John McCain's Ribs

Serves 4

2 to 2 1/2 pounds baby-back pork ribs

Dry rub:
2 teaspoons garlic powder
2 teaspoons salt
2 teaspoons ground black pepper
3 lemons

Turn the grill down to low temperature.

Mix together spices and cover both sides of the ribs with the mixture.

Grill ribs, bone side down, for 90 percent of the time, about 45 minutes per pound. Squeeze the lemon onto the ribs frequently, for taste and to keep them moist.

Editor's note: We tested these using cracked black pepper (in the spice aisles) instead of ordinary pepper. We made them in the oven: Add 1/2 cup water to a shallow, rimmed pan. Season ribs with spice mixture and place in pan, bone side down. Sprinkle generously with fresh lemon juice. Cover with foil; cook 45 minutes per pound at 350 degrees F. (They'll look steamed.) During last 30 minutes, remove foil and continue cooking until browned and meat is pulling from the bones. Generously sprinkle with fresh lemon juice throughout cooking, carefully removing and replacing foil, as needed.

Nutritional information per serving: 1,149 cal., 86 g fat (31 g sat.), 343 mg chol., 10 g carb., 83 g pro., 4 g fiber, 1,429 mg sodium