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BBQ Corn Ribs (Vegan “Ribs”) — Sticky, Smoky, Addictive

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If you’ve never tried corn ribs, this is your sign. Zero ribs. All obsession. ????‍????
They’re sticky, smoky, crunchy, and a little chaotic in the best way — the kind of recipe you make “just to try” and then suddenly you’re standing by the tray eating them straight from the baking paper.

This is one of my favourite Veganuary recipes because it’s:

  • ridiculously simple
  • very “wow” for how little effort it takes
  • perfect for sharing… or not sharing at all ????

What are corn ribs?

Corn ribs are corn cobs cut into quarters lengthwise, then baked (or air-fried) until they curl slightly and become caramelised and juicy. You eat them like little ribs — hands only, napkins mandatory.

Ingredients (serves 2–3)

  • 2–3 corn cobs (fresh or cooked corn on the cob)
  • BBQ sauce (about 4–6 tbsp, depending how saucy you like it)
  • 1 tbsp oil (optional, helps the sauce caramelise)

Optional (but highly recommended)

  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • pinch of chilli flakes
  • lime wedges for serving
  • chopped spring onion or coriander
  • sesame seeds

How to make BBQ Corn Ribs

1) Boil the corn

Bring a pot of water to a boil. Add corn and cook for 8–10 minutes until tender.
Drain and let it cool for 5–10 minutes (hot corn is harder and more dangerous to cut).

2) Cut into “ribs” (quarters)

This is the only “technical” part.

  • Place the corn cob flat on a cutting board (not standing up).
  • Using a sharp chef’s knife, cut the cob in half lengthwise.
  • Then cut each half lengthwise again, so you get 4 long quarters (“ribs”).

Tip: If your corn is very firm, you can microwave it 1–2 minutes after boiling to soften slightly, or just give it a bit more cooling time so it doesn’t slip.

3) Sauce them up

In a bowl mix BBQ sauce + (optional) oil + smoked paprika/garlic/chilli.

Toss corn ribs until coated, or brush them generously.
Be dramatic. Corn deserves it. ????

4) Bake

Preheat oven to 220°C / 425°F.

Line a tray with baking paper. Place corn ribs in a single layer.
Bake for 18–22 minutes, flipping once halfway through.

After flipping, brush on more sauce for extra sticky glaze.

5) Optional: grill/broil for caramelised edges

For that “BBQ finish”: switch to grill/broil for 1–2 minutes at the end.
Watch closely — they can go from perfect to burnt quickly.

How to serve

Eat immediately while hot and glossy.

Serve with:

  • vegan ranch / garlic mayo
  • spicy mayo
  • extra BBQ sauce
  • lime + herbs

This is a perfect: snack / party plate / side dish / “I need something fun right now” recipe.

Storage & reheating

They’re best fresh, but you can store leftovers in the fridge up to 2 days.

To reheat:

  • oven/air fryer at 200°C for 6–8 minutes
  • avoid microwave if you want the crisp edges

Quick variations

  • Korean-style: gochujang + maple + soy + garlic
  • Garlic butter vegan: vegan butter + garlic + parsley + lemon
  • Chilli-lime: lime zest + chilli flakes + salt + coriander

????

If you make these, tag me so I can see your sticky BBQ chaos. ????‍????✨

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Rocket, Roasted Beet, Apple & Vegan Feta (with Pink Dressing)

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If you love salads that feel fresh + fancy but take almost zero effort, this one is for you.
Peppery rocket, sweet roasted beet, caramelised apple, salty vegan feta, and a ridiculously pretty pink dressing that makes the whole plate look like a little winter celebration.

And yes — the pink dressing is a hack: I add a tiny bit of roasted beet, pressed through a garlic press, so it blends instantly and turns everything blush-pink.

What you’ll love about this salad

  • Fast (especially if you roast beets ahead)
  • Perfect balance: sweet + salty + peppery + juicy
  • Looks expensive but is very simple
  • Meal-prep friendly (just keep dressing separate)

Ingredients (2 servings)

Salad

  • 2 big handfuls rocket/arugula
  • 1 medium roasted beet, peeled and chopped
  • 1 apple, chopped (or roasted for extra depth)
  • Vegan feta, crumbled (as much as your heart says)

Optional extras:

  • toasted walnuts / pumpkin seeds
  • a pinch of flaky salt
  • black pepper
  • microgreens

Pink Dressing (30 seconds)

  • 3 tbsp olive oil
  • 1–2 tbsp lemon juice or apple cider vinegar
  • 1 tsp maple syrup (or other sweetener)
  • Salt + black pepper, to taste
  • 1 tsp roasted beet, pressed through a garlic press (for colour + gentle sweetness)

How to make it:
Whisk everything in a small bowl or shake in a jar. Taste and adjust:

  • more lemon = brighter
  • more maple = softer/sweeter
  • more beet = deeper pink (don’t overdo it or it will dominate)

How to Make the Salad

  1. Prep the ingredients.
    Chop the roasted beet into bite-sized chunks. Chop the apple. Crumble vegan feta.
  2. Build the base.
    Add rocket to a plate or bowl (I like a big flat plate for the visuals).
  3. Top generously.
    Scatter beet + apple over the rocket. Add vegan feta.
  4. Dress right before eating.
    Drizzle the pink dressing and toss lightly.
  5. Eat immediately.
    This salad is best when rocket is crisp and the apple still has bite.

Roasting Tips (for beet + apple)

If you’re roasting from scratch:

Roasted beet

  • Wrap whole beets in foil (or place in a covered dish).
  • Bake at 200°C / 392°F until fork-tender:
    45–70 min depending on size.
  • Cool slightly, then peel (skin slips off easily).

Roasted apple (optional but amazing)

  • Chop apple into chunky pieces.
  • Roast 10–15 min at 200°C until the edges caramelise a little.
  • Let cool before adding to salad (so rocket stays crisp).

Serving Ideas

This salad is lovely on its own, but also perfect with:

  • crusty sourdough
  • baked potatoes
  • a warm lentil side
  • a simple soup (tomato, mushroom, miso)

Storage Notes

  • Keep rocket + toppings in one container
  • Keep dressing in a jar
  • Assemble right before eating for best texture

Homemade Vegan Feta (Coming Soon!)

The salty vegan feta makes this salad. I’m sharing my homemade vegan feta recipe soon (it’s surprisingly easy), so keep an eye on the series.

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Vegan Apple Shortcrust Tart (Extra Apples, Chunky Filling)

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If you love apple pie but always wish there was more apple and less fuss, this one’s for you. This vegan apple tart is built around a generous, chunky apple filling (cut in relaxed, uneven pieces) that’s quickly pan-fried to concentrate the flavour, then thickened with a little potato starch so it slices beautifully.

It’s simple, cosy, and very “home kitchen” — with that golden shortcrust frame that makes every bite feel like a treat.

Why you’ll love this tart

  • So many apples. The crust is basically a crisp, buttery frame.
  • Chunky, not mushy. Irregular apple pieces = the best texture.
  • No soggy bottom. Pan-frying reduces excess moisture.
  • Sliceable filling. Potato starch sets it just enough without turning gummy.
  • No eggs needed. Shortcrust doesn’t require them — it’s naturally stable when chilled and handled quickly.

Ingredients

For the vegan shortcrust (22–24 cm / 9-inch tin)

  • 285 g all-purpose flour
  • 1 tbsp potato starch (about 12–15 g)
  • 70–90 g sugar (adjust to taste)
  • Pinch of salt
  • 180 g cold vegan butter or a good high-fat vegan margarine (75–80%)
  • 2–4 tbsp ice-cold water (as needed)

Optional: 1 tsp baking powder (slightly lighter, more “cookie-like” crust)

For the apple filling

  • 1.2–1.5 kg apples (peeled), chopped into medium, uneven chunks
  • 2–4 tbsp sugar (to taste)
  • 1–2 tsp cinnamon
  • Juice of 1/2 lemon
  • 1 tbsp neutral oil or a little vegan butter (for the pan)
  • 2 tbsp potato starch
  • 3 tbsp cold water (to make a slurry)

Optional extras: pinch of cardamom, vanilla, raisins, or chopped walnuts

Equipment

  • 22–24 cm (9-inch) springform tin or tart tin
  • Baking paper
  • Rolling pin (or just press the dough in with your hands)
  • Large frying pan

Step-by-step instructions

1) Make the vegan shortcrust

  1. In a large bowl, mix the flour, 1 tbsp potato starch, sugar, salt (and baking powder if using).
  2. Add cold vegan butter in cubes. Rub it into the flour with your fingertips (or use a pastry cutter) until you get a sandy, crumbly texture.
  3. Add 2 tbsp ice-cold water and quickly bring the dough together. Add more water only if needed (up to 4 tbsp).
    Tip: Don’t knead — just press it together until it holds.
  4. Flatten into a disc, wrap, and chill for 30 minutes.

2) Cook the apples (chunky + glossy)

  1. Peel the apples and chop them into medium, irregular chunks — not too small.
  2. Heat a pan with oil/vegan butter. Add the apples, sugar, cinnamon, and lemon juice.
  3. Pan-fry for 8–12 minutes, stirring gently, until the apples soften slightly and release their juices, but still hold their shape.

Thicken the filling (the sliceable secret)

  1. Mix 2 tbsp potato starch with 3 tbsp cold water to make a smooth slurry.
  2. Pour the slurry into the pan and stir for 30–60 seconds until the juices turn glossy and the filling noticeably thickens.
  3. Take off the heat and let it cool for 5–10 minutes (steam escapes → better crust).

3) Assemble

  1. Preheat the oven to 180°C / 350°F (conventional / top-bottom heat).
  2. Line your tin with baking paper.
  3. Roll out the dough and line the base and sides (or press it in with your fingers).
  4. Optional but recommended: blind bake the crust for 10 minutes for extra crispness.
  5. Spoon in the warm (not piping hot) apple filling and level it gently.

4) Bake

Bake at 180°C / 350°F for 40–50 minutes, until the edges are deeply golden and the filling is bubbling.

If the edges brown too fast: cover the rim with a strip of foil.

Cooling (for neat slices)

  • For clean slices: cool 1–2 hours before cutting.
  • For maximum cosy vibes: serve slightly warm, but expect a softer slice.

Tips for the best texture

The key to “silky” but not gummy

  • Don’t overdo the starch. 2 tbsp potato starch is enough for this amount of apples.
  • If your apples are very juicy, pan-fry 2–3 minutes longer rather than adding extra starch.

Best apples to use

A mix is ideal:

  • tart (Granny Smith, Bramley) + sweet (Gala, Pink Lady) = balanced flavour.

Vegan butter matters

Use a high-fat vegan butter/margarine (around 75–80%). “Light” spreads can make the dough greasy or unstable.

Storage

  • Keeps well covered for 2–3 days.
  • For the crispiest crust, store at room temp on day 1, then refrigerate if you prefer.
  • Reheat slices briefly in the oven/air fryer to bring back the crunch.

Variations

  • Crumb topping: reserve 1/4 of the dough and crumble it over the apples before baking.
  • Vanilla glaze vibe: add 1/2 tsp vanilla to the apples.
  • Nutty winter version: add walnuts + a pinch of cardamom.

If you make it, tell me what apples you used — and whether you’re team neat slices or warm messy perfection. ????✨

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