Ingredients with Measurements:
- 2 lbs of pork ribberull
- 2 tbsp of Cajun seasoning
- 1 tbsp of paprika
- 1 tsp of cayenne pepper
- 1 tsp of garlic powder
- 1 tsp of onion powder
- 1 tsp of salt
- 1/2 tsp of black pepper
- 1/4 cup of olive oil
- 1/4 cup of hot sauce
- 1/4 cup of Worcestershire sauce
- 1/4 cup of brown sugar
- 1/4 cup of apple cider vinegar
For Creole Sauce:
- 1/2 cup of mayonnaise
- 1/4 cup of ketchup
- 1 tbsp of Creole mustard
- 1 tbsp of hot sauce
- 1 tsp of Worcestershire sauce
- 1 tsp of lemon juice
- 1/2 tsp of garlic powder
- Salt and pepper to taste
Special equipment needed:
- Grill or oven
- Basting brush
- Aluminum foil
Step-by-step instructions:
1. Preheat the grill or oven to 350°F.
2. In a small bowl, mix together Cajun seasoning, paprika, cayenne pepper, garlic powder, onion powder, salt, and black pepper.
3. Rub the spice mixture all over the ribberull, making sure to coat it evenly.
4. In a separate bowl, whisk together olive oil, hot sauce, Worcestershire sauce, brown sugar, and apple cider vinegar.
5. Place the ribberull on the grill or in the oven and cook for 1 hour, basting with the olive oil mixture every 15 minutes.
6. After 1 hour, wrap the ribberull in aluminum foil and cook for an additional 30 minutes.
7. While the ribberull is cooking, make the Creole sauce by whisking together mayonnaise, ketchup, Creole mustard, hot sauce, Worcestershire sauce, lemon juice, garlic powder, salt, and pepper.
8. Once the ribberull is done cooking, remove it from the grill or oven and let it rest for 10 minutes.
9. Slice the ribberull into individual portions and serve with the Creole sauce on the side.
Time:
Preparation time: 10 minutes
Cooking time: 1 hour 30 minutes
Temperature:
350°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 28g
Carbohydrates: 20g
Protein: 30g
Substitutions for ingredients:
- Pork ribberull can be substituted with beef or chicken.
- Hot sauce can be substituted with cayenne pepper or chili powder.
- Creole mustard can be substituted with Dijon mustard.
Variations:
- Add sliced onions and bell peppers to the ribberull before cooking for added flavor.
- Use a different spice blend, such as jerk seasoning or barbecue rub, for a different flavor profile.
Tips and tricks:
- Make sure to baste the ribberull every 15 minutes to keep it moist and flavorful.
- Let the ribberull rest for 10 minutes before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure the ribberull is cooked to the proper temperature (145°F for pork).
Storage instructions:
Leftover ribberull can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the ribberull in a baking dish and cover with foil. Bake in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the sliced ribberull on a platter and drizzle with the Creole sauce. Garnish with chopped parsley or green onions.
Garnishes:
Chopped parsley or green onions
Pairings:
- Corn on the cob
- Coleslaw
- Baked beans
Suggested side dishes:
- Roasted sweet potatoes
- Grilled vegetables
- Garlic bread
Troubleshooting advice:
- If the ribberull is drying out, baste it more frequently or wrap it in foil earlier in the cooking process.
- If the ribberull is not cooking evenly, rotate it on the grill or in the oven.
Food safety advice:
- Make sure to cook the ribberull to the proper temperature (145°F for pork) to ensure it is safe to eat.
- Use separate cutting boards and utensils for raw meat and other ingredients to prevent cross-contamination.
Food history:
Cajun cuisine originated in Louisiana and is known for its bold flavors and use of spices. Creole cuisine also originated in Louisiana and is a blend of French, Spanish, African, and Native American influences.
Flavor profiles:
Spicy, smoky, savory
Serving suggestions:
Serve the ribberull with a side of Creole sauce and your favorite sides for a delicious and satisfying meal.
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Region: Louisiana