Rachael Ray: Rachael's Daytime Talkshow
John McCain’s Baby Back Ribs (in the oven)
Since we don't have the capacity to cook outdoors on the show, this recipe has been adapted for preparing the ribs indoors and using a grill pan to crisp them up. Get the recipe for making these on the grill.
Ingredients
- 3 racks baby back ribs
- 1/4 cup garlic powder
- 1 lemon, cut into wedges
- Salt and ground black pepper
- 1/2 cup apple juice
- Vegetable or peanut oil, for grilling (if desired)
Also on this show:
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- How to Make an Instant Grill
- How to Barbecue Like the Pros!
- Summer BBQ Guide
- July 4th BBQ with Adam Perry Lang
Recipes on this show:
- BBQ Beef and Baked Bean Chili
- Red Cabbage Cole Slaw
- John McCain's Baby Back Ribs (on the grill)
- John McCain's Roast Corn on the Cob
- Sweet Potato Salad with Warm Bacon Vinaigrette
Related Recipes:
- John McCain's Baby Back Ribs (on the grill)
- BBQ Beef and Baked Bean Chili
- Orange BBQ Glaze
- Tuscan BBQ Sauce
- Chipotle Ranch BBQ Sauce or Dipper
Recipe Categories:
Yields: 4 servings
Preparation
Place each rack of ribs on a large sheet of aluminum foil. Divide the garlic powder between the racks, sprinkling it evenly over the surface. Squeeze the juice from the lemon wedges over the racks and season them all with salt and pepper. Toss the lemon wedges and apple juice over each rack of ribs and enclose each in the foil to seal. Marinate the ribs for at least 4 and up to 24 hours.
Preheat an oven to 250ºF.
Place the racks onto a baking sheet and pop them into the oven. Roast for 2 hours, until the meat is tender and pulls away from the bone.
Before serving, preheat a grill pan or broiler to high and brush the ribs lightly with oil. Grill or broil them until lightly marked, 3-4 minutes per side. Cut in between the bones to separate the ribs and serve.
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