Smoky sweetcorn ribs with chilli and lime

The cook

1. 01

   Step 1SORT THE FIRE

   Set up your barbecue for two-zone cooking, with coals on one side and a clear patch on the other. On gas, light the burners on one side only. Aim for 200°C with the lid closed. Clean the cooking grate.

2. 02

   Step 2CUT THE RIBS

   Put a sturdy chopping board on a damp tea towel so it cannot slide. Trim the ends of each cob, then cut across the middle to make two shorter pieces. Stand each piece on its flat cut end and carefully halve it lengthways with a sharp, sturdy chef's knife, keeping your fingers out of the blade's path. Lay each half flat-side down and cut lengthways again. You'll have 32 short ribs. If the knife sticks or needs serious force, stop and cook that piece as a small cob instead. No wrestling matches with knives.

3. 03

   Step 3SEASON PROPERLY

   Mix the smoked paprika, cumin, garlic granules, salt and black pepper. Toss the corn ribs with the oil, then the rub, working it into the kernels. Aim for an even coating rather than big clumps of spice.

4. 04

   Step 4MIX THE GLAZE

   Stir together the maple syrup, lime juice and hot sauce in a small bowl. Keep it beside the barbecue with a brush. It goes on late so the sugar turns sticky rather than bitter.

5. 05

   Step 5GET SOME CHAR

   Lay the ribs over direct heat, kernel-side towards the grate. Cook for 6–8 minutes, turning every couple of minutes so the kernels pick up dark patches without scorching the spices. Shift any fast-colouring pieces to the cooler side.

6. 06

   Step 6LET THEM CURL

   Move all the ribs to the indirect side and close the lid. Cook for another 6–8 minutes, until the kernels are tender and juicy and the ribs have started to curl. Some curl more than others — tenderness matters more than the shape.

7. 07

   Step 7MAKE THEM STICKY

   Brush the kernel sides with the glaze. Close the lid and cook indirectly for another 2 minutes, until glossy and lightly tacky. Check a kernel with the tip of a knife; if it still feels firm, give the corn a few more minutes on the cooler side.

8. 08

   Step 8FINISH LOUD

   Transfer to a platter and leave for 2 minutes so nobody bites into scorching-hot corn. Scatter over the spring onions and coriander, then serve with the lime wedges. Eat the kernels off each rib and discard the tough cob centre — that's your handle, not your dinner.