Chestnut Free Herb & Ginger St. Louis Ribs

These slow-roasted ribs are the kind of meal that makes the whole house smell incredible — warm spices, caramelizing glaze, and tender pork all working together in the best possible way. The dry rub layers ground ginger, turmeric, oregano, thyme, and Ceylon cinnamon over coconut oil-brushed ribs, building a deeply aromatic crust before the oven even gets involved. A long, low roast at 300°F does the heavy lifting, coaxing the meat until it pulls back from the bone and practically melts when you pierce it. While that's happening, a pomegranate juice glaze simmers down with coconut aminos, apple cider vinegar, and honey into something sticky, tangy, and rich. A final blast at high heat locks that glaze into caramelized edges that are genuinely hard to stop eating. Every ingredient here is straightforward and naturally free from tree nut concerns — no hidden sauces, no ambiguous pantry shortcuts, just clean components you can verify at a glance. Finish with a scatter of fresh parsley and whatever glaze is left in the pan, and you've got a showstopper that's as easy to trust as it is to devour.

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