BBQ Corn Ribs

15 minutes Prep Time
25 minutes Cook Time
4 Servings

These BBQ Corn Ribs are a fun, crowd-pleasing twist on grilled corn that’s perfect for summer entertaining. Fresh corn is cut into rib-like strips, coated in a smoky homemade barbecue sauce made with Red Gold Folds of Honor Ketchup, then air fried until tender, lightly charred, and curled at the edges. Finished with fresh herbs, red onion, and Fresno chilies, these sweet and smoky corn ribs make an easy appetizer, side dish, or cookout snack.

Ingredients

  • FOR THE BBQ SAUCE
  • 1/2 cup Red Gold Folds of Honor Ketchup 32 oz
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 3 tbsp white vinegar
  • 3 tbsp brown sugar
  • 2 tbsp water
  • 2 tsp stone-ground mustard
  • FOR THE CORN RIBS
  • 4 ears corn, husked
  • Canola oil spray
  • FOR GARNISH
  • 2 tbsp chopped parsley
  • 2 tbsp chopped red onion
  • 2 tbsp chopped Fresno chilies

Instructions

Step One

Make the BBQ sauce: In a small saucepan, combine the Red Gold Folds of Honor Ketchup, garlic powder, onion powder, smoked paprika, white vinegar, brown sugar, water, and stone-ground mustard.

Step Two

Bring to a gentle simmer over medium-low heat and cook for about 5 minutes, stirring frequently, until slightly thickened. Remove from the heat and set aside.

Step Three

Carefully cut each ear of corn in half crosswise, then cut each half lengthwise into quarters to create corn ribs.

Step Four

Add the corn ribs to a large bowl and toss with about half of the BBQ sauce until evenly coated.

Step Five

Lightly spray the corn ribs with canola oil spray.

Step Six

Arrange the corn ribs in a single layer in the air fryer basket.

Step Seven

Air fry at 400°F for 20 minutes, flipping halfway through, until tender, lightly charred, and curled at the edges.

Step Eight

Transfer the hot corn ribs to a serving platter and brush or toss with the remaining BBQ sauce.

Step Nine

Garnish with parsley, red onion, and Fresno chilies.

Step Ten

Serve warm.

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