Hickory Smoked Spare Ribs with Avocado, Bean and Corn Salad

Ribs on the BBQ are one of summer's perfect dishes

20 minutes prep, 45 minutes cook

Serves 4

Ingredients

900g (2lb) pork spare ribs, cut into individual ribs

1 bottle of Newman’s Own Sticky Hickory BBQ Sauce

For the salad:

100g (4oz) green beans, cut into 2.5cm (1in) lengths, or runner beans, sliced

400g tin mixed beans, drained and rinsed

½ red pepper, deseeded and chopped

1 avocado, peeled, stone removed, and chopped

150g sweetcorn kernels

5 tbsps 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.

2. 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.

3. 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.