David grilled up some of his succulent ribs that he has perfected by using a dry rub and by grilling the meat on low and cooking it slow.
Corn is a great side dish with ribs. I saw this recipe for roasting corn and had to try this. I might not ever go back to boiling corn again. This was phenomenal!
6 ears fresh corn, unhusked
1/4 pound butter (1 stick), room temperature
2 teaspoons chili powder
1 lime, zested
1 lime, cut into wedges
Preheat oven to 350 degrees F.
Place the corn in its husks directly on the oven rack and roast until the corn is soft when you press on it, 30 to 40 minutes.
While the corn is roasting, combine the butter with the chili powder and lime zest.
Peel down the husks and tie in a knot to use as a handle while eating. Rub the corn with soft butter mixture, and garnish with a lime wedge. (This roasting method produces the sweetest corn I have ever tasted.)
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