Connecticut Maple-Bourbon Glazed Ribs

Introduction

These slow-cooked, fall-off-the-bone ribs are finished on the Arteflame grill, sealing in the juices with a 1,000°F sear and glazed with a rich Connecticut maple-bourbon sauce. The combination of smoky, sweet, and savory flavors creates a masterpiece worthy of any backyard BBQ.

Ingredients

• 2 racks of baby back ribs
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1/2 tsp cayenne pepper
• 4 tbsp unsalted butter
• 1/2 cup Connecticut maple syrup
• 1/4 cup bourbon
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1/2 tbsp Worcestershire sauce
• 1/2 tsp red pepper flakes

Instructions

Step 1: Prepare the Arteflame grill

1. Pour some vegetable oil on three paper napkins.
2. Place the oiled napkins in the center of the grill.
3. Stack firewood over the napkins and light the paper.
4. Wait about 20 minutes until the grill is hot and ready.

Step 2: Season the ribs

1. Mix the salt, pepper, paprika, garlic powder, onion powder, and cayenne.
2. Rub the seasoning mix evenly over the ribs.
3. Let the ribs rest at room temperature for 30 minutes.

Step 3: Slow-cook the ribs

1. Place the ribs on the cooler outer edge of the griddle cooktop.
2. Let them cook slowly, flipping occasionally, for about 2 hours until tender.

Step 4: Make the maple-bourbon glaze

1. Melt the butter on the outer edge of the cooktop.
2. Stir in maple syrup, bourbon, apple cider vinegar, Dijon mustard, Worcestershire sauce, and red pepper flakes.
3. Let simmer until it thickens, stirring occasionally.

Step 5: Sear and glaze the ribs

1. Move the ribs onto the center grill grate to sear for 1-2 minutes per side.
2. Brush the glaze over the ribs while searing.
3. Move the ribs back to the outer griddle cooktop to let the glaze set.

Step 6: Rest and serve

1. Remove the ribs when the internal temperature is 195°F.
2. Let rest for 15 minutes before slicing and serving.

Tips

• Remove the ribs from the grill when they reach 180°F as they will continue cooking to the perfect 195°F.
• Use high-quality Connecticut maple syrup for the best flavor.
• For extra smokiness, add wood chunks along with the firewood.

Variations

• Spicy Honey Ribs: Swap maple syrup for honey and add extra red pepper flakes.
• Smoky Coffee Ribs: Mix ground coffee into the rub for a bolder flavor.
• Citrus-Glazed Ribs: Replace bourbon with orange juice for a bright tang.
• Asian-Inspired Ribs: Use soy sauce and ginger in the glaze for an umami twist.
• BBQ Bacon Ribs: Crumble crispy bacon over the final glaze layer.

Conclusion

With Connecticut maple-bourbon glaze caramelized over perfectly grilled baby back ribs, this dish is guaranteed to impress. The Arteflame grill ensures unbeatable textures and flavors, making every bite unforgettable.

Best Pairings

• Grilled corn on the cob with butter
• Smoky baked beans
• Grilled sweet potatoes
• A glass of bourbon or a dark stout