INGREDIENTS:
Ribs: 1 tablespoon brown sugar 1 tablespoon smoked paprika 1 heaping teaspoon garlic powder 1 large pinch kosher salt 1 large pinch black pepper 3 ears corn, shucked 2 tablespoons olive oil
Mustard Mayo: 1/4 cup mayonnaise 1/4 cup BBQ sauce 2 tablespoons brown mustard 1 tablespoon honey
Garnish: 1/2 cup store-bought fried onions 2 green onions, sliced thin
INSTRUCTIONS:
Preheat the oven to 425°F. Cover the bottom of a baking sheet with parchment paper.
For the ribs: In a small bowl, mix together the brown sugar, paprika, garlic powder, salt and pepper. Set aside.
Using a sharp knife, carefully halve the ears of corn lengthwise (see Cook’s Note). Then, cut each half lengthwise, creating 4 equal pieces. Brush each with the olive oil and season the corn with the spice mix. Transfer to the prepared baking sheet.
Bake until the corn is nicely charred and the slices begin to curl, resembling ribs, 18 to 20 minutes.
While the ribs bake, make the mustard mayo: Mix together the mayonnaise, BBQ sauce, mustard and honey in a small bowl. Set aside.
Remove the ribs from the oven and immediately brush with a little bit of the sauce. Transfer the corn ribs to a platter. Sprinkle over the fried onions and the green onions, then serve.
