INGREDIENTS

110ml French’s Mustard
1kg pork ribs
1½ tsp cayenne pepper
300ml apple juice
60ml honey 
30g brown Sugar
2 tsp white wine vinegar
1 tsp soy sauce
100g plain flour
2 eggs
100g panko breadcrumbs
Salt
Vegetable oil

Preparation Method

• Heat your oven to 170°C
• Place your ribs in a high sided baking dish. Rub all over with your French’s Mustard, 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
• Meanwhile, make your honey mustard sauce by placing 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
• 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
• Roll your meat into balls. Dredge in flour, beaten egg and panko breadcrumbs respectively, then pop in the fridge to chill whilst you heat up your oil
• Fill a saucepan a third of the way with vegetable oil. Once it reaches 180°C, 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
• Serve hot alongside a bowl of French’s Mustard to dip (no double dipping!!)