Sticky ribs with bean salsa and coleslaw recipe

Preheat the oven to 200°C/fan180°C/gas 6. Put the ribs into a roasting tin, pour over the table sauce, season and toss together well. Roast for 40-45 minutes, turning halfway through cooking, until sticky and lightly charred.

Meanwhile, make the salsa. Finely chop half the onion, mix together with the pulses, tomato, half the lemon juice and parsley. Season to taste.

For the coleslaw, thinly slice the remaining onion half, pop into a bowl and add the cabbage and carrot. Add the mayonnaise and remaining lemon juice, season and toss together. Serve 4-5 ribs, a spoonful of bean salsa and coleslaw per person with a cold beer and plenty of paper napkins!