- 4tbsp Dijon mustard
- 4tbsp Worcestershire sauce
- 4tbsp fennel seeds, roughly crushed
- 4tbsp sunflower oil
- 2 racks free-range pork ribs
- 12-18 chicken wings
- 150ml (¼pt) maple syrup
Combine the mustard, Worcestershire sauce, fennel seeds and oil, and toss through with the ribs and wings. Season with pepper, but not salt, and marinate in the fridge for up to 24 hours.
Heat the oven to 220 C, 200 C fan, 425 F, gas 7. Place the ribs and wings in 2 roasting tins, lined with oiled foil and spaced out. Season generously with salt, and cook for 30 minutes, drizzling with the maple syrup after 20 minutes. They should be sticky, slightly blackened and crispy. Serve immediately with the potato salad.