Description
These Honey BBQ Ribs with Corn on the Cob are a perfect blend of sweet, smoky, and tender barbecue flavors paired with buttery, golden corn. A must-try for summer cookouts or comforting family dinners, this recipe is sure to be a crowd-pleaser!
Ingredients
f
or the Ribs:
- 2 racks of baby back ribs (4–5 lbs total)
- 2 tbsp olive oil
- 2 tbsp smoked paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp chili powder
- Salt and pepper to taste
For the Honey BBQ Sauce:
- 1 cup BBQ sauce (your choice)
- ¼ cup honey
- 2 tbsp apple cider vinegar
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- 1 garlic clove, minced
For the Corn on the Cob:
- 4–6 ears of corn, husked
- 4 tbsp butter, melted
- Salt and pepper to taste
Instructions
For the Ribs:
- Prepare the Ribs: Preheat the oven to 275°F (135°C). Remove the silver skin from the back of the ribs. Coat with olive oil and season with paprika, garlic powder, onion powder, chili powder, salt, and pepper.
- Bake the Ribs: Wrap each rack tightly in foil and place on a baking sheet. Bake for 2 ½ to 3 hours until tender and meat pulls from the bone.
- Make the Sauce: Combine BBQ sauce, honey, apple cider vinegar, Worcestershire sauce, smoked paprika, and garlic in a saucepan. Simmer for 5-7 minutes, stirring occasionally.
- Glaze & Broil: Unwrap ribs, brush generously with sauce, and broil for 5-7 minutes until caramelized.
For the Corn on the Cob:
- Cook the Corn: Boil in salted water for 8-10 minutes or grill for 10 minutes, basting with melted butter.
- Season the Corn: Brush with melted butter and sprinkle with salt and pepper.
Notes
- For spicier ribs, add cayenne to the rub or hot sauce to the BBQ sauce.
- Leftover ribs and corn store well in airtight containers for up to 4 days.
- Customize the corn with garlic butter or fresh herbs for added flavor.
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Category: Dish
- Method: Baking, Broiling, Boiling/Grilling
- Cuisine: American
