Montana Huckleberry Glazed Ribs on the Arteflame Grill

Introduction

Nothing says Montana flavor like huckleberries, and these slow-cooked, glaze-coated baby back ribs bring that perfect balance of sweet and tangy. Using the Arteflame grill, we’ll achieve a steakhouse-quality sear at over 1,000°F, then finish cooking the ribs to juicy perfection on the flat griddle cooktop. Grilling on the Arteflame ensures even heat distribution and a perfectly caramelized glaze. Let’s fire up the grill and get cooking!

Ingredients

• 1 full rack baby back ribs
• 1 cup huckleberry jam
• 2 tbsp Dijon mustard
• 2 tbsp apple cider vinegar
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 4 tbsp butter

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Prepare the Arteflame Grill

1. Pour vegetable oil on three paper napkins and place them inside the grill.
2. Stack firewood over the soaked napkins.
3. Light the napkins and allow the fire to build up. The grill will be ready in about 20 minutes.

Step 2: Prepare the Glaze

1. In a bowl, mix huckleberry jam, Dijon mustard, apple cider vinegar, Worcestershire sauce, smoked paprika, salt, and black pepper.
2. Stir well and set aside.

Step 3: Sear the Ribs

1. Place the full rack of baby back ribs on the center grill grate of the Arteflame.
2. Let them sear at 1,000°F for about 2 minutes per side to lock in juices.

Step 4: Slow Cook on the Flat Griddle Cooktop

1. Move the seared ribs to the outer area of the flat griddle cooktop.
2. Apply a generous layer of the huckleberry glaze.
3. Let the ribs cook slowly for about 90 minutes, flipping occasionally and applying more glaze.

Step 5: Finish and Serve

1. Remove the ribs from the grill when the internal temperature reaches about 195°F.
2. Let them rest for 15 minutes before slicing.
3. Serve with extra glaze on the side.

Tips

• Cut ribs into sections before searing for easier handling.
• Use a basting brush to apply the glaze evenly.
• Let the grill reach full heat to get the perfect sear.
• Move ribs to different heat zones to manage caramelization.

Variations

1. Spicy Montana Ribs: Add 1 tsp cayenne pepper to the glaze for a spicy kick.
2. Bourbon Glazed Ribs: Replace apple cider vinegar with bourbon for a smoky depth.
3. Garlic Butter Ribs: Add 2 cloves minced garlic to the butter for extra richness.
4. Honey Mustard Ribs: Mix half huckleberry jam and half honey for a sweeter version.
5. Maple Huckleberry Ribs: Swap Worcestershire sauce for maple syrup for a richer glaze.

Best Pairings

• Grilled corn with garlic butter
• Cast iron baked beans (grilled directly on the cooktop)
• Grilled sweet potatoes with cinnamon butter
• Fresh coleslaw for a crisp contrast

Conclusion

Grilling Montana Huckleberry Glazed Ribs on the Arteflame ensures a perfect sear, balanced flavors, and incredibly juicy meat. Fire up your Arteflame and enjoy!