South Dakota Beer-Marinated Pork Ribs on the Arteflame

Introduction

There’s nothing quite like South Dakota beer-marinated pork ribs grilled low and slow on the Arteflame. The rich flavor of local beer tenderizes the meat, while the high-heat center grate locks in the juices with a mouthwatering sear. With no lid required, you can reverse sear these ribs to perfection and cook the entire meal on the Arteflame’s flat top griddle for ultimate flavor and simplicity.

Ingredients

• 2 racks pork spare ribs (about 6 lbs)
• 2 cups local South Dakota craft beer
• ½ cup brown sugar
• ¼ cup Dijon mustard
• 2 tablespoons Worcestershire sauce
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground black pepper
• 2 teaspoons kosher salt
• 4 tablespoons unsalted butter (for grilling)

Instructions

Step 1: Prepare and Marinate the Ribs

1. Remove the membrane from the back of the rib racks for tender results.
2. In a large resealable bag or dish, mix beer, brown sugar, Dijon mustard, Worcestershire sauce, smoked paprika, garlic powder, onion powder, salt, and black pepper.
3. Place ribs in the marinade and refrigerate for at least 8 hours, preferably overnight.

Step 2: Fire Up the Arteflame Grill

1. Pour vegetable oil on three paper napkins and place them in the center of the grill base.
2. Stack dry firewood over the napkins and light the paper.
3. Allow the grill to heat for about 20 minutes; the center grate will reach over 1,000°F for perfect searing.

Step 3: Sear the Pork Ribs

1. Pat ribs dry and brush lightly with melted butter.
2. Sear both sides of the ribs on the center grill grate for 1-2 minutes per side to lock in juices.

Step 4: Slow Grill the Ribs

1. Move the seared ribs to the outer flat top griddle for indirect cooking.
2. Cook slowly over medium-low heat for 1.5–2 hours, turning occasionally for even cooking.
3. Brush remaining marinade over the ribs every 30 minutes.
4. Grill until internal temperature reaches 190°F, then remove ribs when they hit 175°F. They will continue cooking off the grill.

Step 5: Rest and Serve

1. Let the ribs rest for 10–15 minutes before slicing for best juiciness.

Tips

• Always remove ribs from the grill when they’re 15°F below the final temp—they keep cooking after removal.
• Use butter on the flat top for searing—it adds richness and elevates flavor better than olive oil.
• Use the hotter inner area of the flat top for faster searing and the cooler edges for low and slow cooking.
• Grill your side dishes (corn, onions, peppers) simultaneously on the flat griddle while ribs cook.
• Clean-up is quick and easy—no ash mess or grease pans to scrub.

Variations

1. Spicy Chipotle Ribs: Add 2 tablespoons of chipotle peppers in adobo sauce to the marinade for smoky heat.
2. Maple Mustard Ribs: Replace brown sugar with maple syrup and Dijon with whole grain mustard.
3. Asian Glazed Ribs: Use soy sauce and rice vinegar in place of Worcestershire and add fresh ginger and garlic for an Asian flair.
4. Smoky BBQ Ribs: Add liquid smoke to the marinade and brush ribs with your favorite BBQ sauce the last 15 minutes of grilling.
5. Honey Garlic Ribs: Mix 4 tablespoons honey and minced garlic into the marinade for a sweet and savory twist.

Best Pairings

• Grilled sweet corn with herb butter
• Flat-grilled smashed potatoes with garlic butter
• Charred mixed bell peppers and onions
• Cold South Dakota craft lager or amber ale
• Apple slaw with a tangy cider vinaigrette

Conclusion

These South Dakota beer-marinated pork ribs come out tender, juicy, and packed with flavor thanks to the Arteflame’s unique features. Searing on the center grate and finishing low and slow on the flat top makes all the difference. Whether you’re hosting a weekend barbecue or just grilling for fun, this recipe will be a crowd-pleaser every time.