Ree Drummond's Corn Ribs | The Pioneer Woman | Food Network

Ree bakes corn "ribs" rubbed with brown sugar, paprika and other spices!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.

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Corn Ribs
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 40 min
Active: 20 min
Yield: 3 to 4 servings

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

Directions

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.

Cook’s Note

Ears of corn are very hard in the center and can be difficult to cut into halves and quarters. Make sure an adult is present and that you have a decent sharp knife.

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Ree Drummond's Corn Ribs | The Pioneer Woman | Food Network
https://www.youtube.com/watch?v=fLEGiEZbj5s