Al Pastor Style Corn Ribs
It’s almost the best season of the year…summer time! That means lots of activities outside, parties with friends and family, and an abundance of grilling food over a fire. If you think that being plant based means that you have to give up grilling, then think again. I’m here to show you that vegans can still have a great time and still have plenty to eat this summer.
Whether of not you have a grill, these delicious al pastor corn ribs are super easy to make in an oven too, especially when using the right pans. I luckily had the help from de Buyer with their amazing sauce pan, the AFFINITY 5-ply stainless steel saucepan, which is perfect for boiling, reducing sauces, and caramelizing foods. Not only that, but it’s oven safe, dishwasher safe, and requires no seasoning. It’s ready to go straight from the box and has a lifetime warranty!
And of course, every great hero has a sidekick and this saucepan’s partner in crime is the de Buyer blue carbon steel rectangle baking sheet. Manufactured from blued carbon steel, it delivers impressive heat distribution to create crisp crusts, delicious baked goods, and these spicy, delicious corn ribs. Whether you’re roasting veggies or baking a delicious tart, this will become your new go-to baking sheet.
These corn ribs are:
great for grilling
perfect for appetizers
dairy free
gluten free
simple & easy
Using a grill for these? Once the corn ribs are marinated, grill them over a fire for 10-20 minutes or until they begin get crispy on all the edges. Keep warm until it’s time to serve.
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Makes 16 corn ribs:
The Goods:
4 corn on the cob, peeled
3 green onions, sliced
3 cloves garlic, sliced
1 poblano pepper, seeded and diced
1/2 tsp salt
2 cups chopped pineapple
1 tsp chipotle powder
1 tsp cumin
1 tbsp smoked paprika
1/4 cup orange juice
2 tbsp white wine vinegar
The Method:
Preheat oven to 450.
As the oven preheats, add all four whole corn on the cobs into a pot of boiling water and boil for 10-15 minutes. Remove the corn from the boiling water and let it cool on a plate for 5-10 minutes.
When the corn has cooled, cut each one lengthwise down the middle into quarters with a sharp knife. Set aside.
Next, heat a medium sauce pan on medium high. Once hot add your green onions and sauté for 1-2 minutes. Toss in your garlic, poblano, salt, and sauté for another 2-3 minutes. Then add your pineapple, chipotle, cumin, paprika, and cook down for 1-2 minutes.
To help deglaze the pan, add in your fresh orange juice, white wine vinegar and cover with a lid, lower the heat to a simmer, and cook for 4-5 minutes. Once all the veggies are soft, remove from heat and add all the mixture into a high powered blender and blend on high until fully smooth.
Now that the sauce is ready, add all the quartered corn ribs into the sauce in a large mixing bowl. Stir until everything is fully coated, then place them evenly spread out onto an oven safe sheet pan lined with parchment paper.
Bake at 450 for 45-50 minutes, and then broil the last 5 minutes until the corn begins to turn golden brown and crispy. Store in a bowl with a lid to keep them warm, enjoy while they are still hot. Enjoy!
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