Tennessee Molasses Glazed Grilled Pork Ribs

Introduction

There’s nothing quite like the flavor of slow-grilled pork ribs kissed with Tennessee smoke and coated in a rich molasses glaze. This recipe harnesses the unique power of the Arteflame grill to reverse sear our ribs to absolute perfection. We’ll lock in those juices with a 1,000°F sear, then gently finish the ribs on the flat top cooktop—creating a tender, flavorful rib with that irresistible caramelized crust. Let’s fire up the grill and dive into bold Tennessee flavor!

Ingredients

• 2 full racks of St. Louis-style pork ribs
• 1 tbsp kosher salt
• 2 tsp black pepper
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper
• 1 cup molasses
• 1/4 cup apple cider vinegar
• 2 tbsp Dijon mustard
• 3 tbsp unsalted butter (plus more for cooking)
• 1 tbsp Worcestershire sauce
• 1/2 tsp liquid smoke (optional)
• 3 paper napkins and vegetable oil (for lighting)
• Firewood logs

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour vegetable oil on three paper napkins and place them in the bottom of the Arteflame grill.
2. Stack firewood logs over the napkins and light them.
3. Let the fire build and allow the grill to heat up for about 20 minutes until the center searing grate reaches around 1,000°F and the flat top cooktop is evenly hot.

Step 2: Prepare the Ribs

1. Remove the membrane from the back of the ribs.
2. Mix salt, pepper, paprika, garlic powder, onion powder, and cayenne in a small bowl.
3. Rub this dry seasoning mix evenly over both sides of the ribs.

Step 3: Sear the Ribs

1. Once the grill is hot, sear the ribs meat-side down on the center grate for about 2-3 minutes to develop flavor and lock in juices.
2. Do not over-sear; we only want slight caramelization.

Step 4: Slow Grill on the Flat Top

1. Move the ribs to the cooler outer zones of the flat cooktop, bone-side down.
2. Brush the ribs with melted butter and cook slowly, rotating occasionally for even cooking.
3. Cover loosely with foil if you’re cooking in very windy or cool weather—but remember there's no lid!
4. Cook for about 45–60 minutes, until ribs reach an internal temperature of 185°F (they will rise to 200°F after resting).

Step 5: Make the Molasses Glaze

1. On the flat cooktop, melt the butter in a corner zone near the medium heat area.
2. Stir in molasses, apple cider vinegar, Dijon mustard, Worcestershire, and liquid smoke.
3. Simmer for 5–7 minutes, stirring often, until the mixture thickens slightly.

Step 6: Glaze and Finish

1. Brush the glaze liberally over the ribs during the last 10 minutes of grilling.
2. Turn occasionally so the glaze caramelizes but doesn’t burn.

Step 7: Rest and Serve

1. Remove the ribs from the grill when the internal temperature is about 185°F.
2. Let them rest 10–15 minutes to finish cooking and reabsorb juices.
3. Cut between the bones and serve with extra glaze if desired.

Tips

• Always sear on the center grill grate to lock in juices first—reverse searing brings ribs to that perfect finish.
• Use butter on the flat cooktop to enhance flavor over olive oil—it gives a richer taste and even browning.
• Always remove meats about 15°F before target doneness to avoid overcooking due to carryover heat.
• Use different zones on the Arteflame griddle to control cook speed and temperature precisely.
• No pots or pans needed—molasses glaze simmers beautifully on the flat cooktop.

Variations

1. Spicy Tennessee Ribs: Add 1 tbsp hot sauce and 1 tsp chili flakes to the glaze for extra heat.
2. Maple Bourbon Ribs: Replace molasses with maple syrup and add 2 tbsp of bourbon to the glaze.
3. Mustard BBQ Ribs: Use a Carolina-style yellow mustard base with vinegar, honey, and mustard seeds instead of molasses glaze.
4. Garlic Herb Ribs: Add minced garlic and chopped rosemary into the butter before glazing for a savory herb twist.
5. Sweet & Smoky Peach Ribs: Stir in 1/4 cup peach preserves and a splash of smoked paprika for fruity Southern flavor.

Conclusion

Grilling ribs on the Arteflame isn't just cooking—it's an experience. With a smoky molasses glaze over slow-grilled pork and the magic of reverse searing, these Tennessee-style ribs are a true crowd-pleaser. You’ll love the ease of cleanup, the control over the heat zones, and the incredible flavor you lock into every bite. Gather your firewood and let’s make grilling unforgettable.

Best Pairings

• Grilled corn on the cob with chili butter (made right on the flat cooktop)
• Cast iron skillet baked beans (substitute on-cooktop warming zone)
• Tangy vinegar slaw for contrast
• Grilled cornbread slices toasted on the outer griddle
• Sweet iced tea or a Tennessee whiskey cocktail