Swedish Glögg-Marinated Pork Ribs on the Arteflame

Introduction

These Swedish Glögg-Marinated Pork Ribs are infused with the warm spices of traditional Swedish Glögg, creating an unforgettable depth of flavor. Grilled to perfection on the Arteflame, they’re first seared at 1,000°F on the center grill grate, then slowly finished on the flat griddle cooktop for juicy tenderness. This reverse searing method locks in the juices and gives the ribs an outstanding caramelized exterior. Whether for a cozy winter feast or a summer gathering, these ribs will impress any crowd.

Ingredients

• 2 racks of baby back pork ribs
• 2 cups Glögg wine (Swedish mulled wine)
• 1/4 cup brown sugar
• 1 tbsp whole cloves
• 1 tbsp whole allspice
• 1 stick cinnamon
• 1 tbsp black peppercorns
• 1 tbsp coarse sea salt
• 2 tbsp Dijon mustard
• 2 tbsp butter

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins and place them in the Arteflame grill.
2. Stack firewood over the napkins.
3. Light the napkins and allow the fire to build, heating the cooktop for about 20 minutes.

Step 2: Marinate the Ribs

1. In a bowl, mix the Glögg wine, brown sugar, cloves, allspice, cinnamon, black peppercorns, and coarse sea salt.
2. Rub the ribs generously with Dijon mustard.
3. Place the ribs in a shallow dish and pour the Glögg marinade over them.
4. Cover and let marinate for at least 4 hours or overnight.

Step 3: Sear the Ribs

1. Once the grill is fully heated, rub a bit of butter on the center grill grate.
2. Remove the ribs from the marinade and place them directly on the center grill grate.
3. Sear each side for 2-3 minutes until caramelized.

Step 4: Slow Cook on the Flat Cooktop

1. Move the seared ribs to the flat griddle cooktop.
2. Adjust their placement to an optimal heat zone for slow cooking.
3. Cook for about 1.5-2 hours, flipping occasionally and basting with the remaining marinade.

Step 5: Rest the Ribs

1. Remove the ribs when they reach an internal temperature of 190°F.
2. Rest for 10-15 minutes to let the juices redistribute.
3. Slice and serve!

Tips

• Let the ribs marinate overnight for maximum flavor.
• Use a meat thermometer to ensure ideal doneness.
• Sear at 1,000°F to lock in juices, then use the griddle cooktop’s different heat zones for perfect slow cooking.

Variations

1. Spicy Swedish Ribs: Add 1 tbsp crushed red pepper flakes to the marinade for a heat kick.
2. Sweet & Smoky Ribs: Mix 1/4 cup maple syrup into the marinade for a deeper caramelized flavor.
3. Herb-Infused Ribs: Add fresh rosemary and thyme sprigs to the marinade for an aromatic touch.
4. Garlic & Honey Ribs: Swap the brown sugar for honey and add 2 minced garlic cloves.
5. Pepper-Crusted Ribs: Coat the ribs with cracked black pepper before searing for a bold, spicy finish.

Conclusion

These Swedish Glögg-marinated pork ribs are a showstopper, combining the warmth of Swedish spices with the perfect grilling technique on the Arteflame. The high-heat sear locks in moisture, and the slow cooking achieves fall-off-the-bone tenderness. Whether serving for a festive occasion or a weekend BBQ, these ribs will always impress.

Best Pairings

• Grilled cinnamon-spiced apples
• Butter-seared Brussels sprouts
• Warm potato salad with mustard dressing
• Soft Swedish flatbread
• Mulled Glögg wine