Virginia Spiced Apple Cider Grilled Pork Ribs

Introduction

When fall rolls into Virginia, there’s no better way to capture the season's warmth than with these Spiced Apple Cider Grilled Pork Ribs. The Arteflame grill brings this dish to life by searing the pork on its 1,000°F center grate and finishing it on the surrounding flat top for perfectly juicy, fall-off-the-bone ribs. Infused with apple cider and cinnamon, these ribs are a celebration of crisp air, smoky wood, and autumn spices—all straight from the grill.

Ingredients

• 2 racks of pork baby back ribs
• 2 cups apple cider
• 2 tsp ground cinnamon
• 1 tsp ground cloves
• 1 tsp smoked paprika
• 1 tbsp brown sugar
• 1 tbsp Dijon mustard
• Salt and pepper to taste
• 2 tbsp unsalted butter (for griddle surface)
• Firewood for Arteflame grill
• Vegetable oil and 3 paper napkins (for lighting grill)

Instructions

Step 1: Prep the Arteflame Grill

1. Pour vegetable oil on 3 paper napkins and place them in the grill base.
2. Stack firewood over the napkins and light the paper.
3. Let the fire burn until the center grate reaches 1,000°F, about 20 minutes.

Step 2: Marinate the Ribs

1. In a bowl, mix apple cider, cinnamon, cloves, paprika, brown sugar, mustard, salt, and pepper.
2. Place the ribs in a large zip-lock bag or tray and pour the marinade over them.
3. Let marinate in the fridge for at least 2 hours, preferably overnight.

Step 3: Sear on Center Grill Grate

1. Remove ribs from marinade and pat them dry slightly.
2. Place ribs directly over the center grill grate to sear for 2 minutes per side to lock in juices.

Step 4: Slow Grill on Flat Top

1. Move the seared ribs to the flat griddle cooktop near the outer edges for lower heat cooking.
2. Add butter under the ribs to enhance flavor while they slowly grill.
3. Grill for 45-60 minutes, rotating and flipping occasionally for even cooking.
4. Use a meat thermometer to check temperature. Remove ribs when internal temp reaches 190°F (target is 205°F).

Step 5: Rest and Serve

1. Let ribs rest for 10–15 minutes before slicing.
2. Slice between each rib bone and serve hot off the grill.

Tips

• Always sear meats over the center grill grate to lock in moisture.
• Use butter on the flat cooktop for richer flavor and beautiful searing.
• The flat cooktop varies in temperature—use hotter zones for faster cooking and cooler zones for delicate ingredients.
• Always remove meat from the grill when it's 15°F below target temperature to avoid overcooking—it’ll continue to cook as it rests.

Variations

1. Virginia Maple Glazed Ribs: Replace apple cider with maple syrup and add a touch of bourbon for deep sweetness and southern flair.
2. Spicy Apple Chipotle Ribs: Add pureed chipotle peppers to the marinade for a smoky, spicy kick.
3. Hard Cider Mustard Ribs: Swap apple cider for Virginia hard cider and a coarse grain mustard for tangy sophistication.
4. Garlic Herb Ribs: Add minced garlic and rosemary to the marinade for a more savory, aromatic flavor profile.
5. Peach Cider Ribs: Use peach cider and fresh thyme for a sweet, herbaceous twist that brings out the pork’s natural flavor.

Best Pairings

• Grilled sweet potato wedges on the flat top cooktop
• Roasted Brussels sprouts with butter and crushed pecans
• Warm apple slaw with cider vinaigrette
• A crisp glass of Virginia hard cider or a robust red wine like Zinfandel
• Grilled cornbread with honey butter

Conclusion

Using the Arteflame Grill, every bite of these Virginia Spiced Apple Cider Grilled Pork Ribs delivers maximum flavor, juicy tenderness, and seasonal flair. With the convenience of virtually no clean-up and the unique sear-then-cook grilling process, this recipe captures fall in every bite—without ever using a pot or oven.