Sticky BBQ tamarind corn ribs by Shelina Permalloo

Sticky BBQ tamarind corn ribs

Need a veggie option for the barbecue? These sticky BBQ tamarind corn ribs by Shelina Permalloo are just the thing. 

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  • Serves12
  • CourseMain meal
  • Prepare15 mins
  • Cook25 mins
  • Total time40 mins
  • Pluscooling

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  • 4 pack 2 Essential Sweetcorn cobs
  • 4 tbsp Vegetable oil
  • 1 tbsp paprika
  • 4 salad onions, finely sliced, to serve
  • 1 tsp sesame seeds, to serve

For the tamarind sauce

  • 50ml Cooks’ Ingredients Tamarind Paste
  • 100ml Essential Ketchup
  • 50g light brown soft sugar
  • 4 clove/s garlic
  • 1 tsp paprika
  • 1 tsp dried chilli flakes
  • 50ml Essential Cider Vinegar
  • ½ tsp fine salt, to taste


  1. Place the sweetcorn into a large pan of salted boiling water and boil for 15 minutes until tender. Meanwhile, put all the ingredients for the tamarind sauce into a high speed blender and blend until smooth.

  2. Drain the corn cobs and set aside to cool completely. As the corn cools, put the sauce into a saucepan and bring to a simmer for 3-4 minutes stirring, until the garlic in the sauce has cooked out and has a more rounded flavour.

  3. When cool, snap or cut each corn cob in ½ to make 16 short cobs. Carefully cut each cob into quarters using a large sharp knife. Preheat the barbecue.

  4. Put the quartered corn cobs, otherwise known as ribs into a large dish, drizzle with the oil and sprinkle with paprika and toss well to coat. Cook on the barbecue for 8-10 minutes, turning frequently until hot through, caramelised and with an even char. They will start to curl.

  5. Return the ribs to the large dish and spoon in the tamarind barbecue sauce. Toss until thoroughly coated. Move to a serving plate if you like, and sprinkle with the salad onions and sesame seeds, to serve.

Cook’s tip

Shelina’s tips:

Shelina uses a basket over a gas barbecue in the film accompanying this recipe. A basket can be useful for barbecuing small items, but it’s fine if you don’t have one. 

To cook under the grill, spread the ribs over a baking tray, in a single layer and cook on its hottest setting, until hot through and charred. 

To get ahead, the recipe can be prepped up to the end of step 3. Cover and chill the corn ribs for up to 24 hours. The sauce can be made up to 3 days ahead.


Typical values per serving when made using specific products in recipe


423kJ/ 101kcals



Saturated Fat












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