Iowa Maple-Glazed Pork Ribs on the Arteflame Grill

Introduction

Savor the rich, smoky flavors of Iowa-style maple-glazed pork ribs, grilled to perfection on the Arteflame. These baby back ribs are slow-cooked on the flat cooktop griddle, ensuring a tender and juicy bite, while the high-heat center grill grate gives them a perfect sear. The maple glaze caramelizes beautifully, creating a mouthwatering crust. Whether you're grilling for family or friends, this Arteflame grilling method guarantees an unbeatable flavor and texture.

Ingredients

• 2 racks of baby back ribs
• 1/2 cup pure maple syrup
• 1/4 cup Dijon mustard
• 1/4 cup apple cider vinegar
• 2 tbsp unsalted butter (melted)
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp cayenne pepper (optional)
• Wood logs for grilling

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins.
2. Place the oil-soaked napkins in the center of the grill.
3. Stack firewood over the napkins.
4. Light the napkins and let the fire burn for about 20 minutes to establish a strong, even heat.

Step 2: Prepare the ribs

1. Remove the membrane from the back of the ribs for better flavor absorption.
2. Mix together smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
3. Rub the spice mixture over both sides of the ribs and let them rest while the grill heats up.

Step 3: Sear the ribs

1. Place the ribs on the center grill grate over high heat (approximately 1,000°F) and sear for 1-2 minutes per side.
2. This locks in the juices and enhances the flavors.

Step 4: Slow-cook on the Arteflame flat cooktop

1. Move the ribs to the outer flat cooktop griddle, where the heat is lower.
2. Cook the ribs for about 2.5-3 hours, flipping occasionally.

Step 5: Apply the maple glaze

1. Mix maple syrup, Dijon mustard, apple cider vinegar, brown sugar, and melted butter.
2. Brush the glaze onto the ribs during the last 30 minutes of cooking, applying every 10 minutes.

Step 6: Rest and serve

1. Remove the ribs when they reach an internal temperature of 195°F.
2. Let them rest for 10 minutes before slicing.
3. Serve and enjoy!

Tips

• Cook near the edge of the flat cooktop for gentler heat control.
• Use hardwood like oak or hickory for the best smoky flavor.
• Let ribs rest before slicing to keep them juicy.

Variations

1. Spicy Chipotle: Add 2 tbsp of chipotle paste to the glaze for a smoky kick.
2. Honey Bourbon: Replace maple syrup with honey and add 2 tbsp of bourbon for a rich, boozy glaze.
3. Asian-Inspired: Mix in 2 tbsp hoisin sauce, 1 tbsp soy sauce, and 1 tsp grated ginger for an umami twist.
4. Southern BBQ: Add ¼ cup ketchup and 1 tbsp Worcestershire sauce to the glaze for classic BBQ flavors.
5. Apple Cinnamon: Substitute brown sugar with 2 tbsp apple butter and add a dash of cinnamon for a sweet, autumn-inspired taste.

Conclusion

Grilling Iowa-style maple-glazed pork ribs on the Arteflame grill brings out rich, smoky flavors with a perfectly caramelized crust. The unique heat distribution of the grill ensures each rib is cooked to perfection. Try out different glaze variations for new, bold flavors.

Best Pairings

• Grilled corn on the cob with butter
• Smoky baked beans
• Garlic butter Texas toast
• Fresh coleslaw
• Bourbon-glazed sweet potatoes