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Roast Spare Rib

A method of roasting spare ribs seasoned with salt, pepper, and turkey dressing, baked 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 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 roasting pan with 1 pint of water.

  2. Baste frequently.

  3. Turn over once 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
Form the main body of the dish and carry the flavor and fat that render during roasting.
Turkey dressing
Fills the stuffed ribs, adding moisture and savory flavor as it cooks inside.
Coarse sea salt
Seasons the meat and helps draw out moisture to deepen flavor on the surface.

The step that matters

Turn over once to bake both sides evenly until rich brown. Turning the ribs lets both sides brown evenly, since the side resting on the pan gets less heat. Frequent basting keeps the surface moist so it browns without drying out.

“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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