Name: Barbecue Corn Ribs
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4 to 6 servings
Cuisine: american
Ingredients: 1 tablespoon kosher salt; 1 tablespoon ground black pepper; 1 teaspoon celery seed; 1 teaspoon ground coriander; 3 ears corn, cut in half and then quartered lengthwise into “ribs”; 2 tablespoons mayonnaise; 1/4 cup Mabel’s Kansas City-Style Sauce, recipe follows; 2 cups apple cider vinegar; 1 red onion, peeled and quartered; 2 cloves garlic, peeled and smashed; 1/4 cup bourbon; 2 chipotles in adobo; 1 teaspoon coriander seed; 1 teaspoon sweet smoked paprika; 1 1/4 cups brown mustard, such as Bertman Original Ball Park Mustard; 1/2 cup yellow mustard; 1/3 cup soy sauce; 1/4 cup maple syrup; 1/4 cup blackstrap molasses; 4 ounces granulated sugar; 1 teaspoon kosher salt; 1 teaspoon ground black pepper

Directions

Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side to medium-high heat. Preheat the grill to 300 to 325 degrees F.
Mix together the salt, pepper, celery seed and ground coriander in a small bowl. Brush the corn ribs with the mayonnaise and season to taste with the spice rub. Place the ribs onto the indirect side of the grill and close the lid but keep the vents a quarter of the way open to maintain a temperature of 300 to 325 degrees F. Cook the corn pieces for 35 minutes, opening the lid after 20 minutes and basting them with the barbecue sauce.
Move the corn over to the direct-heat side of the grill and baste one more time. Cook until the corn is charred, about 2 minutes per side.

Mabel’s Kansas City-Style BBQ Sauce:

Combine the vinegar, red onion, garlic, bourbon, chipotles, coriander seed and paprika in a saucepan. Place onto the grill over high heat and bring to a simmer. Cook, uncovered, until the mixture reduces by half, about 10 minutes. Strain the liquid into a bowl and reserve. To the saucepan, add the brown mustard, yellow mustard, soy sauce, maple syrup, molasses, granulated sugar, salt and pepper then stir in the reserved liquid. Place the saucepan back onto the heat and simmer gently until the sauce is nice and thick, 10 to 15 minutes. Leftover sauce can be stored in the fridge for up to 2 weeks.