Rhode Island Grilled Coffee Syrup BBQ Ribs

Introduction

Transform your backyard BBQ into a Rhode Island flavor fest with these Grilled Coffee Syrup BBQ Ribs, made entirely on the Arteflame grill. Using the classic Rhode Island coffee syrup as a base for a sticky, deeply flavorful barbecue sauce, this dish delivers crave-worthy ribs with a balanced sweetness and subtle roastiness. By using the reverse sear method, you lock in all of the juices while developing a stunning bark on the exterior. No lids, no pots, just the power and precision of the Arteflame grill.

Ingredients

• 1 rack of pork ribs (St. Louis-style or baby back)
• 1/2 cup Rhode Island coffee syrup (e.g., Autocrat)
• 1/2 cup ketchup
• 2 tbsp apple cider vinegar
• 2 tbsp Worcestershire sauce
• 2 tbsp brown sugar
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper (optional, for heat)
• Kosher salt and freshly cracked black pepper to taste
• 3 tbsp unsalted butter (for cooking on griddle)
• Firewood for Arteflame grill ignition
• Vegetable oil and 3 paper napkins (for lighting grill)

Instructions

Step 1: Fire Up the Arteflame Grill

1. Soak 3 paper napkins in vegetable oil.
2. Place the napkins in the center of the Arteflame grill base.
3. Stack firewood in a teepee shape over the napkins.
4. Light the napkins to ignite the firewood.
5. Wait approximately 20 minutes for the fire to generate consistent heat with the center grill grate reaching over 1,000°F.

Step 2: Prepare the Sauce and Marinade

1. In a bowl, combine the coffee syrup, ketchup, brown sugar, vinegar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, and cayenne.
2. Whisk until smooth and set aside.

Step 3: Season and Sear the Ribs

1. Remove the membrane from the back of the ribs.
2. Generously season both sides with kosher salt and freshly ground black pepper.
3. Place the ribs meat side down over the center grill grate for about 3 minutes per side to sear and lock in the juices.

Step 4: Slow Cook on the Flat Griddle

1. Move the seared ribs to the outer flat griddle area closer to the middle where the heat is moderate.
2. Baste the ribs with the coffee syrup BBQ sauce.
3. Cover loosely with foil tented high above the meat to retain some moisture (optional, helps soften ribs).
4. Continue cooking low and slow for approximately 2 hours, flipping and basting every 30 minutes until ribs reach an internal temperature of about 195°F. Remove from grill at 180°F due to carryover cooking.

Step 5: Rest and Serve

1. Let ribs rest for 10-15 minutes off the heat.
2. Slice between the bones, brush with remaining BBQ sauce, and serve hot.

Tips

• Always remove ribs from the heat when they’re 15°F below your target doneness to avoid overcooking.
• Cook extra sauce on the Arteflame griddle in a small foil tray for a warm glaze.
• Don’t rush the low-and-slow griddle cooking—it’s the key to tender ribs with bold flavor.
• Mop ribs with butter during the final 30 minutes for a glossy, rich finish.
• Use hardwoods like oak or cherry for a subtle smoke infusion.

Variations

1. Spicy Maple Ribs: Replace coffee syrup with pure maple syrup and add 1 tsp chipotle powder for a spicy-sweet twist.
2. Bourbon Coffee Ribs: Add 2 tbsp of bourbon to the sauce for a deep, smoky complexity.
3. Asian Coffee Ribs: Mix in 1 tbsp soy sauce, 1 tsp sesame oil, and 1 tsp grated ginger to the sauce for an umami boost.
4. Espresso Rubbed Ribs: Apply a dry rub of finely ground espresso, brown sugar, chili powder, and salt prior to searing instead of using a wet marinade.
5. Honey Garlic Ribs: Substitute coffee syrup with honey and stir in 3 cloves of minced garlic and 1 tsp mustard for a sweet and savory profile.

Conclusion

From the moment you light your Arteflame to the final glaze of coffee syrup BBQ sauce, these Rhode Island-style ribs deliver rich character and unforgettable taste. With the unique grilling touch of the Arteflame and a reverse sear that ensures maximum juiciness, this dish turns your backyard into a gourmet smokehouse.

Best Pairings

• Grilled corn with chili-lime butter
• Sweet potato wedges crisped on the griddle
• Tangy red cabbage slaw
• Cold Rhode Island coffee milk
• Local craft beer or a smoky bourbon cocktail