New Jersey Peach Glazed BBQ Ribs on the Arteflame

Introduction

There’s something magical about grilling baby back ribs outdoors – the sound of the sizzle, the aroma of wood smoke, and when you pair it with a sweet and sticky New Jersey peach glaze, you’ve got a summer masterpiece. This recipe is tailor-made for the Arteflame grill, harnessing its ability to sear at over 1,000F on the center grill grate and finish ribs to juicy tenderness on the flat griddle cooktop. Easy to cook, simple to clean, and packed with flavor – this is BBQ done right.

Ingredients

• 2 racks baby back ribs (about 4-5 pounds)
• 2 tablespoons kosher salt
• 2 tablespoons smoked paprika
• 1 tablespoon black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 cup peach preserves (preferably from New Jersey)
• 1/4 cup apple cider vinegar
• 2 tablespoons Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 tablespoon brown sugar
• 4 tablespoons unsalted butter (for grilling)

Instructions

Step 1: Fire up the Arteflame Grill

1. Place 3 paper napkins in the center of the Arteflame grill and pour a few tablespoons of vegetable oil on them.
2. Stack firewood over the napkins and light them.
3. Wait about 20 minutes for the grill to heat up. The center grill grate will reach over 1,000F – perfect for searing.

Step 2: Prepare the Ribs

1. Remove the membrane from the back of the ribs if not already done.
2. Mix salt, pepper, paprika, garlic powder, and onion powder together in a small bowl.
3. Rub the spice mix evenly over both sides of the ribs.

Step 3: Sear the Ribs

1. Place ribs bone-side down on the center grill grate for 2-3 minutes per side to sear and lock in juices.
2. Move seared ribs to the flat griddle cooktop to begin the reverse sear process.

Step 4: Slow Grill to Tender Perfection

1. Position the ribs meat-side up on the outer part of the griddle cooktop where the temperature is lower.
2. Add a few tablespoons of butter under the ribs while they grill to keep them moist and rich with flavor.
3. Cover loosely with foil if needed to prevent drying out, cook for 1.5 to 2 hours, flipping occasionally.
4. Use a meat thermometer; remove the ribs when they reach 190F, as they will continue cooking to 205F while resting.

Step 5: Make the Jersey Peach Glaze

1. On the griddle, place a small stack of peach preserves, apple cider vinegar, Dijon mustard, Worcestershire sauce, and brown sugar in a foil pocket.
2. Let them simmer down to a thick glaze (10-15 mins).
3. Brush the glaze generously over your ribs during the final 15 minutes of grilling to caramelize.

Step 6: Rest and Serve

1. Remove ribs from grill and let them rest for 10-15 minutes.
2. Slice, serve, and brush with a little more glaze if desired.

Tips

• Use only wood, not charcoal – it enhances the flavor and works perfectly with your Arteflame grill.
• Place a cast-iron weight on ribs for more consistent contact with the cooktop during grilling.
• Always rest meat – pulling ribs at 190F will result in a perfect internal temp of 205F after resting.
• Keep butter nearby on the cooktop to baste meats and vegetables for a rich, savory layer.
• Use thicker peach preserves – they caramelize better for that beautiful sticky coat.

Variations

1. Spicy Peach Ribs: Add 1-2 teaspoons chipotle or cayenne powder to the rub and a diced jalapeño to the glaze.
2. Ginger Peach Asian Ribs: Swap Worcestershire for soy sauce, add fresh grated ginger and lime to the glaze.
3. Bourbon Peach Ribs: Add 1/4 cup of bourbon to the glaze and let it simmer until thick for a boozy bite.
4. Herbed Peach Ribs: Add fresh thyme and rosemary to the glaze for an herbal, fresh finish.
5. Maple Peach Ribs: Replace brown sugar with maple syrup in the glaze for a deeper sweetness.

Best pairings

• Grilled corn with jalapeño butter on the Arteflame flat cooktop
• Roasted sweet potatoes tossed in butter and cinnamon
• Grilled peaches with a scoop of vanilla bean ice cream
• Crisp New Jersey apple cider or a smoky bourbon cocktail

Conclusion

With the magic of the Arteflame grill and New Jersey’s finest peaches, these BBQ ribs are a knockout dish that’ll become a summer tradition. Sweet, smoky, and tender – cooked flawlessly from sear to finish on the Arteflame. Skip the kitchen, fire up the grill and let nature and flavor do their work.