Authentic Indiana Hoosier BBQ Ribs Recipe on the Arteflame Grill

Indiana might be famous for fast cars and basketball, but the Hoosier State holds a best-kept secret in the world of barbecue: a rib style that perfectly balances sweet, savory, and sticky. Unlike the dry-rub-heavy styles of the South, Indiana Hoosier BBQ ribs focus on a rich, caramelized sauce and fall-off-the-bone tenderness. Cooking these ribs on the Arteflame grill elevates the experience entirely. The unique design allows you to get a wood-fired sear on the center grill grate before moving the ribs to the solid carbon steel cooktop. This method provides consistent heat distribution, ensuring the meat renders its fat slowly without the risk of flare-ups charring your precious glaze. Whether you are hosting a tailgate or a Sunday family dinner, these ribs bring the comforting, hearty flavors of the Midwest straight to your backyard.

Ingredients

The Meat & Binder

• 2 racks Baby Back Ribs (membrane removed)
• 1/4 cup Yellow Mustard (used as a binder)
• 2 tbsp Unsalted Butter (for finishing)

Hoosier Dry Rub

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

Sticky Hoosier BBQ Sauce

• 1 cup Ketchup
• 1/2 cup Brown Sugar
• 1/4 cup Apple Cider Vinegar
• 1 tbsp Worcestershire Sauce
• 1 tbsp Honey or Molasses
• 1 tsp Liquid Smoke (optional, if not using wood fire)
• 1/2 tsp Cayenne Pepper (optional for heat)

Instructions

Step 1: Prep the Ribs

1. Begin by rinsing the ribs under cold water and patting them completely dry with paper towels.
2. Turn the ribs bone-side up. Locate the thin, silvery membrane (silverskin) covering the bones. Use a butter knife to pry up a corner, then grip it with a paper towel and peel it off in one clean strip. This ensures the smoke and seasoning penetrate the meat.
3. Slather the yellow mustard generously over both sides of the ribs. This won't add flavor but acts as glue for the rub.

Step 2: Apply the Rub

1. In a small bowl, mix the brown sugar, paprika, garlic powder, onion powder, salt, pepper, and cumin until well combined.
2. Sprinkle the rub liberally over the ribs, pressing it into the meat with your hands. Ensure even coverage on the top, bottom, and sides.
3. Let the ribs sit at room temperature for about 30 minutes while you prep the grill, allowing the rub to sweat and adhere.

Step 3: Fire Up the Arteflame

1. Build a fire in the center of your Arteflame grill using seasoning wood or charcoal. You want to establish a medium-hot fire.
2. Wait until the flat steel cooktop reaches a cooking temperature. You will want to utilize the medium-heat zones (halfway between the center and the outer edge) for the majority of the cook.
3. Lightly oil the cooktop with a high-smoke point oil like grapeseed or canola.

Step 4: The Cook

1. Place the ribs bone-side down on the flat cooktop, not directly over the center fire, but close enough to get consistent heat (approx 275°F - 300°F zone).
2. Cook for about 45 minutes to an hour, rotating them occasionally to ensure even cooking. You are looking for a beautiful mahogany crust to form.
3. Flip the ribs meat-side down for 15-20 minutes to render the fat and crisp up the bark.

Step 5: Sauce and Finish

1. While the ribs are cooking, mix all the sauce ingredients in a small saucepan. You can place this pot directly on the flat cooktop to warm up and thicken.
2. Once the meat has pulled back from the bones about half an inch, brush the warm BBQ sauce generously over the ribs.
3. Move the ribs briefly to the center grill grate for a final sear. This caramelizes the sugars in the sauce immediately. Watch closely—this takes only 1-2 minutes per side.
4. Remove from heat, top with a pat of butter, tent with foil, and let rest for 10 minutes before slicing.

Tips

Mastering ribs on the Arteflame requires understanding heat management. Unlike a traditional smoker where you set a dial, the Arteflame cooktop has various heat zones. Keep the ribs in the medium-heat zone (the middle ring of the flat top) for the majority of the cooking process to ensure the inside cooks through before the outside burns. A crucial tip for tenderness is the "bend test." When you lift the rack with tongs from one end, the meat should crack slightly on the surface; this indicates they are tender and ready. Finally, don't skip the resting period. Allowing the ribs to rest under foil allows the juices to redistribute throughout the meat, ensuring every bite is moist. If the ribs look dry during the cook, feel free to spritz them with a 50/50 mix of apple cider vinegar and water.

Variations

While the classic Hoosier style is sweet and savory, you can easily adapt this recipe to suit different palates or dietary needs. The versatility of the Arteflame allows you to cook different styles simultaneously on different sections of the grill. Experimenting with the wood choice for your fire can also alter the flavor profile significantly; try cherry or apple wood for a fruitier smoke that complements pork beautifully.

• Spicy Hoosier Ribs: Add 1 tablespoon of crushed red pepper flakes to the rub and double the cayenne in the sauce for a kick.
• Maple Bourbon Glaze: Substitute the honey in the sauce for maple syrup and add a shot of bourbon during the simmering process.
• Mustard-Based Style: If you prefer a tangier profile, swap the ketchup base for a yellow mustard base and reduce the sugar by half.
• Asian Fusion: Swap the BBQ sauce for a Hoisin and ginger glaze, and top with sesame seeds and green onions after searing.
• Dry Style: Skip the sauce entirely and simply baste with melted butter and apple cider vinegar during the final 30 minutes.

Best pairings

A rack of Indiana Hoosier BBQ ribs deserves sides that can stand up to the bold flavors without overpowering them. In the Midwest, a barbecue isn't complete without corn. Since you are already using the Arteflame, grill fresh corn on the cob right alongside the ribs until the kernels are charred and sweet. Another classic pairing is a creamy, tangy coleslaw; the acidity and crunch cut through the richness of the pork fat and sticky sauce perfectly. For a starch, consider grilled potato wedges or a classic Hoosier sugar cream pie for dessert to round out the regional theme.

• Grilled Corn on the Cob with chili lime butter.
• Creamy Vinegar-based Coleslaw.
• Baked Beans with bacon and brown sugar.
• Grilled Potato Wedges seasoned with rosemary.
• Cornbread with honey butter.

Conclusion

Creating authentic Indiana Hoosier BBQ Ribs on the Arteflame grill is more than just following a recipe; it is about embracing the art of outdoor cooking. The combination of the smoky sear from the center grate and the gentle roasting from the flat cooktop produces a texture and flavor profile that is hard to replicate with any other method. These ribs are sticky, sweet, and undeniably satisfying, representing the heart of Midwestern hospitality. Whether you are a seasoned pitmaster or a weekend griller, this recipe is sure to become a staple in your culinary repertoire. Gather your friends, fire up the grill, and enjoy the delicious results.