Low Histamine Herb & Ginger St. Louis Ribs
About FigFig 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 →Ingredients
4 servings
For the ribs
- 1 rack (about 3 lb) st. louis-cut pork ribs
Ingredient noteHistamine levels rise the longer meat sits after butchering. Buy pork as fresh as possible, ideally flash-frozen, and cook it promptly.
- 1 ½ tsp fine sea salt
- 1 tsp ground ginger
Ingredient notesSmall amounts of ground ginger are often well-tolerated on a low histamine diet. This recipe only uses about 1/4 teaspoon per serving. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
Small amounts of ground ginger are often well-tolerated on a low histamine diet. This recipe only uses about 1/8 teaspoon per serving. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
- 1 tsp ground turmeric
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp ground ceylon cinnamon
Ingredient noteSome low histamine plans avoid cinnamon, but cinnamon doesn't actually contain histamine. This recipe only uses about 1/8 teaspoon per serving. If you prefer to always avoid true ceylon cinnamon, please tap it and change its rating to Red.
- 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 gingerIngredient notes
Small amounts of ground ginger are often well-tolerated on a low histamine diet. This recipe only uses about 1/4 teaspoon per serving. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
Small amounts of ground ginger are often well-tolerated on a low histamine diet. This recipe only uses about 1/8 teaspoon per serving. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!