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.