These BBQ corn ribs are an easy and delicious summer appetizer recipe! They are marinated in a homemade BBQ sauce (which is completely oil-free!) and served with a garlic dipping sauce. Bring these to a summer party or enjoy as a side dish to pastas, salads, and more!
Prep time: 10 minutes
Cook time: 20-25 minutes
Servings: 16 corn ribs
Ingredients
- 4 corns on the cob
- 1/4 cup ketchup
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tsp rice vinegar
- 2 tsp sweet chili sauce
- 1 tsp maple syrup
- 1/2 tsp smoked paprika
- 2-3 cloves of garlic
- Cilantro to serve
Dipping Sauce
- 1/4 cup vegan mayonnaise
- Hot sauce
- 1/2 tsp garlic powder
Equipment
- Lined baking sheet
Instructions
- Preheat oven to 400F.
- Remove the husks from the corn, then stand the cobs up vertically and cut them lengthwise down the middle on a cutting board, using a large and sharp knife. You may also need to use a rolling pin or other large item to hit down on the knife and cut the cob (this is the toughest part!).
- Once you’ve cut the cobs lengthwise once, do it again lengthwise (each cob should be cut into 4).
- Prepare the BBQ sauce by mixing together ketchup, soy sauce, rice vinegar, sweet chili sauce, maple syrup, smoked paprika, and 2-3 cloves of minced garlic.
- Add the corn “ribs” to a lined baking sheet, then brush the BBQ sauce onto each rib (on the corn side).
- Bake for 20-25 minutes, making sure to keep an eye on them so they don’t burn. Remove them from the oven when the corn feels soft and ready to eat when poked with a fork.
- Prepare a dipping sauce with vegan mayonnaise, garlic powder and hot sauce (as much as you’d like!). For an oil-free version, skip this step, or prepare a dipping sauce with a cashew or sunflower seed base.
- Once the corn ribs are done, serve on a plate with the dipping sauce and sprinkle fresh cilantro on top. Dig in and enjoy (PS: make sure not to eat the core, just the corn)!
