Citric Acid Free Herb & Ginger St. Louis Ribs

Slow-roasted pork ribs with a sticky, jewel-toned glaze are the kind of showstopper that makes everyone crowd around the cutting board before they even hit the platter. For anyone avoiding citric acid, ribs can be a minefield — most commercial rubs and bottled sauces sneak it in as a preservative or flavor enhancer, which means store-bought shortcuts are rarely safe. This recipe builds all its depth from scratch, relying on a warming blend of ginger, turmeric, oregano, thyme, and Ceylon cinnamon rubbed into the meat with coconut oil, so there's nothing hidden and nothing to second-guess. The glaze comes together from pomegranate juice, coconut aminos, apple cider vinegar, and honey — real, recognizable ingredients that reduce into something glossy and deeply caramelized without a single additive in sight. The low-and-slow oven method does the heavy lifting, turning the rack fall-off-the-bone tender before a final blast of high heat sets that lacquered finish. A scatter of fresh parsley at the end keeps things bright and pulls the whole plate together. These ribs are genuinely 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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