Grilled Brats Ribs Corn (Printable Version)
Tender ribs, juicy brats, and buttery corn on the cob for a backyard grilling favorite with crowd-pleasing flavors.
# What You'll Need:
→ Bratwurst
01 -
6 bratwurst sausages
02 -
1 large onion, sliced
03 -
946 ml beer or chicken broth
04 -
2 tablespoons butter
→ Ribs
05 -
2 racks baby back ribs
06 -
120 ml barbecue sauce
→ Dry Rub
07 -
2 tablespoons brown sugar
08 -
1 tablespoon paprika
09 -
1 teaspoon garlic powder
10 -
1 teaspoon onion powder
11 -
1 teaspoon chili powder
12 -
Salt and pepper, to taste
→ Corn on the Cob
13 -
6 ears corn, husked
14 -
3 tablespoons melted butter
15 -
Salt and pepper, to taste
# Steps To Follow:
01 -
Carefully remove the membrane from the underside of the baby back ribs. Evenly coat both sides with the dry rub mixture. Wrap the racks tightly in aluminium foil and place on a baking tray. Bake in a preheated oven at 150°C for 2 to 2.5 hours until tender.
02 -
Remove the cooked ribs from the foil and transfer to a medium-high grill. Generously brush with barbecue sauce, grilling for 10 minutes per side, turning once, until the surface is caramelized and lightly charred.
03 -
Combine bratwurst sausages, sliced onion, beer or chicken broth, and butter in a large saucepan. Simmer over medium heat for approximately 20 minutes until sausages are thoroughly cooked.
04 -
Transfer the cooked bratwursts to the grill. Grill for 5 to 7 minutes, turning occasionally, until heated through and marked with grill lines.
05 -
Brush each husked ear of corn with melted butter. Place on the grill and cook, turning every few minutes, for about 10 minutes until all sides are lightly charred.
06 -
Remove grilled corn from heat and season immediately with salt and pepper to taste.
07 -
Slice ribs into individual portions. Serve bratwursts in toasted buns, accompanied by desired garnishes such as mustard, sauerkraut, or additional grilled onions. Arrange grilled corn on the cob alongside as a buttery side.
# Notes and Tips:
01 -
Ensure the membrane is fully removed from the ribs for maximum tenderness.
02 -
Beer poaching imparts flavor to the bratwursts; chicken broth is a suitable non-alcoholic alternative.
03 -
Use indirect heat when grilling the ribs to avoid burning the glaze.