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Pork Spare Ribs

Broiled pork spare ribs served with hot apple sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Pork and apple are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 1,581 recipes. Both carry 4-heptenal, which smells creamy, biscuit. The science ↓

Pork Spare Ribs

Oven, in the book's wordsA steady oven

Ingredients

Directions

  1. Broil the pork spare ribs over a slow fire until cooked through.

  2. Serve the ribs with hot apple sauce.

Recipe from a historical cookbook (Internet Archive).

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pork + appletop 13% of all pairs
    Smell alikemoderate
    Cooked together1,581 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  2. Pork + saucetop 23% of all pairs
    Smell alikelow
    Cooked together4,666 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Apple + saucetop 31% of all pairs
    Smell alikelow
    Cooked together965 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Pork spare ribs
Provide the main meat, which browns and becomes tender as it cooks through.
Hot apple sauce
Adds sweetness and acidity to balance the rich, fatty pork.

Swap the apple

How well each one fits the dish's main ingredients (pork, sauce):

  1. Avocadofits better
  2. Applethe original
  3. Coconutfits about as well
  4. Mangofits less well

Fit is the average pairing score against pork, sauce. Candidates are from the same food group and used in at least 100 recipes.

“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.

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