Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.

Carefully cut each ear of corn lengthwise into four equal quarters. This requires a sharp, heavy knife and caution; cut along the center line, then rotate and cut the half in half again. Set aside.

In a small bowl, whisk together the olive oil, smoked paprika, garlic powder, salt, and pepper. Brush this mixture evenly over all sides of the corn quarters.

Arrange the seasoned corn pieces on the prepared baking sheet in a single layer. Bake for 25 minutes, flipping halfway through, until the kernels start to char slightly and soften.

While the corn is baking, prepare the glaze by whisking together the BBQ sauce, honey/syrup, and apple cider vinegar in a small saucepan. Heat gently over low heat until just warmed through and combined.

Remove the corn from the oven. Brush generously with the warmed BBQ glaze on all sides. Return the glazed corn ribs to the oven and bake for another 8-10 minutes, brushing with additional glaze halfway through this final bake, until the glaze is thick, sticky, and caramelized.

Serve immediately, garnished with an extra drizzle of glaze or chopped fresh cilantro, if desired.