BBQ beef short ribs

Serves 4 Takes 30 mins, plus 5½ hours in the oven £3.03 a portion 678 kcals, 37g fat, 15g sat. fat a portion Suitable for freezing (cooked ribs only)

1 small onion, roughly chopped 4 tbsp chipotle paste 2 tsp sweet smoked paprika 1 tsp cayenne pepper 400g can chopped tomatoes 5 tbsp tomato ketchup 5 tbsp barbecue sauce 100ml malt vinegar 100g brown sugar 100ml bourbon 4 large or 8 smaller beef short ribs 1 beef stock cube 4 handfuls of frozen skinny fries, cooked

according to pack instructions, to serve

The day before

Put the first 10 ingredients in a food processor and whizz to a sauce. Put the ribs in a baking dish, pour over the sauce and rub it all over the beef. Leave the ribs to marinate in the fridge overnight.

Cook the ribs

Turn oven to fan 140C/conventional 160C/ gas 3 and boil the kettle. Tip the ribs and marinade into a large, fameproof casserole with a lid. Crumble over the stock cube, then pour over enough boiling water from the kettle to come to the top of the ribs. Cover and cook for 4 hours until tender.

Make the sauce

Carefully tip all the liquid left in the casserole into a big jug or bowl – leave for a while to separate, then skim off and discard any fat that has risen to the top. Lift the ribs into a roasting tin, then tip the cooking liquid back into the casserole and boil down on the hob until saucy again. Tip this back over the ribs and toss to coat. The ribs can now be cooled, then chilled for up to 48 hours (or frozen).

Roast the ribs

Turn oven to fan 160C/conventional 180C/ gas 4 and roast the ribs, uncovered, tossing halfway, for 1 hour, until sticky and glazed on the outside and heated through. When cooked, cover the dish with foil to keep them warm while you cook the fries.