Washington Rainier Cherry-Glazed Ribs

Introduction

Fire up your Arteflame grill for these stunning Washington Rainier Cherry-Glazed Ribs—the perfect blend of rich, smoky flavor and sweet cherry glaze. This recipe showcases how to get a steakhouse-quality sear using the Arteflame’s center grill grate at over 1,000°F, then finish the ribs to tender perfection on the flat cooktop with a reverse sear method. The Rainier cherry glaze gives the ribs a sweet-tangy flavor that balances beautifully with their bold, meaty richness. Grill everything right on the Arteflame, soak in the natural aromas, and serve up something spectacular.

Ingredients

• 2 full racks of pork baby back ribs
• 1 tbsp kosher salt
• 1 tbsp black pepper
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 cup Washington Rainier cherries (pitted)
• 1/4 cup brown sugar
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 2 tbsp unsalted butter (for grilling)
• 1 tbsp butter (for glaze)
• 1/4 tsp cayenne pepper (optional)
• 1/4 cup water

Instructions

Step 1: Prepare and Light Your Arteflame Grill

1. Place three paper napkins in the center section of your Arteflame grill.
2. Pour vegetable oil onto the napkins until saturated.
3. Stack firewood over the napkins.
4. Light up the napkins with a long match or lighter.
5. Wait approximately 20 minutes until the center grill grate reaches 1,000°F and the flat top griddle is hot and ready.

Step 2: Prep the Ribs

1. Peel off the membrane from the back of the ribs.
2. Mix salt, pepper, smoked paprika, garlic powder, and onion powder in a bowl.
3. Rub the seasoning blend generously over both sides of the ribs.

Step 3: Sear the Ribs

1. Place the ribs meat-side down on the center grill grate to sear at high heat (around 1,000°F).
2. Sear each side for 2–3 minutes to lock in juices and build flavor.

Step 4: Slow Cook on Flat Griddle

1. After searing, move the ribs to the flat cooktop griddle surrounding the center grate.
2. Add a few dollops of butter underneath the ribs for extra flavor.
3. Let them cook indirectly for about 45–60 minutes, flipping occasionally, until the internal temp reaches 200°F (remove at 185°F for best results).

Step 5: Make the Rainier Cherry Glaze

1. On a hotter zone of the flat griddle, place cherries directly onto the surface to blister for 2–3 minutes.
2. Smash the cherries with a grill spatula, then add brown sugar, vinegar, Dijon, butter, cayenne (if using), and water.
3. Let the mixture sizzle and reduce, stirring gently until thickened to a glaze consistency (about 10 minutes).

Step 6: Glaze and Finish the Ribs

1. Brush the glaze over both sides of the ribs during the last 10 minutes of cooking.
2. Allow the glaze to caramelize beautifully without burning.
3. Remove ribs at 185°F and rest for 10 minutes before slicing.

Tips

• Use butter instead of oil for searing and flavor, it enhances the meat.
• Always monitor temperature—pull ribs from grill 15°F below target temp.
• The hotter inner zone of the cooktop is perfect for reducing glazes.
• Let meat rest before cutting to ensure juiciness.
• Use the reverse sear for all meats on the Arteflame for best results.

Variations

1. Honey Bourbon Glazed Ribs: Swap Rainier cherries for honey and a splash of bourbon for a smoky-sweet rib with Southern flair.
2. Spicy Peach Ribs: Use grilled peaches and crushed red pepper flakes in the glaze to create a fruity heat-spiked version.
3. Asian-Inspired Hoisin Ribs: Replace cherry glaze with hoisin sauce, soy sauce, and fresh ginger for a sticky, umami-packed twist.
4. Apple Maple Glazed Ribs: Use apple butter and maple syrup in place of the cherry glaze for an autumnal version bursting with sweetness.
5. Herb Mustard Glazed Ribs: Replace the glaze with a mix of grainy mustard, thyme, rosemary, and garlic for a rustic herbaceous flavor.

Best Pairings

• Grilled fingerling potatoes cooked on the griddle side with fresh rosemary and butter
• Charred corn on the cob with lime butter
• Fresh summer salad with arugula, goat cheese, and Rainier cherry vinaigrette
• Washington State red blend wine or a cold local IPA
• Grilled peaches and vanilla ice cream for dessert

Conclusion

These Washington Rainier Cherry-Glazed Ribs are made to impress—tender, smoky, sweet, and beautifully seared using the Arteflame’s high-performance fuel and blazing 1,000°F center grate. With minimal cleanup and maximum flavor, this recipe proves that outdoor grilling can be gourmet.