Utah Bear Lake Raspberry BBQ Ribs

Introduction

Nothing represents summer grilling in Utah better than these Bear Lake Raspberry BBQ Ribs. Inspired by the sweet, juicy raspberries of Bear Lake, this recipe pairs succulent pork ribs with a tangy homemade raspberry BBQ sauce and the reverse searing magic of the Arteflame Grill. The result? Tender, flavorful ribs with a perfect caramelized finish. Let’s fire it up and bring some Utah BBQ love to your plate!

Ingredients

• 2 full racks of baby back pork ribs
• 2 tbsp kosher salt
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tsp black pepper
• 1/2 tsp cayenne pepper (optional)
• 1 tbsp butter (for griddle)
• Vegetable oil (for lighting the Arteflame grill)
• 3 paper napkins (for lighting)
• Firewood logs (for grill fuel)
• Raspberry BBQ Sauce:
• 2 cups fresh Bear Lake raspberries (or thawed frozen)
• 1/2 cup ketchup
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar
• 1 tbsp molasses
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• 1 tsp garlic powder
• Salt to taste
• Black pepper to taste

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour a small amount of vegetable oil on three paper napkins.
2. Place the soaked napkins in the center of the Arteflame Grill.
3. Stack firewood logs on top of the napkins.
4. Light the paper and allow the fire to burn for about 20 minutes to heat up the center grill grate and flat top cooktop.

Step 2: Prepare the Ribs

1. Remove the membrane from the back of the ribs.
2. In a small bowl, mix the salt, brown sugar, smoked paprika, garlic powder, black pepper, and cayenne pepper.
3. Rub the spice mix generously over both sides of the ribs.

Step 3: Make the Raspberry BBQ Sauce

1. On the Arteflame flat griddle cooktop, place the raspberries and let them soften for 2–3 minutes until they start to release juices.
2. Mash with a spatula, then mix in ketchup, vinegar, brown sugar, molasses, Dijon, and spices directly on the griddle in a griddle-safe corner near the outer edge.
3. Simmer until thickened (8–10 minutes), stirring occasionally. Set aside.

Step 4: Sear the Ribs

1. Place the ribs meat-side down over the center grill grate for an intense sear (about 2–3 minutes per side) to lock in juices.

Step 5: Reverse Sear & Sauce

1. Move the seared ribs to the medium-heat zone of the flat top cooktop to finish cooking slowly.
2. Spoon or brush the raspberry BBQ sauce generously over the ribs.
3. Rotate occasionally and baste with more sauce every 5–10 minutes.
4. Cook until internal temperature reaches 200°F. Remove them when it hits 185°F to allow carryover cooking to finish the job.

Step 6: Rest & Serve

1. Let ribs rest for 10–15 minutes.
2. Cut into individual ribs and serve with extra raspberry BBQ sauce on the side.

Tips

• Use the hotter zones near the center for a quick sear and the outer edges for gentle, even cooking.
• Use butter on the griddle instead of oil for better flavor and aroma.
• Keep leftover sauce in a container for up to a week.
• Flat cooktop sears evenly without flare-ups or burnt spots.
• Sear first to lock in juices, then cook slow on the flat top — this is the Arteflame reverse sear method.

Variations

1. Spicy Raspberry Ribs: Add 1 minced chipotle pepper in adobo to the BBQ sauce for a smoky heat level.
2. Bourbon Raspberry Ribs: Add 2 tbsp of good-quality bourbon to the BBQ sauce for a deep oaky finish.
3. Maple Raspberry Ribs: Replace brown sugar with maple syrup to add a luscious, natural sweetness.
4. Peach Raspberry BBQ Ribs: Blend fresh grilled peaches with raspberries into the sauce for a fruity twist.
5. Honey Dijon Raspberry Ribs: Swap regular Dijon with honey Dijon for a floral-rounded mustard flavor profile.

Conclusion

With the Arteflame Grill's powerful center searing and smooth temperature zones on the flat cooktop, these Bear Lake Raspberry BBQ Ribs from Utah are sure to impress. Sweet, smoky, tender, and juicy — they’re a perfect centerpiece for your next outdoor cook. Embrace the Utah flavors and art of fire grilling using these tips and techniques to master rib perfection right in your backyard.

Best pairings

• Grilled corn with herb butter on the Arteflame flat top
• Buttery grilled peach halves with cinnamon sugar
• Homemade coleslaw for crunch and balance
• Smoked baked beans with a touch of molasses
• Chilled raspberry lemonade or a malty amber ale