Tennessee Cider-Glazed Pork Ribs on the Arteflame

Introduction

If you're craving sticky-sweet, fall-off-the-bone pork ribs with a deep smoky flavor and an irresistible cider glaze, these Tennessee-style cider-glazed pork ribs are it. Cooked entirely on the Arteflame grill, you’ll sear the meat on the blazing hot center grate at over 1,000°F and finish it low and slow on the flat steel cooktop for that perfect reverse-sear finish. The sweet tang of apple cider reduced into a glaze layers beautifully over smoky, tender pork. Plus, there’s no need for pots, pans, or oven—just your Arteflame and some firewood. Let’s fire it up!

Ingredients

• 2 full racks of St. Louis-style pork ribs
• 2 cups apple cider (not apple juice)
• 1/3 cup dark brown sugar
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 2 tbsp unsalted butter
• Vegetable oil (for lighting grill)
• 3 paper napkins (for lighting grill)
• Firewood (oak or hickory recommended)

Instructions

Step 1: Fire up your Arteflame Grill

1. Pour some vegetable oil onto 3 paper napkins and place them in the grill.
2. Stack firewood (preferably oak or hickory) on top of the soaked napkins.
3. Light the paper and let the grill heat for about 20 minutes until the center grate reaches searing temperature, over 1,000°F.

Step 2: Prep the Pork Ribs

1. Remove the membrane from the back of the pork ribs if not already done.
2. Season both sides with salt, pepper, and smoked paprika. Let them sit at room temperature for about 20 minutes while the fire gets going.

Step 3: Make the Cider Glaze

1. On the flat griddle closest to the center (where it’s hottest), pour 2 cups of apple cider and let it reduce by half.
2. Add dark brown sugar, apple cider vinegar, Dijon mustard, and butter.
3. Stir continuously with a flat metal spatula until the mixture thickens into a glaze. Slide it to a cooler part of the griddle to keep warm.

Step 4: Sear the Ribs on the Center Grill Grate

1. Place ribs (meat side down) on the center grill grate for that blazing-hot 1,000°F sear. Sear each side for about 1 to 1.5 minutes to lock in those juices.

Step 5: Reverse Sear on the Flat Cooktop

1. Move the ribs to the griddle just outside the grate zone. This part stays hot but not burning—ideal for slowly bringing the ribs to temp.
2. Cook low and slow, rotating every few minutes so they cook evenly. Brush them with the cider glaze every 10 minutes.
3. Cook until internal temp hits 185°F, then pull them off at 170°F and let rest, covered loosely with foil. The ribs will rise to the perfect temp while resting.

Tips

• Let the grill get ripping hot before searing—this locks in the juices.
• Don't skip the membrane removal—it makes ribs more tender.
• Use butter on the griddle instead of oil for richer, deeper flavor.
• Sear first, then finish low and slow—it’s what makes Arteflame magic.
• Keep basting with glaze for that sticky, lacquered finish.

Variations

1. Spicy Tennessee Ribs: Add 1 tbsp hot sauce and 1 tsp cayenne pepper to the glaze.
2. Smoky Maple Glazed Ribs: Swap the cider with maple syrup + 1/2 cup cider vinegar for a deeper sweetness.
3. Whiskey Glazed Ribs: Add 1/4 cup Tennessee whiskey to the glaze when reducing cider.
4. BBQ Honey Garlic Ribs: Replace the cider glaze with 1/2 cup BBQ sauce, 2 tbsp honey, 1 minced garlic clove.
5. Pineapple Chipotle Ribs: Swap cider with pineapple juice and mix with chipotle powder and lime juice for a tropical twist.

Conclusion

This Tennessee Cider-Glazed Pork Ribs recipe makes masterfully grilled ribs packed with sweet, smoky, and tangy flavor—all right on your Arteflame grill. No oven. No mess. Just great technique and incredible taste. Let that cider caramelize, get those perfect grill marks, and treat your guests to the best ribs they’ve ever had.

Best Pairings

• Sweet cornbread grilled on the Arteflame
• Griddled coleslaw tossed in a vinegar-based dressing
• Grilled peaches brushed with brown sugar and butter
• Smoky baked beans cooked on the flat cooktop
• A chilled Tennessee lager or apple cider