Grilled Apple Cinnamon Pork Ribs – New Hampshire Style

Introduction

Transport your taste buds to New Hampshire with these Grilled Apple Cinnamon Pork Ribs. Marinated in tangy apple cider and warm cinnamon, the ribs are seared over 1,000°F on the Arteflame grill’s center grate, then finished to tender perfection on the surrounding flat top cooktop using the reverse sear method. This recipe creates the perfect balance of sweet, smoky, and savory—all without needing a smoker or oven.

Ingredients

• 2 full racks of pork baby back ribs (membrane removed)
• 2 cups apple cider
• 2 tbsp brown sugar
• 2 tsp ground cinnamon
• 1 tbsp kosher salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional)
• 2 tbsp melted butter (for grilling)
• 1 apple (sliced thin, for garnishing and grilling)
• Fresh rosemary sprigs (optional, for serving)

Instructions

Step 1: Fire up the Arteflame grill

1. Pour vegetable oil on three paper napkins.
2. Set the soaked napkins in the center of the Arteflame grill.
3. Stack dry firewood over the napkins.
4. Light the napkins and let the fire build.
5. Wait 20 minutes until the center grate reaches 1,000°F and the flat cooktop is hot.

Step 2: Prepare the marinade

1. In a large bowl, mix apple cider, brown sugar, cinnamon, salt, pepper, smoked paprika, and cayenne (if using).
2. Place the ribs in a large zip-top bag or shallow dish and pour in the marinade.
3. Marinate in the refrigerator for at least 4 hours or overnight for best flavor.

Step 3: Sear the ribs

1. Remove ribs from marinade and pat dry. Lightly brush with melted butter.
2. Season with additional salt and pepper if desired.
3. Place ribs meat-side down onto the center grill grate to sear each side for about 2 minutes per side.
4. Use tongs to rotate until ribs have a deep golden-brown crust.

Step 4: Finish on the flat griddle cooktop

1. Move the seared ribs to the Arteflame's outer flat cooktop surface.
2. Cook low and slow for 45–60 minutes, rotating occasionally. Use a meat thermometer, and remove ribs when the internal temp is around 200°F. Pull ribs off the grill at 185°F as they continue to rise after removing.
3. Grill apple slices on the flat top for 3–4 minutes per side until caramelized.

Step 5: Rest and serve

1. Let ribs rest for 10–15 minutes before slicing.
2. Plate with grilled apple slices and garnish with fresh rosemary sprigs.

Tips

• Reverse searing helps lock in moisture and flavor—don’t skip the initial high-heat sear.
• Use butter instead of oil for a richer, caramelized flavor.
• Keep the ribs near the cooler outer edge of the flat top to prevent overcooking.
• Save leftover marinade (that hasn’t touched raw meat) for basting or to drizzle over ribs before serving.
• Use a thermometer to monitor internal temp accurately—aim for 200°F final temp.

Variations

1. Maple Dijon Twist: Swap apple cider for maple syrup and mix in 2 tbsp Dijon mustard for a sweet-spicy glaze.
2. Bourbon Peach Ribs: Replace apple cider with peach nectar and add a splash of bourbon to the marinade.
3. Honey Garlic Ribs: Use honey and soy sauce in place of apple cider, then add crushed garlic for a sticky, savory finish.
4. Pineapple Ginger Ribs: Swap the apple cider for pineapple juice and add fresh grated ginger for a tropical zing.
5. Spicy Apple Chipotle Ribs: Add chipotle powder to the cinnamon marinade and finish ribs with a squeeze of lime.

Best pairings

• Grilled cornbread with honey butter
• Smoky baked beans prepared on the flat top
• Griddled sweet potato wedges with cinnamon sugar
• Chilled apple cider or a malty amber ale
• Fresh coleslaw with green apple slivers

Conclusion

Making these Apple Cinnamon Pork Ribs on your Arteflame grill brings out a flavor you can’t get anywhere else. Using high-heat searing and reverse searing on the flat top ensures juicy, thoroughly cooked, perfectly caramelized ribs every time. Embrace the unique flavors of New Hampshire and enjoy grilling with zero cleanup hassle.