Gluten Free Herb & Ginger St. Louis Ribs

These ribs are the kind of low-and-slow showstopper that fills your kitchen with the most incredible aroma — warm spices, caramelizing glaze, and slow-roasting pork all doing their thing for hours. The dry rub leans into ground ginger, turmeric, Ceylon cinnamon, oregano, and thyme for a flavor profile that's earthy, fragrant, and genuinely unlike your average backyard rack. Coconut oil helps the rub cling and develop a gorgeous crust, while the pomegranate-and-coconut-aminos glaze reduces down into something sticky, tangy, and deeply caramelized at the edges. One of the trickiest parts of eating gluten-free at a barbecue is the sauce — so many store-bought glazes and marinades sneak in soy sauce or malt-based ingredients. Here, the glaze is built entirely from pomegranate juice, coconut aminos, apple cider vinegar, and honey, so every ingredient is naturally free of gluten-containing grains without any substitutions required. The two-stage oven method — sealed low and slow, then blasted at high heat — means the meat is fall-off-the-bone tender before the glaze even goes on, and that final caramelized finish is pure magic. Scatter with fresh parsley before serving and keep the extra glaze nearby, because people will want to dip.

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