For me eating grilled barbecue-basted corn “ribs” is more fun than just eating corn on the cob, and for kids the quartered cobs are easier to eat. I also love that the cob really does look like a rib bone to kids. I slather the ribs with a homemade barbecue sauce, but you can also just use your favorite store-bought sauce.
| Level: | Easy |
| Total: | 1 hr |
| Active: | 1 hr |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 1 hr |
| Active: | 1 hr |
| Yield: | 4 to 6 servings |
Ingredients
- 1 tablespoon kosher salt
- 1 tablespoon ground black pepper
- 1 teaspoon celery seed
- 1 teaspoon ground coriander
- 3 ears corn, cut in half and then quartered lengthwise into “ribs”
- 2 tablespoons mayonnaise
- 1/4 cup Mabel’s Kansas City-Style Sauce, recipe follows
- 2 cups apple cider vinegar
- 1 red onion, peeled and quartered
- 2 cloves garlic, peeled and smashed
- 1/4 cup bourbon
- 2 chipotles in adobo
- 1 teaspoon coriander seed
- 1 teaspoon sweet smoked paprika
- 1 1/4 cups brown mustard, such as Bertman Original Ball Park Mustard
- 1/2 cup yellow mustard
- 1/3 cup soy sauce
- 1/4 cup maple syrup
- 1/4 cup blackstrap molasses
- 4 ounces granulated sugar
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
Instructions
- Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side to medium-high heat. Preheat the grill to 300 to 325 degrees F.
- Mix together the salt, pepper, celery seed and ground coriander in a small bowl. Brush the corn ribs with the mayonnaise and season to taste with the spice rub. Place the ribs onto the indirect side of the grill and close the lid but keep the vents a quarter of the way open to maintain a temperature of 300 to 325 degrees F. Cook the corn pieces for 35 minutes, opening the lid after 20 minutes and basting them with the barbecue sauce.
- Move the corn over to the direct-heat side of the grill and baste one more time. Cook until the corn is charred, about 2 minutes per side.
- Combine the vinegar, red onion, garlic, bourbon, chipotles, coriander seed and paprika in a saucepan. Place onto the grill over high heat and bring to a simmer. Cook, uncovered, until the mixture reduces by half, about 10 minutes. Strain the liquid into a bowl and reserve. To the saucepan, add the brown mustard, yellow mustard, soy sauce, maple syrup, molasses, granulated sugar, salt and pepper then stir in the reserved liquid. Place the saucepan back onto the heat and simmer gently until the sauce is nice and thick, 10 to 15 minutes. Leftover sauce can be stored in the fridge for up to 2 weeks.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 339 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 59 g |
| Dietary Fiber | 6 g |
| Sugar | 43 g |
| Protein | 6 g |
| Cholesterol | 2 mg |
| Sodium | 1910 mg |
| Serving Size | 1 of 6 servings |
| Calories | 339 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 59 g |
| Dietary Fiber | 6 g |
| Sugar | 43 g |
| Protein | 6 g |
| Cholesterol | 2 mg |
| Sodium | 1910 mg |
Reviews
Excellent! Yummo
I thought Michael said this was his Cleveland style BBQ sauce