweetcorn kernels
- 5 tbsp Newman's Own French Dressing
Method:
- Preheat the oven to 180C/350F/Gas 4. Spread out the spare ribs in a shallow roasting tin and roast in the oven for 30 minutes or until cooked
- Remove from the oven and brush with the Hickory Sauce until well coated. Return to the oven for 10 minutes or transfer to a barbecue and cook until sticky and well glazed, turning the ribs over once or twice and brushing with any remaining sauce
- To make the salad, blanch the French beans in a pan of boiling water for 2-3 minutes or until just tender. Drain and refresh by running cold water over them in the colander. Put the beans in a bowl and add the mixed beans, red pepper, avocado and sweetcorn. Pour over the French Dressing and toss gently until everything is well coated
- Serve the ribs with the salad
Tip: if barbecuing, the ribs can be cooked ahead in the oven, coated in the sauce and left to cool. When ready to serve, place the ribs on the barbecue and cook until heated through, sticky and well glazed.
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