Carrageenan Free Herb & Ginger St. Louis Ribs

Slow-roasted and lacquered with a glossy pomegranate glaze, these St. Louis ribs deliver the kind of fall-off-the-bone tenderness that makes a whole kitchen smell incredible. The spice rub — built from ground ginger, turmeric, oregano, thyme, and Ceylon cinnamon — gives the meat a warm, aromatic crust before it ever sees the oven. Avoiding carrageenan can be genuinely tricky with ribs, since many store-bought sauces and marinades sneak it in as a thickener or stabilizer, but this recipe builds every layer of flavor from scratch using clean, whole ingredients. The glaze comes together on the stovetop with pomegranate juice, coconut aminos, apple cider vinegar, and honey — nothing processed, nothing hidden. A long, foil-sealed roast at low heat does the heavy lifting, and a final blast at high heat caramelizes the glaze into something deeply sticky and rich. Finished with a scatter of fresh parsley, these ribs are impressive enough for a weekend dinner party but straightforward enough that you'll want to make them on a random Tuesday.

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