Virginia Bourbon-Glazed Ribs on Arteflame Grill

Introduction

These Virginia Bourbon-Glazed Ribs bring bold Southern flavor straight to your backyard cookout. Coated in a sweet and tangy bourbon-infused barbecue sauce, these baby back ribs are slow-cooked right on the Arteflame Grill, reverse-seared for juicy tenderness, and finished with a high-heat crust from the 1,000°F center grill grate. No oven, no pans—just pure grill mastery.

Ingredients

• 2 full racks of baby back ribs (membrane removed)
• 1 tbsp kosher salt
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp brown sugar
• 1 tsp black pepper
• 1/2 tsp cayenne pepper
• 2 tbsp unsalted butter (for grilling)
• For the Virginia Bourbon BBQ Glaze:
• 1 cup barbecue sauce (your choice)
• 1/3 cup Virginia bourbon
• 2 tbsp brown sugar
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tsp Worcestershire sauce
• 1 clove garlic, minced

Instructions

Step 1: Light the Arteflame Grill

1. Pour some vegetable oil on three paper napkins.
2. Place the soaked napkins in the center of the Arteflame grill base.
3. Stack hardwood logs over the napkins and light the paper.
4. Let the fire build and the cooktop heat evenly for about 20 minutes.

Step 2: Prepare the Ribs

1. Mix together salt, smoked paprika, garlic powder, brown sugar, black pepper, and cayenne pepper to make a dry rub.
2. Rub both sides of the ribs generously with the seasoning mix.
3. Let the ribs rest at room temperature while the grill is heating.

Step 3: Slow Cook on the Flat Griddle

1. Place the ribs bone-side down on the outer flat griddle cooktop, where the temperature is lower.
2. Use 1 tbsp melted butter under each rack to help sear and caramelize the underside.
3. Let the ribs cook low and slow on the flat top for about 2 hours, flipping occasionally. Move them slightly inward as cooking progresses for more heat.

Step 4: Make the Virginia Bourbon Glaze

1. On the outer edge of the griddle, using a small stainless steel bowl, combine barbecue sauce, Virginia bourbon, brown sugar, Dijon mustard, apple cider vinegar, Worcestershire sauce, and garlic.
2. Let it simmer for 10–15 minutes, stirring occasionally, until thickened.

Step 5: Glaze the Ribs and Finish over High Heat

1. Brush the ribs generously with the bourbon glaze on both sides.
2. Move the ribs to the center grill grate at 1,000°F and sear for 1–2 minutes per side to caramelize the sauce and develop a crust.
3. Check the internal temperature. Remove the ribs from the grill when they reach about 190°F, allowing for carryover to 205°F for fall-off-the-bone texture.

Step 6: Rest and Serve

1. Allow ribs to rest for 10 minutes tented with foil before slicing.
2. Serve hot with extra glaze on the side.

Tips

• Use a meat thermometer for accurate internal temp. Remove ribs 15°F before the goal temp.
• Always cook food gently on the flat top before the high-temp center grate sear.
• Butter on the flat griddle enhances flavor and helps perfect the caramelization.
• Glaze often for rich, sticky ribs, but avoid over-glazing before moving to the high heat grate to prevent burning.
• Grill all sides evenly—rotate ribs across different heat zones as needed.

Variations

1. Spicy Chipotle Glaze: Swap out bourbon for chipotle peppers in adobo sauce for a smoky, spicy kick.
2. Honey-Ginger Ribs: Replace brown sugar with honey and add fresh ginger and soy sauce to the glaze for an Asian-inspired twist.
3. Peach Bourbon BBQ Ribs: Add pureed grilled peaches and extra bourbon to the glaze for a fruity finish.
4. Classic Carolina Style: Use a vinegar and mustard-based glaze with no bourbon for a traditional Southern tang.
5. Maple Bacon Ribs: Add bacon fat to the glaze with real maple syrup and cracked black pepper for a smoky-sweet richness.

Best pairings

• Grilled corn with chili butter and lime
• Skillet-baked jalapeño cornbread on the flat griddle
• Southern-style slaw with vinegar dressing
• Grilled peach halves with brown sugar and cinnamon
• Classic bourbon lemonade or a smoky old fashioned

Conclusion

These Virginia Bourbon-Glazed Ribs are an incredible way to showcase what makes Arteflame grilling so special—reverse searing, clean fire cooking, bold flavors, and picture-perfect caramelization. Make these for your next gathering and you’ll never go back to oven-baked ribs again.