High Fructose Corn Syrup Free Herb & Ginger St. Louis Ribs

Sticky, caramelized ribs with a fragrant spice crust and a glossy pomegranate glaze — this is the kind of rack that makes people go quiet at the dinner table. Avoiding high fructose corn syrup in barbecue and rib recipes is genuinely tricky, since most store-bought sauces and glazes are loaded with it, but this one builds all its sweetness from 100% pomegranate juice and a single tablespoon of honey. The glaze simmers down into something deeply rich and tangy without a drop of anything processed. On the dry rub side, a warming blend of ground ginger, turmeric, oregano, thyme, and Ceylon cinnamon gives the meat incredible depth before it ever hits the glaze. The low-and-slow oven roast does the heavy lifting, leaving the ribs fall-tender, and then a quick blast at high heat locks in that lacquered, caramelized finish. Coconut aminos bring a savory backbone to the glaze that feels satisfying and complex without relying on any questionable additives. Scatter some fresh parsley over the platter and serve the extra glaze on the side — these ribs are genuinely hard to stop eating.

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