Sesame Free Herb & Ginger St. Louis Ribs

These slow-roasted ribs are the kind of centerpiece that makes everyone lean in the moment they hit the table — deeply caramelized edges, fall-off-the-bone tenderness, and a glaze that's tangy, sweet, and just a little exotic. The spice rub layers ground ginger, turmeric, oregano, thyme, and Ceylon cinnamon into something genuinely complex, while coconut oil helps it all cling to the meat before the long, low roast does its magic. The glaze is where things get really interesting: pomegranate juice and coconut aminos simmer down into a sticky, glossy finish that's rich with umami and fruit without a drop of soy sauce or anything that could hide a sesame concern. Coconut aminos is the key swap here — it delivers that savory depth you'd expect from a classic rib sauce while keeping the ingredient list completely free of the usual suspects. A final blast at high heat locks in that lacquered, restaurant-worthy crust. Scatter some fresh parsley over the top and you've got a platter that looks as impressive as it tastes.

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