Ingredients with Measurements:
- 2 lbs pork ribberull
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup apple cider vinegar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- Salt and pepper to taste
Special equipment needed:
- Slow cooker
Step-by-step instructions:
1. In a small bowl, whisk together honey, Dijon mustard, soy sauce, brown sugar, apple cider vinegar, garlic powder, onion powder, smoked paprika, salt, and pepper.
2. Place the pork ribberull in the slow cooker.
3. Pour the honey and mustard glaze over the pork ribberull, making sure it is evenly coated.
4. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, or until the pork is tender and falls off the bone.
5. Once the pork is cooked, remove it from the slow cooker and set it aside.
6. Pour the remaining sauce from the slow cooker into a saucepan and bring it to a boil over medium-high heat.
7. Reduce the heat to low and let the sauce simmer for 5-10 minutes, or until it has thickened.
8. Brush the thickened sauce over the pork ribberull.
9. Serve hot and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 6-8 hours on low or 3-4 hours on high
Temperature:
Low or high setting on slow cooker
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 15g
Carbohydrates: 30g
Protein: 35g
Substitutions for ingredients:
- Pork ribberull can be substituted with beef or chicken.
- Soy sauce can be substituted with tamari or coconut aminos.
- Brown sugar can be substituted with coconut sugar or honey.
- Apple cider vinegar can be substituted with white vinegar or rice vinegar.
Variations:
- Add chopped onions and bell peppers to the slow cooker for added flavor and texture.
- Use different spices such as cumin, chili powder, or oregano to change the flavor profile.
- Add a can of diced tomatoes for a tomato-based sauce.
Tips and tricks:
- Make sure to coat the pork ribberull evenly with the honey and mustard glaze to ensure maximum flavor.
- If the sauce is too thin, add a cornstarch slurry to thicken it.
- For a crispy exterior, broil the pork ribberull in the oven for a few minutes after it has been glazed.
Storage instructions:
Store leftover pork ribberull in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pork ribberull in the microwave or oven until heated through.
Presentation ideas:
Serve the pork ribberull on a platter with a garnish of fresh herbs such as parsley or cilantro.
Garnishes:
Fresh herbs such as parsley or cilantro.
Pairings:
- Serve with roasted vegetables such as carrots, potatoes, or Brussels sprouts.
- Serve with a side of rice or quinoa.
Suggested side dishes:
- Roasted vegetables such as carrots, potatoes, or Brussels sprouts.
- Rice or quinoa.
Troubleshooting advice:
- If the pork is tough, it may not have cooked long enough. Cook for an additional hour or until tender.
- If the sauce is too thick, add a little bit of water to thin it out.
Food safety advice:
- Make sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Ribberull is a Norwegian dish made from pork ribs that are slow-cooked until tender. It is typically served with boiled potatoes and lingonberry jam.
Flavor profiles:
Sweet, tangy, and savory.
Serving suggestions:
Serve the pork ribberull with boiled potatoes and lingonberry jam for a traditional Norwegian meal.
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