Ribs on the barbie is a BBQ win but what about your vegetarian guests? It can’t just be salad and cheese; we’ve got a simple recipe that will kick that meaty craving.

Ingredients:

Corn on the Cob (depending on how many people you are cooking for, one cob will split into 4 ‘ribs’)

For the rub

• 65ml (or 5 tbsp) olive oil
• 3 tsp smoked paprika
• 2 tsp BBQ seasoning (Kékem BBQ seasoning)
• Sea salt flakes

For the dip

• 150g mayo
• 2 tbsp sriracha
• Juice of 1 lime
• 1 tsp sugar
• Pinch of salt

To serve  

• Grated vegan parmesan
• Chilli flakes
• Chopped chives

Method

1. Make the ribs | Halve the corn kernels down the middle, lengthways, then again so you have 4 pieces of sweetcorn for each piece - this is usually easiest starting at the top and cutting the whole way down
2. Make the rub | Mix the olive oil, smoked paprika and BBQ seasoning together in a small bowl | Brush the rub over the sweetcorn pieces until they are completely coated and sprinkle with sea salt
3. Cook the ribs | Place the ribs in the oven for 30-35 minutes, or until the corn pieces have curled up and become golden on the outside. Alternatively, 20 minutes in an air fryer will give you the same outcome.
4. While the sweetcorn cooks, make the sriracha mayo | Mix all the mayo ingredients together in a small bowl | Taste and season with salt
5. Finish the ribs | Place the corn onto a serving plate and rub with butter until it melts over the top of the corn | Sprinkle with vegan parmesan, chilli flakes and chopped chives