These moreish ribs are coated in an even more moreish hickory sauce. The hickory sauce also tastes delicious with pork chops – prepare the same way but allow extra cooking time according to the thickness of the meat.



1 bottle of Newman’s Own Sticky Hickory BBQ Sauce

900g (2lb) pork spare ribs, cut into individual ribs


For the salad:

5tbsp Newman’s Own French Dressing

100g (4oz) green beans, cut into 2.5cm (1in) lengths, or runner beans, sliced

400g (14oz) tin mixed beans, drained and rinsed

½ red pepper, deseeded and chopped

1 avocado, peeled, stone removed, and chopped

150g (5oz) sweetcorn kernels


Serves: 4

Prep time: 20 mins

Cooking time: 45 mins



1. Preheat the oven to 180C/350F/Gas 4. Spread out the spare ribs in a shallow roasting tin and roast in the oven for 30 minutes or until cooked.

2. Remove from the oven and brush with the Hickory Sauce until well coated. Return to the oven for 10 minutes or transfer to a barbecue and cook until sticky and well glazed, turning the ribs over once or twice and brushing with any remaining sauce.

3. To make the salad, blanch the French beans in a pan of boiling water for 2-3 minutes or until just tender. Drain and refresh by running cold water over them in the colander. Put the beans in a bowl and add the mixed beans, red pepper, avocado and sweetcorn. Pour over the French Dressing and toss gently until everything is well coated.

4. Serve the ribs with the salad.


Newman’s Own