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Sticky barbacoa ribs with grilled peach & bean salad

Sticky barbacoa ribs with grilled peach & bean salad

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Angela Hartnett serves this recipe for Nick Grimshaw and guest Kiell Smith-Bynoe on episode 16, season 5 of Dish, the Waitrose podcast. The dish is paired with Lentsch Zweigelt.

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  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook2 hrs 50 mins
  • Total time3 hrs

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  • 2 packs British Pork Baby Back Ribs, approx. 450g each
  • 1 tbsp Cooks' Ingredients Barbacoa Seasoning, plus a pinch
  • 410g can Essential Waitrose Peach Halves In Fruit Juice
  • 240g pack Essential Waitrose Round Beans


  1. 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.

  2. 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.

  3. 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.

  4. 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.

Cook’s tip

Angela uses 200g Nature’s Finest Peach in Juice instead of fresh peach. She serves the ribs with a white cabbage slaw tossed with red onion, carrot, fennel, white wine vinegar, Sriracha mayo and lemon zest.

And to drink...

On episode 16, season 5 of Dish, the Waitrose podcast, Angela pairs this recipe with Lentsch Zweigelt, a vegan-friendly Austrian red wine with hints of cherry and plum.

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5 out of 5 stars1 rating