Skip to main content
Main

Roast Spare Rib

Roast spare ribs seasoned with salt, pepper, and turkey dressing, baked in a pan with water until browned.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

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 off the rough ends of the spare ribs.

  2. Crack the ribs across the middle.

  3. Rub the ribs with coarse sea salt and sprinkle with pepper.

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

  5. Sew the ribs up tightly.

Roast

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

  2. Baste frequently.

  3. Turn over once.

  4. 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
The main cut; its fat renders and its surface browns during roasting.
Turkey dressing
Stuffing that fills the folded ribs and adds savory flavor and moisture as it cooks.

The step that matters

Bake both sides evenly until rich brown. Browning depends on a dry surface and steady heat. Turning and basting help even out heat exposure, so uneven turning can leave pale or scorched patches.

“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

Turkey SoupTurkey Soup71 recipesTurkey StuffingTurkey Stuffing26 recipesTurkey DressingTurkey Dressing24 recipesTurkey PattiesTurkey Patties12 recipes