Delaware Bourbon-Glazed Baby Back Ribs on Arteflame

Introduction

Get ready to grill the most tender and flavorful baby back ribs with a bold bourbon-infused glaze using the Arteflame grill. By searing the ribs on the center grill grate at 1,000°F and then cooking them on the flat cooktop, you'll achieve an incredible balance of texture and taste. No lids needed—just pure, open-flame perfection!

Ingredients

• 2 racks of baby back ribs
• 1/4 cup Dijon mustard
• 2 tbsp butter (for grilling)
• 1/2 cup bourbon
• 1/2 cup brown sugar
• 1/4 cup apple cider vinegar
• 1/4 cup ketchup
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp cayenne pepper (optional, for heat)

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins.
2. Place the napkins in the center of the grill and stack firewood on top.
3. Light the paper napkins and let the fire build.
4. Wait about 20 minutes until the grill is ready for cooking.

Step 2: Prepare the ribs

1. Remove the membrane from the back of the ribs.
2. Rub Dijon mustard over both sides of the ribs.
3. In a small bowl, mix salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper.
4. Sprinkle the spice rub evenly over the ribs.

Step 3: Make the bourbon glaze

1. On the flat cooktop near the center heat, melt butter.
2. Add bourbon and let it reduce for about 2 minutes.
3. Mix in brown sugar, apple cider vinegar, ketchup, Worcestershire sauce, and stir until combined.
4. Let the glaze simmer until thickened.

Step 4: Sear and cook the ribs

1. Place the ribs on the center grill grate and sear for 2-3 minutes per side to lock in juices.
2. Move the ribs to the flat cooktop, positioning them in a medium-heat zone.
3. Brush the ribs with the bourbon glaze.
4. Cook the ribs for about 45 minutes, flipping occasionally, and brushing more glaze every time.

Step 5: Rest and serve

1. Remove the ribs from the grill when the internal temperature reaches 195°F.
2. Let them rest for 10 minutes—they'll continue cooking slightly.
3. Slice and serve with extra bourbon glaze.

Tips

• Always remove ribs from the grill at 15°F lower than the final desired temperature.
• Use butter instead of oil for a richer, more flavorful crust.
• Adjust cooking zones on the Arteflame to control doneness and prevent overcooking.
• For extra smoky flavor, use hardwood like oak or hickory.
• Let the glaze thicken on the cooktop before applying to get a more robust coating.

Variations

1. Honey Bourbon Ribs: Substitute half the brown sugar with honey for a sweeter glaze.
2. Spicy Ghost Pepper Ribs: Add a finely chopped ghost pepper to the glaze for intense heat.
3. Maple Whiskey Ribs: Use maple syrup instead of brown sugar and replace bourbon with whiskey.
4. Asian Fusion Ribs: Add soy sauce, sesame oil, and fresh ginger to the glaze for an umami burst.
5. Smoky Hickory Ribs: Use Liquid Smoke in the glaze to enhance the wood-fired taste.

Conclusion

These Delaware Bourbon-Glazed Baby Back Ribs are succulent, flavorful, and perfectly grilled using the Arteflame. With a bold bourbon glaze and flawlessly seared meat, this recipe will elevate your grilling skills and impress everyone at your table.

Best pairings

• Grilled corn on the cob with butter and paprika
• Smoky baked beans cooked on the Arteflame griddle
• Grilled asparagus with garlic butter
• Classic coleslaw with tangy dressing
• A glass of bourbon or a cold craft beer