Oregon Blackberry Glazed Ribs

Introduction

These Oregon Blackberry Glazed Ribs are a juicy, sticky-sweet masterpiece straight off the Arteflame grill. The sweet-tart glaze made from fresh Oregon blackberries caramelizes beautifully over pork ribs, while the reverse searing method locks in every drop of flavor. Grilled entirely on the Arteflame, this dish blends gourmet taste with the primal beauty of open-fire cooking.

Ingredients

• 1 rack (2.5-3 lbs) pork baby back ribs
• 1 tablespoon salt
• 1 tablespoon black pepper
• 1 tablespoon smoked paprika
• 1 cup fresh Oregon blackberries
• 1/4 cup brown sugar
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• 2 tablespoons butter (for grilling)
• Vegetable oil (for starting the fire)

Instructions

Step 1: Fire up the Arteflame Grill

1. Place three paper napkins in the center of the Arteflame grill and pour a little vegetable oil on them.
2. Stack firewood over the napkins.
3. Light the napkins and let the fire grow. The grill will be ready in about 20 minutes.

Step 2: Prepare the Ribs

1. Remove the silver skin from the back of the ribs.
2. Rub the ribs evenly with the salt, black pepper, and smoked paprika.
3. Let the ribs sit at room temperature while the grill heats up.

Step 3: Make the Oregon Blackberry Glaze

1. On the flat cooktop, add the fresh Oregon blackberries, brown sugar, balsamic vinegar, and Dijon mustard.
2. Let the mixture simmer and reduce, mashing berries gently with a spatula as they soften. Cook until thick and syrupy, about 10-12 minutes.
3. Slide the thickened glaze to a cooler edge of the cooktop to keep warm.

Step 4: Sear the Ribs

1. Place the ribs meat-side down on the center grill grate at 1,000°F for 3-4 minutes to develop a deep sear.
2. Flip and sear the bone side for another 2-3 minutes.

Step 5: Cook the Ribs to Perfection

1. Move the seared ribs to the flat top cooktop, closer to the outer edge for lower heat.
2. Baste the ribs generously with the blackberry glaze.
3. Cover loosely with foil (optional) and cook until the ribs hit an internal temperature of 185°F (remove at 170°F).

Step 6: Rest and Serve

1. Rest the ribs for 10 minutes off the grill to finish cooking in their own heat and retain juices.
2. Slice between the bones and drizzle with extra glaze.

Tips

• Always pull the ribs off the grill when they’re 15°F below your target temperature.
• The hotter inner edge of the Arteflame cooktop is perfect for finishing caramelization of the glaze.
• Use butter on the cooktop for added richness and flavor in grilling.
• Keep an herb brush on hand to baste ribs with the glaze efficiently.
• Grill your sides (corn, peaches, or potatoes) simultaneously on the flat griddle.

Variations

1. Spicy Blackberry Chipotle Ribs: Add chipotle peppers in adobo to the glaze for a smoky heat kick.
2. Oregon Blueberry Balsamic Ribs: Swap blackberries for Oregon blueberries and enhance with a touch of honey.
3. Dry Rubbed Oregon Ribs: Omit the glaze and use a coffee-paprika dry rub instead for a smoky edge.
4. Oregon Raspberry-Mint Ribs: Use fresh raspberries and chopped mint for a refreshing twist on the glaze.
5. Bourbon Blackberry Ribs: Add a splash of bourbon to the glaze for added complexity and depth of flavor.

Conclusion

Grilling Oregon Blackberry Glazed Ribs on the Arteflame creates a flavor experience that is rich, smoky, and perfectly caramelized. The simplicity and effectiveness of cooking entirely on the Arteflame, combined with the taste of fresh local berries, make these ribs a standout centerpiece for any meal.

Best pairings

• Grilled corn on the cob with chili lime butter
• Smoked baked beans with maple syrup
• Charred peaches with cinnamon sugar on the griddle
• Oregon Pinot Noir or a bold Zinfandel
• Rustic sourdough bread toasted on the Arteflame griddle