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Roast Spare Rib

A roasted spare rib seasoned with salt, pepper, and turkey dressing, cooked in water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Pepper and turkey are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 1,636 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Roast Spare Rib

Ingredients

Directions

Prepare

  1. Trim the rough ends of the spare ribs neatly.

  2. Rub the ribs with coarse sea salt and sprinkle with black pepper.

  3. Fold the ribs over and stuff with turkey dressing.

  4. Tie tightly with kitchen twine.

Roast

  1. Place in a roasting pan with 1 pint of water.

  2. Baste frequently, turning the ribs to bake both sides evenly until rich brown.

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. Pepper + turkeytop 15% of all pairs
    Smell alikemoderate
    Cooked together1,636 recipes

    Shared aroma: myristicin (spice, warm).

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

What each ingredient does

Spare ribs
Main cut of meat; its fat and connective tissue soften and enrich the meat during slow roasting.
Turkey dressing
Stuffing that fills the folded ribs and absorbs juices as they cook.

The step that matters

Baste and turn the ribs as they roast. Basting with pan liquid keeps the surface moist, and turning exposes each side to the oven's heat so browning is even. Skipping this can leave one side pale and dry while another over-browns.

“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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