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Few things beat the smoky aroma of brats ribs and corn grilling away on a summer evening These three favorites are my go-to for family BBQs because everyone walks away satisfied You get juicy sausages sticky tender ribs and sweet charred corn on the cob all made with straightforward steps and big flavors
Last summer during a neighborhood cookout this trio stole the show Everyone asked for seconds and I loved how easily everything came together while we relaxed outdoors
What You’ll Need in Your Kitchen
- Bratwurst sausages: Choose a brand that is plump and fresh with a balanced blend of pork and seasonings
- Beer: Use a lager or light ale for braising brats or substitute good chicken broth for a twist
- Sweet onion: Adds flavor to the brats as they simmer pick a firm onion without soft spots
- Butter: Infuses richness into both the brats and the corn
- Baby back ribs: Look for meaty racks with even marbling and avoid ones with too much surface fat
- BBQ sauce: Go for one with a thick consistency to help glaze and caramelize the ribs
- Brown sugar: The dry rub’s starting note contributes sweetness and helps form a bark
- Paprika: Provides smoky warmth in the rub opt for Spanish or Hungarian for depth
- Garlic and onion powders: Enhances umami in the ribs
- Chili powder: Adds a gentle touch of heat
- Salt and pepper: Season to balance every layer
- Fresh corn on the cob: Pick ears with bright green husks and plump kernels for juiciness
How to Make It Like a Pro
- Prepare the Ribs:
- Strip off the thin membrane on the back of each rack for extra tenderness Pat the ribs dry and work in your dry rub mixture let them sit for at least thirty minutes for maximum flavor
- Slow Bake the Ribs:
- Wrap the ribs tightly in foil place them on a baking sheet and bake at three hundred degrees Fahrenheit for two to two and a half hours The goal is fork tender meat that holds its shape This slow start makes grilling foolproof
- Grill and Glaze the Ribs:
- Once baked remove the ribs and slather them generously with BBQ sauce Heat the grill to medium high and grill each rack ten minutes per side until sticky charred and caramelized Watch for bubbling sauce to avoid burning
- Simmer the Brats:
- Place the bratwursts in a deep skillet with sliced onions butter and beer Simmer gently for about twenty minutes turning once so they are fully cooked and infused with flavor
- Finish Brats on the Grill:
- Transfer brats onto the hot grill turning every couple of minutes so each side develops deep brown marks The flavorful snap of the skin is your sign they are done
- Grill the Corn:
- Brush each ear with melted butter and lay directly on the hot grill Turn every few minutes until lightly charred all over about ten minutes Sprinkle generously with salt and pepper when finished
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My favorite part is the first bite into the rib where the caramelized glaze gives way to juicy smoky meat My cousin still talks about the year we added an extra brush of sauce to the ribs halfway through grilling and everyone reached for seconds
Keep It Fresh and Delicious
Use the freshest corn you can find The difference in sweetness is remarkable If you have a local farmers market that is the place to go I sometimes prep the corn in the morning and keep it wrapped in damp paper towels until grill time This locks in the moisture and gives you plumper results
Genius Ingredient Swaps
If you want to mix things up try apple cider or a wheat beer for simmering brats For the dry rub smoked paprika brings extra depth or a hint of cumin can create a Tex Mex twist Not a fan of pork brats turkey or plant based sausages will work just as well with this technique
Plating Like a Chef
Stack the ribs on a wooden board and arrange the grilled sausages beside a pile of charred corn Dust them all with chopped parsley for color or scatter thin slices of grilled onion over the brats It is a little detail but makes everything look extra appetizing
The Story Behind the Bite
This backyard classic was born out of a Father’s Day request to make something satisfying and no fuss Ever since then it has been the signature menu for every family cookout The beauty of this trio is how it brings friends and neighbors together—everyone lingers a bit longer with a plate of ribs and grilled corn in hand
Recipe FAQs
- → How do you keep ribs tender on the grill?
Start by baking the ribs wrapped in foil at a low temperature until tender. Finish by grilling with BBQ sauce for flavor and caramelization.
- → What is the best way to cook brats before grilling?
Simmer brats in beer with onions and butter for about 20 minutes to ensure they are cooked through and remain juicy.
- → How do you get good char marks on brats?
Transfer brats to a hot grill after simmering and cook, turning frequently, until the outside is nicely charred.
- → How should you prepare corn on the cob for grilling?
Husk the corn, brush with melted butter, and grill directly until golden with slight charring, turning for even cooking.
- → What are popular toppings for brats?
Serve brats in buns with mustard, sauerkraut, grilled onions, or your preferred condiments for extra flavor.
- → Can you substitute beer in the brat simmer?
Yes, chicken broth can be used as an alternative to beer for simmering brats with onions and butter.