BBQ Ribs with Corn
Smoky, sweet, and Southern-inspired, this BBQ Ribs with Corn recipe combines fall-off-the-bone tender pork ribs and buttery grilled corn for the ultimate summer meal. Easy, crowd-pleasing, and perfect for your backyard grill nights.
Equipment
- Baking Sheet
- Aluminum foil
- Grill (charcoal or gas)
- Basting brush
- Tongs
- small mixing bowl
Ingredients
- 2 racks 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)
- 6 ears corn, husked
- 4 tbsp butter, melted
- 0.5 tsp salt (for corn)
- Optional: chili powder or lime wedges for garnish
Instructions
- Heat your oven to 275°F (135°C). Line a baking sheet with foil. Pat ribs dry with paper towels.
- Mix paprika, brown sugar, garlic powder, salt, and pepper. Rub the mix generously over both sides of the ribs.
- Wrap ribs tightly in foil. Bake for 2½ to 3 hours, until tender and juicy.
- 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.
- 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 desired).
- Cut the ribs into sections, plate with corn, and serve with napkins—you’ll need them!
Notes
For extra flavor, marinate ribs overnight. Use honey-mustard glaze or garlic herb butter for a twist. No grill? Broil ribs for caramelization after baking. Serve with creamy coleslaw or baked beans for a classic BBQ plate.