BBQ Ribs with Corn – Backyard BBQ Bliss!

Introduction

There’s something about summer evenings that just beg for the smoky scent of grilled ribs wafting through the air. I still remember the first time I tried making these BBQ ribs with corn—it was a humid July weekend, the kind where everyone gathers around the grill with iced tea in hand. The ribs turned out tender enough to fall off the bone, and the sweet charred corn sealed the deal. Since then, it’s been my go-to backyard meal. This BBQ Ribs with Corn combo hits all the right notes: smoky, sweet, buttery, and bold—Southern-style comfort at its finest.

What Makes This Recipe Special

• Incredible flavor combo: Smoky ribs meet caramelized corn in a sweet-and-savory marriage that defines summer.
• Low and slow simplicity: You can bake the ribs first, then finish them on the grill—no stress, just pure flavor.
• Viral-worthy presentation: Glazed ribs next to butter-brushed corn look irresistible on your feed.
• Perfect for gatherings: Whether it’s family night or a block party, this meal never misses.

Ingredients You’ll Need

For the Ribs:

• 2 racks of pork ribs (baby back or St. Louis-style)
• 2 tbsp paprika
• 2 tbsp brown sugar
• 1 tbsp garlic powder
• 1 tbsp salt
• 1 tsp black pepper
• 2 cups BBQ sauce (your favorite brand or homemade)

For the Corn:

• 6 ears of corn, husked
• 4 tbsp butter, melted
• ½ tsp salt
• Optional: chili powder or lime wedges for garnish

Tools You’ll Need

• Baking sheet
• Aluminum foil
• Grill (charcoal or gas)
• Basting brush
• Tongs
• Small mixing bowl

How to Make BBQ Ribs with Corn

1. Preheat & Prep: Heat your oven to 275°F (135°C). Line a baking sheet with foil. Pat ribs dry with paper towels.
2. Season the Ribs: Mix paprika, brown sugar, garlic powder, salt, and pepper. Rub the mix generously over both sides of the ribs.
3. Bake Low & Slow: Wrap ribs tightly in foil. Bake for 2½ to 3 hours, until tender and juicy.
4. Grill & Glaze: Heat your grill to medium. Unwrap the ribs, brush on BBQ sauce, and grill for 10–15 minutes per side, brushing often until caramelized and sticky.
5. Grill the Corn: Place corn directly on the grill grates. Cook for 10 minutes, turning often, until slightly charred. Brush with butter and sprinkle salt (and chili powder if you like a kick).
6. Serve & Devour: Cut the ribs into sections, plate with corn, and serve with napkins—you’ll need them!

Ingredient Swaps (Quick Table)

Ingredient	Swap Option	Notes
Pork ribs	Beef ribs	Heavier flavor, longer cook time
BBQ sauce	Honey-mustard glaze	Sweeter, tangier twist
Butter	Garlic-herb spread	Adds a rich, savory finish
Corn	Baby corn or grilled zucchini	For a lighter option

What to Serve With BBQ Ribs and Corn

Pair your BBQ Ribs with Corn with any of these crowd-pleasers:

• Creamy coleslaw: Crunchy, tangy, and refreshing alongside smoky ribs.
• Baked mac and cheese: Because extra cheese never hurts at a BBQ.
• Grilled peaches: A sweet finish that complements the smoky flavors beautifully.

If you love easy make-ahead sides, check out our Loaded Potato Salad and Southern Baked Beans—they’re perfect partners for this dish.

Tips for Perfect Results

1. Keep it low and slow: Don’t rush the oven step. That’s how you get fall-off-the-bone tenderness.
2. Double up on sauce: A second glaze during grilling gives the ribs that glossy BBQ finish everyone craves.
3. Char the corn last: It stays juicy and bright if you grill it right before serving.

Storage Instructions

Store leftover ribs in an airtight container for up to 3 days in the fridge. Reheat covered in the oven at 300°F until warm. Corn can be reheated on a skillet with a little butter or microwaved for 30 seconds.

FAQ Section

Q1: Can I make BBQ ribs without a grill?
Absolutely! After baking, broil them on high for 5–7 minutes to caramelize the sauce.

Q2: What’s the best BBQ sauce for ribs?
Go for a thick, smoky sauce—Kansas City-style sauces stick beautifully during grilling.

Q3: Can I prep ribs ahead of time?
Yes! Bake the ribs a day before, refrigerate, then finish on the grill when ready to serve.

Q4: How do I keep ribs moist while baking?
Wrapping them tightly in foil traps steam, keeping them tender.

Q5: Can I use frozen corn?
You can! Thaw before grilling and brush with butter midway through cooking.

Q6: What’s the secret to fall-off-the-bone ribs?
The long, slow oven bake. That gentle heat breaks down the meat perfectly.

Conclusion

Whether it’s a lazy weekend or a full-on backyard party, these BBQ Ribs with Corn will have everyone gathered around the table—hands messy, smiles wide. The smoky ribs, buttery corn, and simple prep make this recipe a keeper. Try it out, snap a photo, and share it on your favorite social feed. Don’t forget to tag @easymealstoprep—I love seeing your BBQ creations!