Sticky glazed ribs with cornbread

Preheat the oven to 160ºC, gas mark 3. Place the ribs in a large casserole with a lid. Pour over the ginger beer and add a little water if it doesn’t quite cover the ribs. Put the lid on and braise for 2 hours, turning halfway, until the ribs are tender. Drain the ribs, brush with the barbecue sauce, then set aside and keep warm.

Increase the oven temperature to 190ºC, gas mark 5. Brush a 23cm deep ovenproof frying pan or round cake tin with sunflower oil and preheat in the oven. Stir together the polenta, flour, bicarbonate of soda and salt. Whisk the eggs and buttermilk together, mix throroughly into the polenta, then carefully pour into the hot pan or tin. Scatter over the sliced chillies and return to the oven for 30 minutes more, until risen and golden brown.

Finish the ribs under a preheated grill or the barbecue for 8-10 minutes, turning regularly, until piping hot, deep golden and glossy. Slice the cornbread and serve with the ribs and sides, such as sweetcorn cobs and coleslaw, if liked.