Honey Mustard Rib Bites

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Step 1.

Heat your oven to 160°C / 320°F

Step 2.

Place your ribs in a high sided baking dish. Rub all over with your French’s mustard, smoked paprika and cayenne pepper, then sprinkle with salt. Pour your apple juice into the dish, then cover it with a piece of kitchen foil. Cook in the oven for 2 hours, or until your meat can be easily pulled off the bone.

Step 3.

Meanwhile, make your honey mustard sauce. Place your remaining mustard, honey, brown sugar, white wine vinegar and cayenne pepper in a small saucepan. Bring to a simmer over a medium heat and stir until your sugar has dissolved. Turn up the heat and reduce for 5 minutes until your sauce is a thick and syrupy consistency. Leave to cool.

Step 4.

Allow your ribs to cool enough to handle. Remove your meat from the bones and shred them up with a fork or clean hands, discarding your bones. Pour your honey mustard sauce into the meat and stir to combine.

Step 5.

Add your flour, eggs and panko breadcrumbs to bowls. Add your French's mustard to the eggs and whisk until smooth. Roll your meat into balls. Dredge the balls in the flour, egg mix and breadcrumbs respectively, then pop in the fridge to chill whilst you heat up your oil.

Step 6.

Fill a saucepan a third of the way with vegetable oil and turn up the heat to medium-high. Once it reaches 180°C / 355°F, carefully lower in your nuggets and fry for 3 minutes until crisp and golden. Cook a few at a time, leaving them to drain on a piece of kitchen paper whilst you fry off the rest.

Step 7.

Serve hot with a bowl of French’s mustard.

Dip your hands in water when rolling the balls to stop it sticking to your hands.

1kg Pork Ribs
50ml French’s Mustard
1 Tsp Cayenne Pepper
1 Tsp Smoked Paprika
300ml Apple Juice
Honey Mustard Sauce
60ml French’s Mustard
60ml Honey
30g Brown Sugar
1 Tsp Soy Sauce
½ Tsp Cayenne Pepper
The Breading
100g Plain Flour
2 Eggs
100g Panko Breadcrumbs
2 Tbsp French's Mustard
Salt
Vegetable Oil