Kansas-Style Ribs With Spicy BBQ Beans & Wedges

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Slice the green chilli[es] finely

Add the sliced chilli (can't handle the heat? Remove the seeds!) to a small bowl with half the cider vinegar (you'll use the rest later!), a small pinch of salt and 1/2 tsp [1 tsp] sugar

Mix everything together and set aside – this is your quick-pickled chilli

Cut the potatoes (skins on) into thin wedges

Add the wedges to a baking tray with a drizzle of vegetable oil and a pinch of salt and put the tray in the oven for 25-30 min or until golden

Add the slow cooked pork ribs to a separate baking paper-lined baking tray and put the tray in the oven for an initial 20 min

While everything's in the oven, combine the tomato ketchup with all the cayenne pepper (not a fan of spice? Just add a little!), the honey, half the smoked paprika and half the tomato paste (save the rest for later!)

Add the remaining cider vinegar with the smoked sea salt flakes and give everything a good mix up – this is your Kansas-style sauce

Boil half a kettle

Drain and rinse the cannellini beans

After an initial 20 min, remove the ribs from the oven and pour over half of the Kansas-style sauce (save the rest for later!), spreading the sauce out evenly with the back of a spoon (or cooking brush!)

Return the ribs to the oven for a final 6-7 min until sticky – these are your Kansas-style ribs

Meanwhile, heat a medium sized pot over a medium heat with a little drizzle of olive oil

Once hot, add the drained cannellini beans to the pot with the remaining smoked paprika and remaining tomato paste and cook for 1 min

Drain the quick-pickled chilli and reserve the pickling liquid

Add 100ml [200ml] boiled water to the pot with the chicken stock mix, the pickling liquid from the green chillies and 1 tsp [2 tsp] sugar

Season with a pinch of salt and cook for 4-5 min or until the sauce has slightly thickened – these are your spicy BBQ beans