Dairy Free Herb & Ginger St. Louis Ribs

These ribs are the kind of low-and-slow centerpiece that makes the whole kitchen smell incredible for hours. A warm spice rub built from ground ginger, turmeric, Ceylon cinnamon, oregano, and thyme gets pressed into the meat after a brush of melted coconut oil, giving every bite serious depth before the glaze even enters the picture. That glaze — pomegranate juice, coconut aminos, apple cider vinegar, and honey — simmers down into something sticky, tangy, and just sweet enough to caramelize beautifully at the edges during the final high-heat blast. The entire recipe skips butter, cream, and every other dairy ingredient without sacrificing a single drop of richness, because the fat, the spices, and that glossy glaze do all the heavy lifting. Store-bought rib sauces are notorious for sneaking in dairy-derived ingredients or shared-facility warnings, so making your own glaze from scratch here is genuinely worth it. The two-and-a-half-hour covered roast does the real work, breaking the meat down until it pulls cleanly from the bone, and the finishing step is just a quick crank of the oven and a generous brush of that reduced glaze. Scatter some fresh parsley over the platter and serve the extra glaze on the side — these ribs disappear fast.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →