Mushroom Free Herb & Ginger St. Louis Ribs

These slow-roasted pork ribs are the kind of showstopper that makes everyone at the table go quiet for a moment before reaching for seconds. A fragrant dry rub of ground ginger, turmeric, Ceylon cinnamon, oregano, and thyme gets pressed into coconut oil-brushed ribs before a long, low oven roast coaxes the meat into fall-off-the-bone tenderness. While the ribs do their thing, a glossy pomegranate glaze simmers down on the stovetop — tart juice, coconut aminos, apple cider vinegar, and honey reducing into something sticky, deep, and almost jewel-like. That glaze goes on twice: once when the heat cranks up to caramelize the edges, and again right before resting, so every bite is lacquered and rich. For anyone navigating a diet that rules out fungi, this recipe is a genuine win — every single ingredient is straightforward and plant- or animal-derived, with zero hidden fillers to second-guess. The spice blend does all the heavy lifting that a store-bought sauce might otherwise handle, so you're not sacrificing any complexity. Finish with a scatter of fresh parsley and serve the extra glaze on the side for dipping, because there will be no leftovers.

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