GERD Friendly Herb & Ginger St. Louis Ribs
Total time3 hr 35 min
Prep time20 min
Cook time3 hr 15 min
5.0(14)
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Learn more →Ingredients
4 servings
For the ribs
- 1 rack (about 3 lb) st. louis-cut pork ribs
- 1 ½ tsp fine sea salt
- 1 tsp ground ginger
- 1 tsp ground turmeric
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp ground ceylon cinnamon
- 1 tbsp coconut oil, melted
For the glaze
- 1 cup 100% pomegranate juice
- 3 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1 tbsp honey
- ½ tsp ground ginger
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Heat the oven to 300°F (150°C). Line a rimmed baking sheet with two layers of aluminum foil and set a wire rack inside.
- 2
Flip the rack of ribs bone-side up. Slide a butter knife under the thin membrane at one end of the rack, grip it with a paper towel, and pull it off in one piece.
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