Smoked & Seared: Alabama Bourbon Glazed Ribs on the Arteflame

Introduction

There is nothing quite like the primal satisfaction of grilling ribs, especially when they are coated in a rich, sticky glaze that captures the soul of the South. This Alabama Bourbon Glazed Ribs recipe is designed specifically for the Arteflame grill, leveraging its unique ability to sear and smoke simultaneously. By utilizing the flat-top griddle, we lock in the moisture of the pork before finishing it with a homemade bourbon sauce that is equal parts sweet, tangy, and boozy. Whether you are hosting a backyard barbecue or looking to elevate your Sunday dinner, these ribs deliver a fall-off-the-bone tenderness with a caramelized crust that you simply cannot achieve with a standard grate. Prepare yourself for a flavor profile that balances the smokiness of the fire with the deep, oaky notes of quality bourbon.

Ingredients

The Meat

• 2 racks Baby Back Pork Ribs (membrane removed)

The Dry Rub

• 1/2 cup Brown Sugar (packed)
• 1 tbsp Paprika
• 1 tbsp Smoked Paprika
• 1 tbsp Kosher Salt
• 1 tsp Black Pepper (freshly ground)
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1/2 tsp Cayenne Pepper (optional for heat)

The Alabama Bourbon Glaze

• 1 cup High-Quality Bourbon
• 1 cup Ketchup
• 1/2 cup Brown Sugar
• 1/2 cup Apple Cider Vinegar
• 1 tbsp Worcestershire Sauce
• 1 tbsp Dijon Mustard
• 2 cloves Garlic (minced)
• 1/2 Small Onion (finely chopped)
• 2 tbsp Unsalted Butter

Instructions

Step 1: Prep and Season the Ribs

1. Begin by rinsing the ribs under cold water and patting them completely dry with paper towels. This ensures the rub adheres properly.
2. Turn the ribs over to the bone side and carefully remove the thin membrane (silverskin) by sliding a butter knife under it and peeling it back.
3. In a small bowl, mix all the dry rub ingredients together. Generously coat both sides of the ribs with the rub, pressing it into the meat. Let them sit at room temperature for 30 minutes to allow the flavors to penetrate.

Step 2: Fire Up the Arteflame

1. Build a medium-sized fire in the center of your Arteflame grill. You want to establish a solid coal bed that heats the griddle cooktop.
2. Aim for a cooktop temperature between 350°F and 400°F. The center ring will be hotter for searing, while the outer edges will be cooler for slower cooking.
3. Lightly oil the cooktop with a high smoke point oil (like grapeseed or canola) to prevent sticking.

Step 3: The Initial Sear and Slow Cook

1. Place the ribs meat-side down on the hotter part of the flat cooktop for about 2-3 minutes to get a nice golden sear. This locks in the juices.
2. Move the ribs to the outer edge of the grill (or use the optional grill grate riser) to cook slowly. If using the flat top, flip them bone-side down.
3. Cook for approximately 45 minutes to 1 hour, turning occasionally to ensure even heat distribution. You are looking for the meat to pull back slightly from the bone.

Step 4: Prepare the Bourbon Glaze

1. While the ribs are cooking, place a heat-safe saucepan directly on the flat cooktop.
2. Melt the butter and sauté the onions and garlic until they are soft and fragrant.
3. Add the bourbon carefully (it may flare up slightly), followed by the ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, and mustard.
4. Stir well and let the sauce simmer on a cooler part of the grill for 10-15 minutes until it thickens into a glaze.

Step 5: Glaze and Finish

1. In the last 15 minutes of cooking, generously brush the thickened bourbon glaze over the ribs.
2. Allow the glaze to caramelize on the hot ribs, becoming sticky and shiny. Be careful not to burn the sugars.
3. Remove the ribs from the grill and let them rest for 10 minutes before slicing.

Tips for Success

Mastering ribs on an Arteflame is all about heat management. Because the steel cooktop retains heat so efficiently, it is easy to over-char the exterior if you aren't careful. Keep the ribs moving toward the cooler outer edges if they are browning too quickly. A crucial tip is the "bend test"—when you pick up the rack with tongs in the center, the meat should crack slightly on the top surface; that is how you know they are tender. Additionally, do not skip resting the meat. Cutting into the ribs immediately after grilling will cause all those delicious juices to run out onto the cutting board, leaving you with dry meat. Finally, if you want an extra smoky flavor, add a few wood chunks to the fire about halfway through the cook.

Variations

While the Alabama bourbon glaze is a classic, you can easily tweak this recipe to suit different palates or dietary needs. The versatility of the glaze base allows for experimentation without losing that essential barbecue character. Here are a few ways to mix it up:

• Spicy Kick: Add chopped fresh jalapeños or a tablespoon of chipotle in adobo to the glaze for a smoky heat.
• Honey Garlic: Swap the brown sugar in the glaze for local honey and double the garlic for a stickier, more savory finish.
• Alcohol-Free: Substitute the bourbon with high-quality apple juice or non-alcoholic whiskey to keep it family-friendly while retaining depth.
• Asian Fusion: Add soy sauce, ginger, and sesame oil to the glaze for a sticky Asian-style rib.
• Coffee Rub: Add a tablespoon of finely ground espresso to the dry rub for a deeper, earthier crust that pairs beautifully with the bourbon.

Best pairings

These rich, savory ribs deserve sides that can stand up to their bold flavor profile without overpowering them. Since you already have the Arteflame fired up, utilize the flat top to cook your sides alongside the main event. Grilled vegetables are a natural choice, absorbing the smoky aroma of the wood fire. A fresh, acidic component is also recommended to cut through the richness of the pork and the sweetness of the bourbon glaze.

• Grilled Corn on the Cob: Roast them directly on the flat top with butter and chili lime salt.
• Creamy Coleslaw: The crunch and tang provide the perfect contrast to the tender, sticky ribs.
• Cast Iron Cornbread: Bake it right on the grill surface in a skillet for crispy edges.
• Grilled Asparagus: Wrapped in bacon or simply seasoned with lemon and sea salt.
• Drink Pairing: A glass of the same bourbon used in the glaze, served neat or on the rocks.

Conclusion

There you have it—a show-stopping recipe for Alabama Bourbon Glazed Ribs that highlights the incredible versatility of your Arteflame grill. This dish is more than just a meal; it is an experience that brings people together around the fire. The combination of the savory dry rub, the perfectly seared meat, and the complex, sweet heat of the bourbon glaze ensures that these ribs will be the highlight of any gathering. Don't be afraid to get your hands messy; that is the sign of a good barbecue. Fire up the grill, pour yourself a drink, and enjoy the process of creating BBQ perfection.