AIP Friendly Herb & Ginger St. Louis Ribs
Fall-off-the-bone ribs feel like a splurge, but this version is built entirely from ingredients that work within the autoimmune protocol — no nightshades, no seed-based spices, no soy. The rub leans on ground ginger, turmeric, Ceylon cinnamon, oregano, and thyme rubbed into the meat with coconut oil, so every bite carries deep, warming flavor before the glaze even enters the picture. That glaze is where things get genuinely exciting: pomegranate juice and coconut aminos simmer down into a sticky, tangy-sweet reduction that caramelizes beautifully in a hot oven. The low-and-slow roast at 300°F does the heavy lifting, turning a tough cut tender over two and a half hours, while the final blast at 425°F locks in that lacquered finish. Coconut aminos stand in seamlessly for soy sauce, and the pomegranate juice brings the kind of rich, fruity depth you'd normally chase with ingredients that aren't protocol-friendly. Serves four, and the leftover glaze is worth drizzling over absolutely everything on the plate.
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Learn more →Ingredients
4 servings
For the ribs
- 1 rack (about 3 lb) st. louis-cut pork ribs
- 1 ½ tsp fine sea salt
- 1 tsp ground ginger
- 1 tsp ground turmeric
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp ground ceylon cinnamon
- 1 tbsp coconut oil, melted
For the glaze
- 1 cup 100% pomegranate juice
- 3 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1 tbsp honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~3/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- ½ tsp ground ginger
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Heat the oven to 300°F (150°C). Line a rimmed baking sheet with two layers of aluminum foil and set a wire rack inside.
- 2
Flip the rack of ribs bone-side up. Slide a butter knife under the thin membrane at one end of the rack, grip it with a paper towel, and pull it off in one piece.
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