New Hampshire Magazine
The retired WZID radio host shares his secrets for finger-licking ribs
July 21, 2021
This crowd-pleasing ribs recipe was passed along to me by my former boss at WZID, Pat McKay. It’s best made on a warm, sunny afternoon when you can carve out about four hours to luxuriate in the sights and smells of slow-smoking pork ribs. Adult beverages are optional, but encouraged.
Photo by Susan Laughlin
The Ribs:
(baby back or St. Louis-style)
about 3 pounds each
3 tablespoons ancho chili powder
3 tablespoons Mexican chili powder
2 tablespoons ground coriander
Directions/Part 1: Prep and Slow Cook
Use a knife at back of the rack and carefully separate and remove the membrane from the bones, working from top to bottom. Use a paper towel to get a firm grip. Now, generously coat both sides of the ribs with the rub mixture and place them in a rib rack that fits in an oven roasting pan.