Texas Style BBQ Glazed Pork Rib Rack

Remove the ribs from the packaging and place in an ovenproof dish. Season with salt and pepper.

When the oven is hot, roast on the top shelf of your oven for 20-25 mins. Turn halfway. IMPORTANT: Ensure the pork is piping hot throughout.

About 5 mins before the ribs are ready, spoon over the BBQ sauce and return to the oven for the remaining time.

Meanwhile, when boiling, add the ditali pasta to the water and bring back to the boil. Cook until tender, 10 mins.

While the pasta cooks, in a large bowl, combine the red wine vinegar, red pepper chilli jelly, olive oil and sugar for the dressing (see pantry for both amounts). 

Season with salt and pepper then add the tomatoes, beans and sweetcorn to the dressing. Mix together, taste then season with more salt and pepper if needed. Set aside.  

Grate the cheese. Peel and grate the garlic (or use a garlic press). 

Once the pasta is cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once the oil is hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Next, stir in the garlic and Central American style spice mix and fry for another 30 secs. 

Stir in the water for the sauce (see pantry for amount). Bring to the boil then lower the heat and simmer until reduced, 1 min. 

Remove from the heat and stir in the creme fraiche and cheese. Pop it back on medium heat and simmer until the cheese has melted, 1 min.

Remove from the heat and stir in the pasta. Add a splash more water if needed.