Fresh, sweet summer corn gets the full barbecue treatment in this recipe for corn ribs. Seasoned with a spicy sweet dry rub and brushed with a tangy barbecue sauce, the corn develops a delicious caramelized crust as it curls into a perfectly juicy rib. You’ll need a sharp knife and a steady hand to cut through the hard cobs; make sure you have a large, sturdy work surface and take your time.
| Level: | Intermediate |
| Total: | 55 min |
| Active: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon packed light brown sugar
- 1/4 teaspoon cayenne pepper
- Kosher salt
- 1 cup ketchup
- 1 cup apple cider vinegar
- 1/4 cup yellow mustard
- 3 tablespoons packed light brown sugar
- 1/2 teaspoon hot sauce
- Kosher salt
- 4 ears corn, shucked
- Canola or vegetable oil, for the grill grates
- 1 scallion, thinly sliced
Instructions
- For the BBQ seasoning blend: Stir to combine the chili powder, smoked paprika, brown sugar, cayenne pepper and 1 teaspoon salt in a small bowl.
- For the BBQ sauce: Whisk together the ketchup, apple cider vinegar, mustard, brown sugar, hot sauce, 1 teaspoon salt and 1 tablespoon of the BBQ seasoning blend in a small saucepan over medium-high heat. Bring to a boil, then reduce the heat to medium and simmer until the sauce has reduced and thickened, 10 to 12 minutes.
- For the corn ribs: Using a large chef’s knife and a large steady cutting board, cut off the ends of the corn cobs to make them flat. Using your hands, break the cobs in half crosswise. Stand a cob on one flat end and carefully and slowly cut down through the core, rocking the knife back and forth if necessary, to split the cob in half lengthwise. Repeat with all the cobs. Lay a split corn cob on its flat side on the cutting board and cut lengthwise through the cob, pressing down and rocking the knife back and forth if necessary, to make 2 long corn ribs. Repeat with the remaining cob halves. (You should have 32 ribs total.) Place on a rimmed baking sheet and set aside.
- Prepare a grill for medium-high heat and lightly oil the grates. Sprinkle the corn ribs with 1 tablespoon of the seasoning blend. Brush the ribs with 1/2 cup BBQ sauce.
- Place the corn, cut-side down, on the grill and close the lid. Cook until the cut edges are beginning to char and caramelize, about 8 minutes. Flip the ribs to the second cut side, close the grill lid and cook until the edges are caramelized and the corn kernels are crisp-tender, another 6 to 8 minutes.
- Transfer the corn to a platter. Brush with more sauce and season with a pinch of the BBQ seasoning blend (reserve the remaining blend for another use). Sprinkle with the scallions and serve with the remaining BBQ sauce.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 173 |
| Total Fat | 4 g |
| Saturated Fat | 0 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 3 g |
| Sugar | 21 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 579 mg |
Reviews
After you cut these, there is still cob attached to the corn which never became edible with cooking. Did I need to cook them longer, like twice as long as suggested? It was like eating mini corn on the cob, very awkward. I thought that the cob would become edible so we could eat the whole thing, but this was not the case. IMO, the difficulty and risk in cutting these is not worth it. My review has nothing to do with the spice blend or BBQ sauce.
The instructions are perfect! Best way that I have ever seen to uniquely cut a finger or two off! That being said, the bbq’s were good.
The corn is delicious. We just cut the cobs into quarters. Made it much easier to deal with. Still curled a little. The seasoning and bbq sauce are so good I’m using them on all kinds of food.
Very delicious. I cut mine like it says and it was awesome. It is messy but the end reward is good
Very dangerous way to make corn !!!! Not worth it …. Waste of good corn !!!!!
directions arent clear on what you are cutting. is there cob and seems to me you are just cutting the whole corn in 1/2 lenthwise after cutting the corn in 1/2 across it, but then you wouldnt have 32 pieces.
Something different… We really enjoyed them..
I would rather leave my corn whole instead of going through this nonsense.
How are these eaten … just as one would eat corn on the cob? Do you pick each piece with your fingers ? Does one have a piece of the cob left or is the cob eaten as well! Seems weird …
I have not made these, but I watched The Pioneer Woman make these on her show. Wow, what a whole lot of trouble, and even verging on dangerous while trying to cut those cobs into quarters. There has to be an easier way…….like just putting the seasonings and sauce on either a whole or half ear of corn.