This is a super-easy dish, vaguely inspired by travels in the Southern States of America. Best served with coleslaw and roasted sweet-potato wedges, with a bottle of chilli sauce on the side for those who prefer a more fiery taste.
I make it in the slow-cooker, but I’m sure it would work in a conventional oven cooked for about 2 hours at 14oC.
Ingredients (for approx 4 adults)
- 700g pork ribs
- 1 onion, chopped small
- 1 400g tin chili beans
- 1 400g tin kidney beans, drained and rinsed
- 1 tbsp dry white wine or cider or stock
- 2 tbsp soy sauce
- 1 tbsp tomato puree
- 1 large squirt garlic puree
- 1 tsp ground ginger
- 1 tsp mustard powder
- 1 tsp demerara sugar
- 1/2 tsp liquid smoke NB this is optional – it’s very hard to get in the UK 😦
- a few drops chili sauce – again optional, this time it’s just a matter of taste
Place the ribs, onion and beans into the slow-cooker. Mix all the other ingredients together and pour over the meat. Cover and cook on high for 4-5 hours (if you want to leave it for 9-10 hours, just turn the heat down to low).