Are you craving a mouthwatering and tender pork dish that’s easy to prepare and will leave you amazed by its flavors? This Oven-Grilled Pork Shoulder or Spareribs recipe is the perfect choice! Combining the convenience of an oven with the delicious smokiness of a grill, this slow-cooked pork dish guarantees to be a hit with family and friends.
The low-and-slow technique employed in this recipe ensures that the meat becomes incredibly tender and juicy, infusing it with a mouthwatering combination of flavors. Whether you opt for a pork shoulder or spareribs, you’ll be astounded by the results.
The best part is, this recipe offers versatility in serving options. You can enjoy the pork straight off the grill with a hint of lime and a dash of Tabasco for a simple and delicious experience. Alternatively, pair it with your favorite salsa or chutney for an explosion of complementary tastes. If you’re feeling adventurous, shred the meat into a Basic Barbecue Sauce for an even more delectable treat.
MAKES: 6 to 8 servings
TIME: About 4 hours, largely unattended
INGREDIENTS:
- 2 teaspoons salt
- 1 tablespoon sugar
- 2 teaspoons freshly ground black pepper
- 2 teaspoons ground cumin
- 2 teaspoons mild ground dried chile, like ancho or New Mexico
- 2 teaspoons good paprika
- One 5- or 6-pound pork shoulder or spareribs
INSTRUCTIONS:
- Start by preparing your gas grill, using only one side of the burners to achieve a heat of 250–300°F. Place a few handfuls of wood chips in a tin foil pan and position it over the lit burners. While the grill heats up, combine all the dry ingredients in a bowl and generously rub the mixture all over the pork, including under the skin and any crevices you find.
- Carefully place the pork on the cool side of the grill, cover it, and let it cook away. Make sure to check on the smoking chips and heat level about 15 minutes later. For ribs, remember to turn them every half hour or so during cooking.
- The pork shoulder will be done when its internal temperature reaches about 190°F, which usually takes around 4 hours (less for smaller cuts, more for larger ones). The ribs are ready when much of their fat has rendered and they have a thoroughly cooked appearance, which can take anywhere from 2 to 6 hours.
- For optional browning, when you’re ready to eat, increase the heat to high (or add more briquettes) and brown the meat on both sides for about 10 minutes. Be cautious, as the fat can cause flare-ups and burning. Keep a close eye on the meat during this process.
- Serve the delicious oven-grilled pork shoulder or spareribs immediately with your preferred sauce. Alternatively, refrigerate the leftovers and enjoy slices of the tender meat by grilling or pan-grilling them later for a fantastic meal.
This recipe not only delights your taste buds but also offers flexibility with the choice of meat and serving methods. The succulent pork, enhanced by the smoky flavors, will make this dish an instant favorite at any gathering. So, fire up your grill or oven and get ready to create a delectable dish that will keep everyone coming back for more!
