Capsaicin Free Herb & Ginger St. Louis Ribs

St. Louis-cut ribs are one of those cuts that reward patience, and this slow-roasted version delivers fall-off-the-bone tenderness without a single drop of hot sauce or chili in sight. For anyone who needs to avoid capsaicin — whether due to sensitivity, a digestive condition, or personal preference — barbecue-style ribs can feel like a no-go zone, since most rubs and glazes lean heavily on paprika, cayenne, or chili powder. This recipe sidesteps all of that entirely, building deep, complex flavor through ground ginger, turmeric, Ceylon cinnamon, oregano, and thyme instead. The result is a spice rub that's genuinely bold and aromatic, just without any of the heat. The glaze is where things get really special — pomegranate juice, coconut aminos, apple cider vinegar, and honey reduce down into something sticky, tangy, and rich that caramelizes beautifully at the edges during that final high-heat blast. Low-and-slow roasting at 300°F does all the heavy lifting to make the meat tender, and the finish at 425°F locks in that gorgeous lacquered crust. A scatter of fresh parsley at the end keeps things bright, and the extra glaze served alongside means every bite is as saucy as you want it to be.

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