Utah Bear Lake Raspberry BBQ Ribs Recipe on the Arteflame Grill

Introduction

There is nothing quite like the legendary raspberries from Bear Lake, Utah. Known for their intense sweetness, vibrant color, and slight tartness, they provide the perfect foundation for a barbecue sauce that breaks the mold. When paired with savory, tender pork ribs, the result is a culinary masterpiece that captures the essence of the American West. This recipe for Utah Bear Lake Raspberry BBQ Ribs balances the natural sugars of the fruit with a hint of heat, creating a sticky, caramelized glaze that is impossible to resist.

Cooking these ribs on an Arteflame grill elevates the dish entirely. Unlike traditional smokers, the Arteflame’s plancha-style cooktop allows you to sear the meat to lock in juices while simultaneously roasting the sauce into a perfect lacquer. The high-heat center and cooler outer zones give you complete control over the caramelization process, ensuring the sugars in the raspberry sauce char beautifully without burning. Get ready to impress your friends and family with a meal that tastes like a summer day by the lake.

Ingredients

The Ribs & Rub

• 2 racks Baby Back Ribs (membrane removed)
• 1/4 cup Brown Sugar
• 1 tbsp Smoked Paprika
• 1 tbsp Kosher Salt
• 1 tsp Black Pepper
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1/2 tsp Cayenne Pepper (optional for heat)

Bear Lake Raspberry BBQ Sauce

• 2 cups Fresh or Frozen Raspberries (Bear Lake variety if available)
• 1 cup Ketchup
• 1/2 cup Apple Cider Vinegar
• 1/4 cup Honey or Molasses
• 2 cloves Garlic, minced
• 1 Jalapeño, seeded and finely diced (adjust for spice preference)
• 1 tbsp Worcestershire Sauce
• 1 tsp Liquid Smoke (optional)
• Salt and Pepper to taste

Instructions

Step 1: Prep and Season the Ribs

1. Start by rinsing the ribs and patting them completely dry with paper towels. This helps the rub adhere properly and encourages a better crust.
2. Turn the ribs over to the bone side and remove the silverskin membrane. Use a butter knife to pry up a corner, grab it with a paper towel, and pull it off in one sheet.
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. Let the ribs sit at room temperature for 30 minutes to allow the flavors to penetrate the meat.

Step 2: Create the Raspberry BBQ Sauce

1. While the ribs are resting, prepare your sauce. You can do this on the stovetop or directly on the Arteflame using a heat-safe saucepan.
2. Combine the raspberries, ketchup, apple cider vinegar, honey, minced garlic, jalapeño, and Worcestershire sauce in the pan.
3. Simmer over medium heat (or the cooler zone of the Arteflame) for 15–20 minutes. As the raspberries break down, mash them with a spoon to release their juices.
4. Once the sauce has thickened, remove it from the heat. For a smoother sauce, you can strain out the seeds, but leaving them in adds a rustic, authentic texture.

Step 3: Fire Up the Arteflame

1. Build a medium-sized fire in the center of your Arteflame grill. Allow the cooktop to heat up for about 15-20 minutes.
2. Lightly oil the flat steel cooktop to prepare the surface for grilling. You want a consistent medium heat on the outer ring for the initial cooking phase.

Step 4: Grill the Ribs

1. Place the ribs bone-side down on the flatter, cooler outer zone of the cooktop. You want them to cook slowly. If you have a grill grate riser for the center, you can also place them there to absorb smoke flavor without direct searing yet.
2. Cook for approximately 25-30 minutes per side, turning occasionally to ensure even cooking. The goal is to cook the meat through before applying the sugary sauce.
3. If the ribs are browning too fast, move them further toward the edge of the grill where the temperature is lower.

Step 5: Glaze and Sear

1. Once the meat has pulled back slightly from the bones and is tender, it's time to glaze.
2. Brush a generous layer of the Raspberry BBQ Sauce onto both sides of the ribs.
3. Move the ribs slightly closer to the center of the grill (but not directly over the open flames) to caramelize the sauce.
4. Grill for an additional 2-3 minutes per side, watching closely. The sugars in the raspberries and honey will bubble and char quickly. Apply a second coat of sauce just before removing from the grill.
5. Rest the ribs for 10 minutes before slicing.

Tips

Success with fruit-based BBQ sauces relies heavily on temperature management. Because raspberries and honey contain natural sugars, they can go from caramelized to burnt in seconds if exposed to the high heat of the Arteflame center too early. Always wait until the last 5 to 10 minutes of cooking to apply your sauce. This ensures the meat is fully cooked while the sauce remains sticky and flavorful, not bitter. If you are using frozen raspberries, thaw and drain excess liquid beforehand to ensure your sauce thickens up nicely within the cooking time.

Additionally, properly removing the membrane (silverskin) from the back of the ribs is non-negotiable. Leaving it on prevents the dry rub from penetrating the meat and creates a tough, chewy texture that ruins the bite. If you are struggling to get a grip on it, use a paper towel for traction. Finally, keep a spray bottle of apple juice or water handy while grilling; if the griddle gets too hot, a quick spritz can cool down the surface area immediately around the ribs.

Variations

This raspberry BBQ profile is incredibly versatile and can be tweaked to suit various palates. If you don't have ribs on hand, this sauce works wonders on grilled chicken thighs or pork chops. Here are a few ways to mix up the recipe:

• Spicy Kick: Swap the jalapeño for a habanero pepper or add a teaspoon of crushed red pepper flakes to the sauce for a serious heat upgrade.
• Smoky Chipotle: Add one chopped chipotle pepper in adobo sauce to the raspberry mixture for a deep, smoky undertone that pairs well with the fruit.
• Berry Blend: If raspberries are out of season, try a mix of blackberries and raspberries for a darker, richer sauce color and flavor.
• Bourbon Glaze: Add a shot of your favorite bourbon to the sauce while it simmers for an oaky, vanilla finish.
• Asian Fusion: Add a tablespoon of soy sauce and a teaspoon of fresh grated ginger to the BBQ sauce for an umami twist.

Best pairings

To round out this Utah-inspired feast, you need sides that can stand up to the bold, sweet, and tangy flavors of the ribs. Since you already have the Arteflame fired up, utilize the flat top to cook your sides alongside the main course. The fresh, fruity notes of the ribs pair exceptionally well with creamy or savory sides that cleanse the palate.

• Grilled Corn on the Cob: Roast the corn directly on the flat top with butter and chili powder for a smoky street-corn style side.
• Creamy Coleslaw: A tangy, vinegar-based or creamy slaw provides a crunchy texture contrast to the tender meat.
• Grilled Peaches: Keep the fruit theme going by grilling peach halves on the Arteflame until caramelized, served with a dollop of mascarpone.
• Garlic Butter Green Beans: Sauté fresh green beans on the cooktop with minced garlic and sea salt.
• Jalapeño Cornbread: A classic BBQ staple that soaks up any extra sauce left on the plate.

Conclusion

These Utah Bear Lake Raspberry BBQ Ribs are more than just a meal; they are a celebration of regional flavors and outdoor cooking. The combination of the tart raspberries with the savory, smoky pork creates a flavor profile that is sophisticated yet undeniably comfort food. By using the Arteflame grill, you achieve a professional-level sear and caramelization that standard gas grills simply cannot replicate.

Whether you are hosting a summer backyard party or just looking to elevate your weekend dinner, this recipe is a guaranteed crowd-pleaser. The sticky red glaze looks stunning on the plate, and the taste will have your guests asking for the secret ingredient. Gather your ingredients, fire up the grill, and enjoy a taste of the mountains right in your own backyard.