Sticky papaya glazed ribs with turtle bean rice

Preheat the oven to 200ºC, gas mark 6. Put the ribs on a foil-lined baking tray and coat evenly in the Mexican-style seasoning. Arrange the ribs, fat-side up, and roast for 50 minutes.

Meanwhile, peel and deseed the papaya, then roughly chop. Put three-quarters of the papaya into the large bowl of a food processor with the ketchup, honey, vinegar and a pinch of salt and whizz until smooth. Transfer to a small saucepan and simmer for 10 minutes, until thickened and reduced by about a third.

After 50 minutes, brush the ribs with half the papaya glaze. Roast for 5 minutes more, then brush all sides of the ribs with the remaining glaze and return to the oven for 5 minutes, until the ribs are tender and sticky, with no pink meat and juices that run clear.

Cook the rice and beans according to pack instructions, then mix with most of the coriander and salad onions. Divide the rice between bowls and top with the ribs. Scatter with the remaining papaya, coriander and salad onions, then serve.