Grilled BBQ Corn Ribs
The only thing more satisfying than digging into a plate of barbecue ribs may be eating summer corn right off the cob, and this recipe, inspired by a TikTok cooking trend, combines both. It can be tricky to cut corn cobs in quarters, so make sure you’re using a sharp knife and a stable cutting board; and if it feels too risky, remember, you can always just slather a full cob of corn with barbecue sauce before grilling, and the results will be equally delicious.
4 ears of corn, shucked
½ cup Duke’s Carolina Gold BBQ Sauce
4 tablespoons butter, cut in squares
2 scallions, chopped
Soak shucked corn in a pot of water for about 15 minutes. Meanwhile, preheat the grill to medium high heat.
Use a kitchen towel to dry the corn so it’s not slippery. Using a large, sharp chef’s knife, cut off the tips of the corn. Break each ear of corn in half with your hands, and place the half on a secure cutting board. Carefully using your chef’s knife, cut the corn in half vertically, and then cut the half in half again. This can be tricky, so take your time. Make sure you’re using a sharp knife, and work slowly and deliberately to avoid injury. You should have 32 riblets.
Toss corn riblets in Duke’s Carolina Gold Barbecue Sauce, and mix to distribute evenly. Place corn directly on the grill, and allow to cook for 5-10 minutes, depending on the heat of your grill, until the corn begins to char a bit.
Remove riblets from grill to a platter, top with pats of butter, and garnish with chopped scallions.