Smoky Delaware Bourbon Glazed Baby Back Ribs on the Arteflame Grill

Introduction

There is truly nothing that compares to the sensory experience of grilling baby back ribs over an open wood fire. This recipe for Delaware Bourbon Glazed Baby Back Ribs takes the classic backyard barbecue staple and elevates it with a deep, complex sweetness and a satisfying smoky finish. By using the Arteflame grill, you gain the unique advantage of zonal cooking—allowing you to sear the meat to lock in moisture while simultaneously slow-roasting it to fall-off-the-bone tenderness. The star of the show is, of course, the Delaware-style bourbon glaze, which combines the caramel notes of good whiskey with the tang of vinegar and the heat of spices. Whether you are hosting a large summer gathering or preparing a special weekend family dinner, this recipe delivers a gourmet experience that feels authentically rustic and incredibly flavorful. Get ready to impress your guests with ribs that are sticky, savory, and perfectly charred.

Ingredients

The Ribs and Rub

• 2 racks of baby back ribs (membrane removed)
• 1/4 cup brown sugar, packed
• 1 tbsp kosher salt
• 1 tbsp smoked paprika
• 1 tsp black pepper, freshly ground
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper (optional for heat)
• 1 tsp dry mustard

The Delaware Bourbon Glaze

• 1 cup ketchup
• 1/2 cup Bourbon whiskey (choose a brand you enjoy drinking)
• 1/3 cup apple cider vinegar
• 1/4 cup molasses
• 2 tbsp Worcestershire sauce
• 1 tbsp soy sauce
• 2 cloves garlic, minced
• 1 tsp onion powder
• 1/2 tsp crushed red pepper flakes

Instructions

Step 1: Prep the Ribs

1. Begin by removing the ribs from their packaging and patting them dry with paper towels.
2. Flip the racks over to the bone side and carefully peel off the thin silver skin membrane. This ensures the rub penetrates the meat and the ribs are tender.
3. In a small bowl, mix the brown sugar, salt, paprika, pepper, garlic powder, onion powder, cayenne, and dry mustard to create your dry rub.
4. Generously coat both sides of the rib racks with the spice mixture, pressing it gently into the meat. Let the ribs sit at room temperature for about 30 minutes while you prep the grill.

Step 2: Prepare the Glaze

1. While the ribs are resting, place a cast-iron sauce pot directly on the flat cooktop of your Arteflame grill.
2. Combine the ketchup, bourbon, apple cider vinegar, molasses, Worcestershire sauce, soy sauce, minced garlic, onion powder, and red pepper flakes in the pot.
3. Stir the mixture well and let it simmer gently on a cooler zone of the cooktop for 15-20 minutes until it thickens into a rich glaze. Remove from heat and set aside.

Step 3: Grill the Ribs

1. Fire up your Arteflame grill. You want a medium-high heat on the center grate and a medium heat on the flat cooktop surrounding it.
2. Place the ribs bone-side down on the flat cooktop, ensuring they are not directly over the hottest part of the fire to prevent burning. Cook for about 20-30 minutes, rotating them occasionally for even cooking.
3. Flip the ribs to the meat side to get a nice sear and crust, cooking for another 10-15 minutes. The internal temperature should reach about 190°F (88°C) for optimal tenderness.

Step 4: Glaze and Finish

1. During the last 10 minutes of cooking, begin brushing the bourbon glaze generously over the ribs.
2. Move the ribs closer to the fire for just a minute or two to caramelize the sugars in the bourbon and molasses, watching carefully to ensure they don't char too much.
3. Apply a second coat of glaze right before removing the ribs from the grill.

Step 5: Rest and Serve

1. Remove the ribs from the grill and place them on a cutting board.
2. Tent loosely with foil and let them rest for 10 minutes. This allows the juices to redistribute throughout the meat.
3. Slice between the bones and serve immediately with extra glaze on the side.

Tips

Cooking on an Arteflame grill offers a unique experience compared to traditional gas or charcoal grills. The key to success with these bourbon glazed ribs is managing your heat zones. Use the outer ring of the flat top for slower cooking and the inner ring for high-heat searing. If the ribs seem to be browning too quickly before the inside is tender, move them further away from the center fire opening. Additionally, do not skip the resting period for the meat; slicing into the ribs immediately off the grill will cause all the delicious juices to run out, leaving you with dry meat. For the glaze, using a quality bourbon matters—the alcohol cooks off, but the flavor profile remains. If the sauce becomes too thick while simmering on the grill, you can thin it out with a splash of apple juice or water.

Variations

While the Delaware Bourbon Glaze is a classic, you can easily tweak this recipe to suit different palate preferences or dietary needs. The versatility of the Arteflame allows you to experiment with different flavor profiles while maintaining that signature wood-fired taste. Here are a few ways to mix things up:

• Spicy Kick: Add a chopped chipotle pepper in adobo sauce to the glaze for a smoky heat that pairs perfectly with the bourbon.
• Maple Twist: Substitute the molasses with pure maple syrup for a lighter, more autumnal sweetness.
• Honey Garlic: Reduce the ketchup amount and increase the garlic and honey for a stickier, more savory glaze.
• Non-Alcoholic: Substitute the bourbon with apple juice or a non-alcoholic whiskey alternative if serving to a crowd that avoids alcohol.
• Asian Fusion: Add ginger and hoisin sauce to the glaze and finish the ribs with sesame seeds and green onions.

Best pairings

These rich, savory ribs deserve sides that can stand up to their bold flavor without overpowering them. Since you are already cooking on the Arteflame, it makes sense to utilize the flat top for your side dishes as well. Comfort food staples work best here, providing a balance of texture and acidity to cut through the richness of the pork and the sweetness of the bourbon glaze. Consider these options to complete your feast:

• Grilled Corn on the Cob: Wrap corn in foil with butter and herbs and toss them on the grill alongside the ribs.
• Creamy Coleslaw: The crunch and tang of a vinegar or mayo-based slaw provide the perfect contrast to the tender meat.
• Cast Iron Cornbread: Bake a skillet of jalapeño cornbread right on the grill surface.
• Grilled Asparagus: Toss with olive oil and lemon zest, then sear quickly on the flat top.
• Potato Salad: A classic mustard-based potato salad complements the BBQ flavors beautifully.

Conclusion

These Delaware Bourbon Glazed Baby Back Ribs represent the pinnacle of outdoor cooking on the Arteflame. The combination of the dry rub's spice, the smoke from the wood fire, and the deep, caramel-like sweetness of the bourbon glaze creates a flavor profile that is complex yet incredibly comforting. By mastering the heat zones of your grill, you transform simple ingredients into a restaurant-quality meal right in your backyard. This recipe is more than just dinner; it is a celebration of fire, flavor, and good company. We hope you enjoy making these ribs as much as you will enjoy eating them. Don't forget to keep the extra sauce warm for dipping—it's usually the first thing to run out!