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. The spice rub layers ground ginger, turmeric, oregano, thyme, and a touch of Ceylon cinnamon into something genuinely complex — warm, aromatic, and a little unexpected in the best way. Coconut oil helps the rub cling to every inch of the rack, so you get that deeply seasoned crust all the way through. The glaze is where things get really exciting. Pomegranate juice reduces down with coconut aminos, apple cider vinegar, and honey into a glossy, tangy-sweet lacquer that caramelizes beautifully at the edges during that final high-heat blast. Coconut aminos stand in for soy sauce here, which means the whole recipe stays free of grain-based fermented sauces — no hidden rye or wheat to worry about anywhere on the ingredient list. The low-and-slow oven method does all the heavy lifting, turning a tough cut into fall-off-the-bone tender meat without any fuss. A scatter of fresh parsley at the end adds a bright, herby finish that cuts through the richness perfectly. This one is absolutely worth clearing your afternoon for.
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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.
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.
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