Seed Oil Free Herb & Ginger St. Louis Ribs

Slow-roasted pork ribs with a glossy, jewel-toned glaze hit differently when every ingredient is intentional — and this rack delivers exactly that. The spice rub layers ground ginger, turmeric, oregano, thyme, and a touch of Ceylon cinnamon into something genuinely complex, while melted coconut oil keeps everything seed-oil-free from the very first step. A long, low roast at 300°F does the heavy lifting, coaxing the meat until it pulls back from the bone and turns fork-tender without any shortcuts. The glaze is where things get really interesting: pomegranate juice, coconut aminos, apple cider vinegar, and honey reduce down into a sticky, tangy-sweet lacquer that caramelizes beautifully at high heat. Coconut aminos stand in for soy sauce here, which means no soybean oil sneaking in through a condiment — a detail that matters when you're cooking clean. A final rest and a second coat of glaze before serving make these ribs look and taste like something from a serious barbecue kitchen. Scatter on a little fresh parsley if you want a pop of color, then get ready to fight over the last rib.

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