Yesterday it was the first day of the summer when it officially reached over 90 degrees in Brooklyn, and David, Joe, and I decided to turn on our oven and light up our grill. We had these pork spare ribs we wanted to cook, and, gosh darn it, cook them we did. We cooked them in the oven for an hour, rubbed down with salt, brown sugar, cumin, and paprika, and then we cooked them on the grill for another half hour slathered down in my homemade BBQ sauce (don’t ask what went in it, I just grabbed everything I could think of including ketchup, mustard, molasses, vinegar, cumin, soy sauce, Worcester sauce, fresh garlic, etc). The temperature of our kitchen rose to ungodly heights, and we had to fan ourselves and drink lots of cold drinks to survive outside beside the grill, but they were the best ribs ever. We also grilled slices of eggplant, halves of onions, and chicken sausages. And I cooked some corn on the cob which we ate drenched in a fresh batch of my garlic-herb butter. And goat cheese! We spread goat cheese on our eggplant slices, we tried it on our corn, and even on the sausages. Thank goodness for air conditioners – we piled our plates with food and picnicked in one of the cool bedrooms (thank you AC) instead of eating at the kitchen table.
Any herbs can be used instead of, or along with, cilantro and dill, these two are merely the ones that I am most likely to have on hand. And feel free to modify proportions to taste…
½ stick unsalted butter, at room temperature
2 Tbs. chopped fresh cilantro
2 Tbs. chopped fresh dill
1 Tbs. minced garlic
1 tsp. salt
In a small bowl, mix all the ingredients together with a fork until well combined.
Serve spread onto hot corn on the cob.