Peanut Free Herb & Ginger St. Louis Ribs

These slow-roasted ribs are the kind of meal that makes the whole house smell incredible from the moment the spice rub hits the pan. A warm blend of ground ginger, turmeric, oregano, thyme, and Ceylon cinnamon gets pressed into the meat after a brush of coconut oil, building layers of flavor before the ribs even touch the oven. The low-and-slow roast at 300°F does the heavy lifting, coaxing the meat into fall-off-the-bone tenderness over two and a half hours. While the ribs do their thing, a glossy pomegranate glaze simmers down on the stovetop — tart juice, coconut aminos, honey, and apple cider vinegar reducing into something sticky and deeply savory. A final blast at high heat caramelizes that glaze right onto the surface, giving you those gorgeous, lacquered edges that look like they came out of a serious barbecue kitchen. Every ingredient here is straightforward and naturally free from peanuts or peanut-derived products, so there's no label-scanning anxiety — just confident, satisfying cooking. A scatter of fresh parsley at the end adds a bright finish to what is honestly a showstopper of a rack.

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