To Pickle Spare Ribs
Ingredients
Directions
Prepare an 85° pickle solution.
Dissolve 1 lb saltpeter and 1½ lb boric acid in the pickle.
Submerge spare ribs in the solution.
Ensure the ribs are fully covered and store properly.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Spare ribs
- The meat that absorbs the pickle solution and is cured by it.
- Saltpeter
- A curing agent that helps cured meat keep its color.
The step that matters
Ensure the ribs are fully covered. Any part of the ribs left above the solution cures unevenly and is more likely to spoil. Keeping every surface submerged gives an even cure.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.