Low Fiber 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
- 1 ½ tsp fine sea salt
- 1 tsp ground ginger
Ingredient notesLow residue diets limit seeds and whole spices. Only about 1/4 teaspoon of ground ginger is used per serving, so it is likely Low Residue. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
Low residue diets limit seeds and whole spices. Only about 1/8 teaspoon of ground ginger is used per serving, so it is likely Low Residue. 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
- 1 tbsp coconut oil, melted
Ingredient noteLow residue diets limit high-fiber foods. Coconut oil is pure fat with no fiber, so it leaves virtually no residue. If you prefer to always avoid coconut oil, please tap it and change its rating to Red.
For the glaze
- 1 cup 100% pomegranate juice
Ingredient noteLow residue diets limit the fiber in fruit. Juice has almost none of it and this recipe uses only about 3 tablespoons of pomegranate juice per serving, so a pulp-free juice here is likely Low Residue. If you prefer to always avoid pomegranate juice, please tap it and change its rating to Red.
- 3 tbsp coconut aminos
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 1 tbsp apple cider vinegar
- 1 tbsp honey
- ½ tsp ground gingerIngredient notes
Low residue diets limit seeds and whole spices. Only about 1/4 teaspoon of ground ginger is used per serving, so it is likely Low Residue. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
Low residue diets limit seeds and whole spices. Only about 1/8 teaspoon of ground ginger is used per serving, so it is likely Low Residue. 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)Ingredient note
Low residue diets limit leafy greens and raw herbs. The parsley here is used only as a seasoning (about 1 1/2 teaspoons per serving), so it is likely Low Residue. If you prefer to always avoid fresh parsley, please tap it and change its rating to Red.
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!