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 tightly with foil. Bake 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 colour. 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, finish the pork and the peaches directly on the rack, basting, for 10-15 minutes.