Short glazed barbecue corn ribs with exposed pale cob, charred kernels, scallions, and sesame on a black platter

Sides

Sticky BBQ Corn Ribs

Name: Sticky BBQ Corn Ribs
Prep time: 25 min
Cook time: 14 min
Total time: 40 min
Yield: 32 short ribs
Ingredients: 4 fresh ears corn, shucked; 2 tbsp neutral oil or cooking spray; 1 tsp smoked paprika; 1 tsp garlic powder; 1/2 tsp kosher salt; 1/2 tsp black pepper; 1/2 cup barbecue sauce; 2 tbsp unsalted butter, melted; 1 tbsp honey or packed brown sugar; 1 tbsp apple-cider vinegar; 1 tsp Worcestershire sauce; 1/2 tsp hot sauce, optional; 2 scallions, thinly sliced; 1 tsp sesame seeds, optional

Short quarter-cob ribs, charred on the grill and tossed in a smoky barbecue glaze.

32 short ribsPrep 25 minCook 10–14 minTotal About 40 min

GrillCornSummer

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Method

Par-cook and set up

Boil the shucked ears for 5 minutes to soften the cobs, then lift out with tongs and cool until easy to handle. Heat a grill for medium-high 400–425°F cooking. Put a damp towel under a sturdy cutting board and use only a large, very sharp heavy knife.

Make short ribs

Trim both ends flat and cut each ear crosswise in half. Stand a short section on its flat end. Put one hand on the knife handle and the other open palm on the dull spine; keep both hands on the knife and completely outside the blade path. Press straight down under steady control. Quarter every half. If the cob wobbles or resists, stop and grill it whole—never strike or force the knife.

Season

Toss the 32 short ribs with oil. Mix paprika, garlic powder, salt, and pepper; coat all sides. Keep the sugary glaze off until the end so it does not burn.

Grill and char

Grill kernel-side down 6–8 minutes until blistered and spotted with char. Turn onto each cut side for 1–2 minutes. Move pieces away from flare-ups; the ribs should curl slightly but stay firm.

Glaze and set

Whisk barbecue sauce, butter, honey, vinegar, Worcestershire, and optional hot sauce. Toss the hot ribs with glaze, return to indirect heat for 1–2 minutes to set, then plate with scallions and sesame. Eat the kernels; do not eat the cob.