BBQ Corn Ribs on the Grill

Votes: 2

Time: 55 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 173, total fat 4 G., saturated fats 0 G., proteins 4 G., carbohydrates 34 G., fiber 3 G., cholesterol 0 mg, sodium 579 mg, sugar 21 G.

Fresh, sweet summer corn is cooked barbecue-style in this recipe. Coated with a sweet-spicy seasoning and slathered with a tangy barbecue sauce, the corn develops a delicious caramelized crust as the cob curls on the grill into a perfectly juicy rib. Cutting these firm cobs requires a sharp knife and a steady hand. Make sure you're working on a sturdy work surface and take your time.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

BBQ Seasoning

2 tablespoons chili powder
1 teaspoon smoked paprika
1 teaspoon light brown sugar
1/4 tsp cayenne pepper

Barbecue sauce

1 cup ketchup
1 cup apple cider vinegar
1/4 cup yellow mustard
3 tablespoons light brown sugar
0.5 tsp hot sauce

Corn

4 ears of corn without husks
Vegetable oil to grease the grill grate
1 green onion, thinly sliced

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

BBQ Seasoning:

In a small bowl, combine chili powder, smoked paprika, brown sugar, cayenne pepper and 1 teaspoon salt.
Barbecue sauce:

Combine the ketchup, apple cider vinegar, mustard, brown sugar, hot sauce, 1 teaspoon salt, and 1 tablespoon barbecue seasoning in a small saucepan and heat over medium heat. Bring to a boil, then reduce heat and simmer until the sauce has reduced and thickened, 10-12 minutes.

Grilled corn with spicy barbecue sauce

Using a large chef's knife on a cutting board, trim the ends of the corn cobs to make them flat. Use your hands to snap the cobs in half crosswise. Stand the cob on one flat end and carefully and slowly cut the cob in half lengthwise. Repeat with the remaining cobs. Place the split cob of corn flat side down on the cutting board and cut each half in half lengthwise, applying pressure and rocking the knife back and forth to create two long ribs. Repeat with the remaining cob halves. You should have 32 ribs in total. Place on a rimmed baking sheet and set aside.
Preheat the grill to medium-high heat and lightly oil the grates. Sprinkle the corn ribs with 1 tablespoon of barbecue seasoning. Brush with 1/2 cup of barbecue sauce.
Place the corn cut-side down on the grill and cover. Grill until the cut edges begin to char and caramelize, about 8 minutes. Flip the ribs over onto the other cut side, close the grill lid, and grill until the edges are charred and the corn kernels are crisp-tender, another 6 to 8 minutes.
Transfer the corn to a serving platter. Brush with sauce and sprinkle with barbecue seasoning (reserve the remaining spice mixture for another use). Sprinkle with green onions and serve with the remaining barbecue sauce.