Italian Balsamic-Glazed Pork Ribs on the Arteflame Grill

Introduction

Get ready to grill the most flavorful and juicy balsamic-glazed pork ribs on the Arteflame Grill. The high heat sear locks in the juices, while the flat griddle cooktop ensures even cooking for perfectly tender ribs. This Italian-inspired dish features a rich balsamic glaze that caramelizes beautifully on the grill, adding a perfect balance of tangy and sweet flavors.

Ingredients

• 2 racks of pork ribs
• 1 cup balsamic vinegar
• 1/2 cup honey
• 3 cloves garlic, minced
• 1 tablespoon Dijon mustard
• 2 teaspoons smoked paprika
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1/2 teaspoon red pepper flakes (optional)
• 1/2 cup unsalted butter, melted

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour vegetable oil on three paper napkins and place them in the grill.
2. Stack firewood on top of the napkins and light them.
3. Let the grill heat up for about 20 minutes to reach optimal grilling temperature.

Step 2: Prepare the Balsamic Glaze

1. In a small bowl, mix balsamic vinegar, honey, garlic, Dijon mustard, smoked paprika, black pepper, salt, and red pepper flakes.
2. Set aside for glazing later.

Step 3: Sear the Ribs

1. Place the ribs on the center grill grate of the Arteflame at 1,000°F for 1-2 minutes per side to create a perfect sear.
2. Move the ribs to the flat cooktop to continue cooking.

Step 4: Cook the Ribs on the Flat Cooktop

1. Brush melted butter on the ribs.
2. Let the ribs cook on the hot section of the griddle for approximately 40-50 minutes, flipping occasionally.
3. Move the ribs towards the outer edge for slower, even heat as they near the final temperature.

Step 5: Apply the Balsamic Glaze

1. Brush the ribs with the prepared balsamic glaze during the last 10 minutes of cooking.
2. Allow the glaze to caramelize while flipping the ribs regularly.
3. Remove from the grill when the ribs reach an internal temperature of 195°F.

Step 6: Rest and Serve

1. Rest the ribs for 10-15 minutes to allow juices to redistribute.
2. Slice and serve hot.

Tips

• Always remove the ribs from the grill when they are 15°F below the target temperature as they continue to cook while resting.
• Cook additional sides on the Arteflame griddle, such as grilled vegetables or garlic bread.
• Use real firewood for the best smoky flavor.
• Butter enhances the juicy and rich taste of the ribs compared to olive oil.

Variations

1. Spicy Italian Ribs: Add 1 teaspoon cayenne pepper for a spicy kick.
2. Garlic Herb Ribs: Mix in 1 tablespoon of fresh chopped rosemary and thyme for a fragrant twist.
3. Sweet Maple Ribs: Substitute honey with pure maple syrup for a deeper sweetness.
4. Mustard-Infused Ribs: Increase Dijon mustard to 3 tablespoons for a tangier flavor.
5. Smoky BBQ Ribs: Mix in 2 teaspoons of smoked mesquite seasoning for a classic BBQ taste.

Conclusion

Italian balsamic-glazed pork ribs on the Arteflame Grill are a show-stopping dish that combines rich flavors and tender meat. With the perfect balance of seared crust and juicy interior, these ribs will be a hit at any gathering.

Best Pairings

• Grilled asparagus with garlic butter
• Parmesan-crusted potatoes
• Italian-style grilled ciabatta bread
• A glass of bold red wine such as Chianti
• A fresh Caprese salad