Oklahoma Ranch-Style Grilled Pork Ribs

Introduction

If you're looking for the ultimate backyard BBQ experience, these Oklahoma Ranch-Style Grilled Pork Ribs are the way to go. Using the Arteflame Grill, we’ll take full advantage of the high-heat center grill grate to sear the ribs at over 1,000°F, locking in every juicy bite. We'll finish them slowly on the surrounding flat cooktop with a bold, dry rub and a tangy mop sauce. This recipe perfectly blends smoky, savory, and tangy in true Oklahoma style—all without the need for an oven or pans.

Ingredients

• 2 full racks of pork spare ribs
• 3 tbsp brown sugar
• 1 tbsp smoked paprika
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp cayenne pepper (optional for heat)
• 1 tbsp butter (for the griddle)
• Mop Sauce:
• ¾ cup apple cider vinegar
• ¼ cup yellow mustard
• 2 tbsp Worcestershire sauce
• 1 tbsp brown sugar
• 1 tsp crushed red pepper flakes
• 1 tsp dry mustard
• 1 tsp garlic powder

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour vegetable oil on three paper napkins.
2. Place the napkins in the grill fire bowl and stack firewood on top.
3. Light the napkins and allow the fire to establish. In about 20 minutes, your grill will be ready for cooking.

Step 2: Prepare the Dry Rub

1. In a small bowl, mix brown sugar, smoked paprika, salt, pepper, garlic powder, onion powder, and cayenne.
2. Rub the mixture generously over both sides of the ribs.
3. Let the ribs sit at room temperature while the grill heats.

Step 3: Sear the Ribs

1. Once the center grill grate hits about 1,000°F, place each rib rack bone-side down and sear for about 2 minutes per side to lock in juices.
2. Use tongs to flip and ensure strong grill marks.

Step 4: Slow Cook on the Flat Griddle

1. Move the ribs to the outer flat cooktop, bone-side down, near the mid-zone heat area.
2. Add a pat of butter to the griddle and let it melt under the ribs for added flavor.
3. Cook low and slow for 90 minutes to 2 hours, turning occasionally.

Step 5: Apply the Mop Sauce

1. In a bowl, mix all mop sauce ingredients thoroughly.
2. After the first 45 minutes, start brushing the mop sauce onto the ribs every 15 minutes to build up flavor.

Step 6: Check Doneness

1. Use a meat thermometer to monitor internal temperature.
2. Remove ribs from the grill when internal temp reaches 195°F (carry-over cooking will finish at 210°F).
3. Let rest for 10 minutes before slicing.

Tips

• Always let the meat rest after grilling to redistribute juices.
• Adjust rib positioning based on heat zones for even cooking.
• Don't skip searing—Arteflame’s center grate delivers a steakhouse-quality crust that locks in juices.
• Butter enhances flavor—ditch olive oil for high-temp grilling sessions.
• Grilling the mop sauce into the ribs builds a deep caramelized flavor over time.

Variations

1. Spicy Oklahoma Ribs: Add extra cayenne and a dash of chipotle powder in the rub for a kick.
2. Sweet Bourbon Glaze: Swap mop sauce with a blend of honey, bourbon, and BBQ sauce for a sweeter rib experience.
3. Tex-Mex Ribs: Add cumin and chili powder to the rub, and brush with a smoky adobo mop sauce.
4. Kansas City Style: Skip the vinegar-based mop and use a thick molasses-based BBQ sauce at the end.
5. Garlic Herb Ribs: Infuse melted butter with minced garlic and rosemary to brush on the ribs during cooking.

Best Pairings

• Grilled corn with chili-lime butter (made right on the griddle)
• Cast-iron-style smashed potatoes with rosemary
• Charred green beans and shallots
• Pickled red onions and jalapeños for a tangy crunch
• Cold Oklahoma-style beer or sparkling apple cider

Conclusion

These Oklahoma Ranch-Style Grilled Pork Ribs take full advantage of the Arteflame Grill's high-heat searing and slow-cooking zones. With a bold dry rub, zesty mop sauce, and kissed by open fire, this dish is a true backyard BBQ masterpiece. You'll love how the ribs caramelize, stay moist, and deliver mouthwatering flavor, all without the need for an oven.