Xanthan Gum Free Herb & Ginger St. Louis Ribs

These slow-roasted ribs are the kind of meal that fills the whole house with an irresistible aroma long before dinner hits the table. A warming dry rub of ground ginger, turmeric, Ceylon cinnamon, oregano, and thyme gets pressed into the meat after a brush of coconut oil, building layers of flavor that go way beyond your average rack. The real magic happens during that low-and-slow roast — two and a half hours sealed under foil turns the meat fall-off-the-bone tender without any thickeners or stabilizers in sight. Many store-bought sauces and spice blends sneak in additives that can be hard to track down on a label, but every component here is straightforward and easy to verify. The glaze is where things get genuinely exciting: pomegranate juice, coconut aminos, apple cider vinegar, and honey reduce down into a sticky, tangy-sweet lacquer that caramelizes beautifully at high heat. A final rest and a second coat of glaze before serving means every bite is glossy, deeply flavored, and completely satisfying. Scatter over a little fresh parsley if you want a pop of color, then get ready for everyone at the table to ask for seconds.

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