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Smoky BBQ Corn Ribs Recipe

Smoky BBQ Corn Ribs Recipe

Delicious, tender corn cobs cut into 'ribs' and grilled or baked until smoky, tender, and coated in a tangy BBQ glaze. A great vegetarian alternative to traditional ribs.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: American, Barbecue
Calories: 280
Ingredients Method Notes

Ingredients
  

For the Corn Ribs
  • 4 Large fresh corn on the cob Husked
  • 2 tablespoons Olive oil
  • 1 teaspoon Smoked paprika
  • 1 teaspoon Garlic powder
  • 0.5 teaspoon Salt
  • 0.25 teaspoon Black pepper
For the BBQ Glaze
  • 0.75 cup Your favorite BBQ sauce
  • 1 tablespoon Maple syrup or honey
  • 1 teaspoon Apple cider vinegar

Method
 

Instructions
  1. Prepare the corn: Carefully stand each ear of corn upright on a cutting board. Using a very sharp knife, slice the corn lengthwise into four equal wedges (the 'ribs'). Be extremely careful; this requires stability and a sharp blade.
  2. Pre-season the corn: In a large bowl, toss the corn ribs with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
  3. Cook the corn (Oven Method): Preheat your oven to 400°F (200°C). Arrange the seasoned corn ribs in a single layer on a foil-lined baking sheet. Bake for 20 minutes, flipping halfway through, until slightly tender.
  4. Prepare the glaze: While the corn cooks, whisk together the BBQ sauce, maple syrup (or honey), and apple cider vinegar in a small saucepan. Heat gently over low heat until just warm and combined.
  5. Glaze and finish: Remove the corn from the oven. Brush generously with the BBQ glaze on all sides. Return to the oven and bake for another 10-15 minutes, brushing with more glaze every 5 minutes, until the glaze is caramelized and sticky.
  6. Serve immediately, garnished with optional chopped cilantro or sliced green onions.

Notes

For a smoky grilled flavor, pre-cook the corn on the grill over medium heat for 15 minutes before brushing with the glaze and finishing over direct heat until charred slightly. If you prefer softer corn, you can steam or boil the ribs briefly before seasoning.