Vermont Apple Cider BBQ Ribs on the Arteflame

Introduction

There’s nothing quite like slow-cooked baby back ribs basted in a tangy, smoky, and sweet apple cider BBQ glaze, grilled to sticky perfection using only the Arteflame grill. The Vermont-inspired flavors of maple syrup and apple cider transform this BBQ favorite into a backyard masterpiece. Using the Arteflame’s unique combination of a 1,000F center sear zone and a surrounding flat-top cooktop ensures every bite of these ribs is juicy, flavorful, and perfectly cooked.

Ingredients

• 2 racks baby back ribs
• 1 cup Vermont apple cider
• 1/2 cup pure Vermont maple syrup
• 1 1/2 cups ketchup
• 1/4 cup apple cider vinegar
• 2 tablespoons Worcestershire sauce
• 2 tablespoons Dijon mustard
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 2 tablespoons unsalted butter
• Your favorite rib dry rub (enough to coat both racks generously)

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins.
2. Place the oil-soaked napkins in the center of the Arteflame grill.
3. Stack firewood over the napkins.
4. Light the napkins and let the fire build. The grill will be ready in about 20 minutes.

Step 2: Prepare the ribs

1. Remove the membrane from the back of the ribs.
2. Generously coat each side of the ribs with your favorite rib dry rub.
3. Let them rest at room temperature while the grill heats.

Step 3: Make the BBQ sauce

1. On the Arteflame flat top cooktop, melt the butter closer to the center (hotter zone).
2. Add ketchup, apple cider, maple syrup, vinegar, Worcestershire, mustard, and spices.
3. Stir constantly until it thickens into a glaze (about 10-15 minutes), then move it to a cooler section to keep warm.

Step 4: Sear the ribs

1. Place the ribs directly over the center grill grate for 1 minute per side to get a steakhouse-quality sear and lock in juices.

Step 5: Slow grill the ribs

1. Move the seared ribs to the outer flat top zone.
2. Cook low and slow, turning occasionally and basting with the BBQ sauce every 15 minutes.
3. Continue for about 1.5 hours or until internal temperature reads 195°F.
4. Remove when the internal temperature is 180°F as it will continue to cook off the grill.

Tips

• Use hardwood for consistent heat and better flavor.
• Apply sauce during the last 30 minutes to prevent burning the sugars.
• Control tenderness by adjusting position on the flat-top—hotter center for thicker cuts, cooler edges for delicate parts.
• Butter adds richness and caramelization—always use it instead of oil on the flat top.
• Cut ribs after resting for 10–15 minutes for clean slices and maximum juice retention.

Variations

1. Spicy Vermont Ribs: Add 1 tablespoon chipotle powder and a diced jalapeño to the BBQ sauce for a spicy kick.
2. Honey Bourbon Ribs: Replace maple syrup with honey and apple cider with bourbon for a smoky-sweet twist.
3. Maple Mustard Ribs: Blend whole grain mustard with maple syrup for a tangy glaze variation.
4. Asian Fusion Ribs: Swap the apple cider for soy sauce, add fresh ginger and hoisin for a sweet-savory fusion.
5. Smoky Peach BBQ Ribs: Replace apple cider with peach nectar and add a pinch of cinnamon to the sauce.

Best pairings

• Grilled Vermont cheddar cornbread on the flat top
• Charred maple-glazed carrots cooked near the outer edge
• Grilled apples with cinnamon and butter for dessert
• A crisp Vermont hard cider
• Classic coleslaw grilled lightly for a smoky touch

Conclusion

Vermont Apple Cider BBQ Ribs made entirely on the Arteflame grill are a celebration of sweet, smoky, and savory flavors. The reverse sear method using the blazing center grill and precise temperature zones of the flat cooktop ensure each rack of ribs is grilled to juicy perfection. Once you try this method, you’ll never go back to traditional BBQing.