John McCain's Rib Recipe
Did you know that John McCain had a famous rib recipe? I had no idea but was excited to see a post on BlogHer listing the ingredients. These are the most simple ribs I've ever made and they are good. Really good.
Did you know that John McCain had a famous rib recipe? I had no idea but was excited to see a post on BlogHer listing the ingredients. These are the most simple ribs I've ever made and they are good. Really good.
- Carbohydrate 52.81494 g
- Cholesterol 1288.224 mg
- Fat 496.7322 g
- Fiber 14.7461997699738 g
- Protein 303.05154 g
- Saturated Fat 205.12764 g
- Serving Size 1 1 recipe (2210g)
- Sodium 7991.232 mg
- Sugar 38.0687402300263 g
- Trans Fat 60.6732 g
- Calories 5922 calories
Step-by-step
- I used a 6.5 qt crockpot. 4 lbs of ribs fit comfortably, but I maybe could have squeezed in another pound.
- Cut the ribs to fit your crockpot. In a small bowl, combine the dry spices.
- Rub the rack of ribs with the dry mixture, covering all sides of the ribs. Put them into your crockpot. If you have extra seasoning, pour on top.
- Squeeze the lemons (use one of those hand-held juicer things, to make sure all the juice gets out) on top of the ribs.
- Cover and cook on low for 7-10 hours, or on high for about 5. The meat will be more tender if you cook it on low.
- Serve with corn on the cob and baked potatoes.
A short list of dry spices and citrus juice hides the chemical transformation that happens inside a covered slow cooker over several hours. The omission of added liquid requires understanding how moisture behaves during prolonged enclosed heating.
- Combine two tablespoons of kosher salt, two tablespoons of garlic powder, and two tablespoons of black pepper thoroughly before application, ensuring every surface of the four pounds of ribs receives an equal layer of seasoning.
- Squeeze three fresh lemons over the coated meat, relying entirely on this natural citrus acid to tenderize the connective tissue alongside the rendered fat.
- Select a slow cooker with a minimum capacity of 6.5 quarts to accommodate four pounds of meat without overcrowding the heating zone.
- Program the appliance to low heat for seven to ten hours rather than high heat for five hours, because lower temperatures dissolve collagen more gradually without tightening muscle fibers.
- Store any leftover cooked meat in an airtight container in the refrigerator for up to four days, or freeze portions for up to three months.
Proper vessel sizing prevents uneven heat distribution during long cooking cycles. Monitoring the internal collagen breakdown guarantees the desired melt-in-the-mouth texture.
