New Jersey Peach Glazed BBQ Ribs Recipe for Arteflame Grills

Introduction

There is a reason New Jersey is affectionately known as the Garden State, and nothing highlights this agricultural heritage quite like the peak-season sweetness of a Jersey peach. When you combine that lush, floral sweetness with the savory, smoky richness of pork ribs, you create a summer BBQ masterpiece that is impossible to resist. This recipe for New Jersey Peach Glazed BBQ Ribs is designed specifically for the Arteflame grill, taking advantage of its unique ability to provide both searing heat and controlled, indirect cooking zones. By making your own glaze from fresh, ripe fruit, you elevate a standard backyard cookout into a gourmet experience. The natural sugars in the peaches caramelize beautifully on the plancha, creating a sticky, finger-licking finish that balances perfectly with the spice of the dry rub. Whether you are hosting a large family reunion or an intimate dinner under the stars, these ribs are destined to be the highlight of your summer grilling season.

Ingredients

The Ribs & Dry Rub

• 2 racks of baby back ribs (membrane removed)
• 1/4 cup brown sugar, packed
• 2 tablespoons smoked paprika
• 1 tablespoon kosher salt
• 1 tablespoon coarse black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper (optional for heat)

The New Jersey Peach Glaze

• 3 large, ripe New Jersey peaches (peeled, pitted, and diced)
• 1 cup ketchup
• 1/2 cup apple cider vinegar
• 1/4 cup honey (local wildflower honey is best)
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 2 cloves garlic, minced
• 1 tablespoon vegetable oil (for the grill surface)

Instructions

Step 1: Prep and Season the Ribs

1. Start by patting the ribs dry with paper towels to remove excess moisture. This helps the rub adhere properly.
2. Remove the silverskin membrane from the back of the ribs if your butcher hasn't done so already. Lift a corner with a knife and pull it off using a paper towel for grip.
3. In a small bowl, mix the brown sugar, paprika, salt, pepper, garlic powder, onion powder, and cayenne.
4. Generously coat both sides of the ribs with the dry rub, pressing it into the meat. Let the ribs sit at room temperature for about 30 minutes while you prep the grill.

Step 2: Prepare the Arteflame and Glaze

1. Fire up your Arteflame grill. You want to establish a medium heat zone on the flat cooktop.
2. Place a small cast-iron saucepan directly on the flat cooktop surface. Add a drizzle of oil and sauté the minced garlic until fragrant (about 30 seconds).
3. Add the diced peaches, ketchup, apple cider vinegar, honey, Worcestershire sauce, and Dijon mustard to the pan.
4. Let the sauce simmer gently on the cooktop, stirring occasionally, until the peaches break down and the sauce thickens (about 15-20 minutes). Mash the peaches with a fork for a smoother texture if desired. Move the pan to a cooler outer edge to keep warm.

Step 3: Grill the Ribs

1. Oil the flat cooktop of the Arteflame lightly.
2. Place the ribs on the cooktop. For the initial cook, you want to use the indirect heat method. Position the ribs toward the outer edge of the ring where the heat is moderate, bone-side down first.
3. Cook for about 20-25 minutes per side, turning occasionally to ensure even cooking without burning the sugar in the rub. The Arteflame's radiant heat will cook them through while keeping them juicy.

Step 4: Glaze and Sear

1. Once the ribs are tender and the meat has pulled back slightly from the bones (internal temp around 190°F), move them closer to the center of the grill for a higher heat.
2. Brush the warm peach glaze generously over the ribs.
3. Sear the glazed ribs for 2-3 minutes per side. The goal is to caramelize the sauce into a sticky, glossy coating without charring it to a crisp. Watch closely as the sugars can burn quickly.

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.
3. Slice between the bones, garnish with any remaining fresh peach slices, and serve immediately.

Tips

Cooking ribs on the Arteflame cooktop is different from a traditional smoker; it requires active temperature management. Because the Arteflame cooks via conductive heat on the griddle plate, you get an incredible crust that you can't achieve in a smoker alone. To ensure your ribs are tender, keep them on the cooler outer zones of the cooktop for the majority of the cooking time. If they seem to be browning too fast, rotate them more frequently or move them further from the center fire. For the glaze, using overripe peaches is actually a benefit—they break down faster and have a higher sugar content, leading to a richer sauce. Finally, never skip the resting period. Cutting into the ribs immediately after pulling them off the heat will cause all those delicious juices to run out onto the board rather than staying inside the meat where you want them.

Variations

This recipe is highly adaptable depending on your flavor preferences and what produce is in season. You can easily tweak the profile from sweet to spicy or add a different depth of flavor. Here are a few favorite variations to try on your grill:

• Bourbon Peach Ribs: Add a shot (2 oz) of bourbon to the sauce while it simmers for a smoky, woody depth.
• Spicy Habanero Peach: Add one finely minced habanero pepper to the glaze for a significant kick that cuts through the sweetness.
• Apricot-Ginger Glaze: Swap peaches for apricots and add a tablespoon of grated fresh ginger for a zesty twist.
• Nectarine & Thyme: Use nectarines instead of peaches and add fresh thyme leaves to the glaze for an earthy, herbal note.
• Smoky Chipotle: Stir in a tablespoon of chipotle peppers in adobo sauce to the glaze for a southwestern flair.

Best pairings

These rich, sweet, and sticky ribs deserve sides that can stand up to their bold flavor without overpowering them. Since you already have the Arteflame fired up, it makes sense to cook your sides right alongside the main course. The goal is to balance the meal with acidity, crunch, or starch.

• Grilled Corn on the Cob: Grill fresh corn directly on the flat top with butter and chili lime salt.
• Classic Coleslaw: A vinegar-based slaw cuts through the richness of the pork and pairs perfectly with the sweet glaze.
• Grilled Asparagus: Toss with olive oil and lemon zest, then sear quickly on the cooktop.
• Potato Salad: A creamy mustard-based potato salad is a traditional BBQ staple that works wonders here.
• Summer Shandy: A light beer mixed with lemonade echoes the citrus notes and refreshes the palate.

Conclusion

New Jersey Peach Glazed BBQ Ribs are more than just a meal; they are a celebration of summer's bounty and the joy of outdoor cooking. The Arteflame grill brings out the best in these ingredients, providing a cooking environment that caramelizes the sugars and renders the fat to perfection. By taking the time to make your own glaze from fresh peaches, you create a depth of flavor that store-bought sauces simply cannot replicate. We hope this recipe inspires you to gather your friends and family, light up the grill, and enjoy the sweet, savory, and smoky flavors of the season. Once you try these sticky ribs, they are guaranteed to become a recurring favorite in your BBQ repertoire.