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Sparerib Roast

A roast of spareribs 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 ↓

Sparerib Roast

Ingredients

Directions

Prepare

  1. Trim the rough ends of the spareribs neatly.

  2. Crack the ribs across the middle.

  3. Rub the ribs with coarse sea salt.

  4. Sprinkle the ribs with pepper.

  5. Fold the ribs over.

Stuff and roast

  1. Stuff the ribs with turkey dressing.

  2. Sew the ribs up tightly.

  3. Place the ribs in a dripping pan with 1 pint of water.

  4. Baste the ribs frequently.

  5. Turn the ribs once to brown both sides evenly.

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

Spareribs
Form the main cut of meat, whose fat and connective tissue soften into a tender roast during slow cooking.
Turkey dressing
Fills the cavity of the roast, adding flavor and moisture to the meat around it.
Coarse sea salt
Seasons the meat and helps the surface brown and develop savory flavor.

The step that matters

Sew the ribs up tightly. If the ribs are loosely closed, the dressing can escape and the roast may cook unevenly. A tight seam holds the stuffing in place so heat reaches the whole roast evenly.

“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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