Connecticut Blueberry BBQ Grilled Ribs

Introduction

These Connecticut Blueberry BBQ Grilled Ribs are slow-cooked to tender perfection and seared to lock in all the juices, finished with a rich, tangy-sweet blueberry BBQ sauce. Using the Arteflame grill, you’ll achieve a steakhouse-quality sear before letting the ribs develop a deep, flavorful crust on the flat-top griddle. Perfect for backyard gatherings or weekend feasts, these ribs will impress with their balance of smoky, fruity, and savory flavors.

Ingredients

• 2 racks of baby back ribs
• 1 tablespoon kosher salt
• 1 tablespoon black pepper
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper
• 2 cups fresh blueberries
• 1 cup ketchup
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 2 tablespoons butter

Instructions

Step 1: Prepare the Arteflame grill

1. Pour some vegetable oil on three paper napkins.
2. Place the soaked napkins in the center of the grill.
3. Stack firewood over the napkins and light them.
4. Allow the grill to heat up for about 20 minutes until the center grill grate reaches 1,000°F.

Step 2: Prepare the ribs

1. Pat the ribs dry with paper towels.
2. Mix salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper in a small bowl.
3. Rub the seasoning mix evenly over both sides of the ribs.

Step 3: Sear the ribs

1. Place the ribs on the center grill grate and sear each side for about 2 minutes until a deep brown crust forms.

Step 4: Slow-cook on the flat cooktop

1. Move the ribs to the flat cooktop griddle, closer to the outer edges where the heat is moderate.
2. Cook for about 1.5 hours, flipping occasionally.

Step 5: Prepare the Connecticut blueberry BBQ sauce

1. Place fresh blueberries, ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, and Dijon mustard onto the flat griddle.
2. Cook while stirring and mashing the blueberries until the sauce thickens (around 10 minutes).
3. Add butter and mix well.

Step 6: Finish the ribs

1. Glaze the ribs with the Connecticut blueberry BBQ sauce.
2. Continue grilling for another 10 minutes, flipping occasionally.
3. Remove the ribs when their internal temperature reaches 195°F.
4. Let the ribs rest for 10-15 minutes before slicing.

Tips

• Remove the ribs from the grill when they reach 180°F as they will continue cooking.
• Use a digital thermometer to ensure the perfect tenderness.
• Reserve some BBQ sauce for dipping.
• For extra smokiness, place a few applewood chunks on the fire.
• Make sure to slice the ribs against the grain for maximum tenderness.

Variations

1. Spicy Maple BBQ Ribs: Replace brown sugar with maple syrup and add extra cayenne for heat.
2. Honey Bourbon BBQ Ribs: Substitute brown sugar with honey and add a splash of bourbon to the sauce.
3. Garlic Herb Ribs: Enhance the rub with fresh rosemary, thyme, and garlic.
4. Asian Style Ribs: Use soy sauce, hoisin, and ginger instead of the traditional BBQ sauce.
5. Classic BBQ Ribs: Skip the blueberry sauce and use a simple smoked BBQ glaze.

Conclusion

These Connecticut Blueberry BBQ Grilled Ribs will take your grilling to the next level. The Arteflame grill locks in the juices and gives the ribs a perfect texture, while the blueberry BBQ sauce adds a unique twist. Serve them at your next gathering and impress your guests with the ultimate backyard BBQ experience.

Best pairings

• Grilled corn on the cob
• Coleslaw with a tangy dressing
• Roasted sweet potatoes
• Grilled asparagus
• A glass of chilled Connecticut blueberry wine