Ree Drummond's Corn Ribs

Ingredients

• 4 ears Corn On The Cob (husks and silks removed; cut into rib sections as described)
• 2 Tbsp Olive Oil (extra‑virgin recommended)
• 1 Tbsp Brown Sugar (packed)
• 1 Tbsp Paprika (smoked paprika optional for deeper flavor)
• 1 tsp Garlic Powder
• 1/2 tsp Kosher Salt
• 1/4 tsp Black Pepper (freshly ground)
• 2 Tbsp Mayonnaise (regular, not low‑fat)
• 1 Tbsp Brown Mustard
• 1 Tbsp Barbecue Sauce (sweet or smoky variety)
• 1 tsp Honey (raw honey preferred)
• 2 Tbsp Crispy Fried Onions (canned) (drained)
• 2 stalks Green Onions (thinly sliced)

Instructions

1. Prepare the Corn Ribs

   Remove husks and silks, cut off the top of each ear, make a shallow cut down the side, then split the ear lengthwise and cut into 2‑3 rib‑shaped sections.

   Time: PT10M

2. Mix the Dry Seasoning

   In a small bowl combine brown sugar, paprika, garlic powder, salt, and pepper. Stir until evenly blended.

   Time: PT5M

3. Oil and Season the Corn Ribs

   Drizzle the cut corn ribs with olive oil, toss to coat, then sprinkle the seasoning mixture over all sides. Pat gently to adhere.

   Time: PT5M

4. Bake the Ribs

   Arrange the seasoned ribs on a parchment‑lined baking sheet in a single layer. Bake in a pre‑heated 450°F oven for 20 minutes, flipping halfway through.

   Time: PT20M

   Temperature: 450°F

5. Prepare the Sweet‑Spicy Glaze

   While the ribs bake, whisk together mayonnaise, brown mustard, barbecue sauce, and honey in a small bowl until smooth.

   Time: PT5M

6. Glaze the Ribs

   Remove the ribs from the oven, brush each piece generously with the glaze, and return to the oven for an additional 2 minutes to set the coating.

   Time: PT2M

   Temperature: 450°F

7. Garnish and Serve

   Transfer the glazed ribs to a serving platter, sprinkle with crispy fried onions and sliced green onions. Serve hot.

   Time: PT2M

Nutrition Facts

Calories

600

Protein

5 g

Carbohydrates

55 g

Fat

35 g

Fiber

5 g