Kentucky Bourbon Brown Sugar Pork Ribs on Arteflame

Introduction

Nothing beats the rich, smoky flavor of slow-cooked and grilled pork ribs, especially when they're coated in a sweet and savory Kentucky bourbon brown sugar glaze. The Arteflame grill ensures a perfect steakhouse-quality sear at 1,000°F before finishing the ribs to perfection on the flat cooktop. Let's fire up the grill and get started!

Ingredients

• 2 racks of baby back pork ribs
• 1/4 cup bourbon
• 1/2 cup brown sugar
• 1/4 cup Dijon mustard
• 1/4 cup apple cider vinegar
• 1/3 cup ketchup
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• 2 tablespoons butter

Instructions

Step 1: Fire up the Arteflame grill

1. Pour vegetable oil on three paper napkins.
2. Place them in the grill and stack firewood over the soaked napkins.
3. Light the paper and allow the fire to build up.
4. Let the grill heat for about 20 minutes until the center grate reaches 1,000°F.

Step 2: Prepare the ribs

1. Remove the membrane from the back of the ribs.
2. Season both sides with sea salt, black pepper, smoked paprika, garlic powder, and onion powder.
3. Let the ribs sit at room temperature while the grill heats up.

Step 3: Sear the ribs

1. Place the ribs on the center grill grate for 1-2 minutes per side to lock in juices.
2. Move them to the flat cooktop, closer to the outer edge, for slow cooking.
3. Cover loosely with foil and cook for 2 hours, flipping occasionally.

Step 4: Make the bourbon glaze

1. On the flat griddle cooktop, melt butter.
2. Stir in bourbon, brown sugar, ketchup, mustard, vinegar, cayenne, and a pinch of salt.
3. Simmer while stirring until thickened.

Step 5: Glaze and finish the ribs

1. Brush ribs with the bourbon glaze and continue cooking for another 15 minutes.
2. Remove the ribs once the internal temperature reaches 195°F.
3. Let them rest for 10 minutes before slicing.

Tips

• Remove ribs when they reach 180°F as they will continue cooking after resting.
• Use butter instead of oil for richer flavor.
• Rotate ribs around the cooktop to find the ideal heat zone.

Variations

1. Spicy BBQ Ribs: Add extra cayenne and a splash of hot sauce to the glaze.
2. Honey Garlic Ribs: Substitute brown sugar with honey and add minced garlic.
3. Applewood Smoked Ribs: Use applewood chunks for additional smokiness.
4. Sweet Maple Ribs: Swap brown sugar for maple syrup.
5. Teriyaki Ribs: Replace bourbon with soy sauce and add ginger.

Best Pairings

• Grilled corn on the cob
• Roasted sweet potatoes
• Grilled asparagus
• Coleslaw
• Kentucky bourbon cocktail

Conclusion

Using the Arteflame grill, you can achieve perfectly seared, smoky, and tender Kentucky bourbon brown sugar ribs. Try these variations and find your favorite!