Spare Ribs
Ingredients
Directions
Cut the spare ribs into pieces, three or four bones each, about four inches long.
Parboil the ribs until partially cooked.
Broil the ribs, seasoning with coarse sea salt and black pepper.
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
What each ingredient does
- Spare ribs
- The main cut; its fat and connective tissue soften and add flavor as it cooks.
The step that matters
Parboil the ribs until partially cooked. Parboiling softens the meat and renders some fat before broiling. Boiling too long can make the ribs fall apart and lose flavor, while stopping too early leaves them tough and slow to brown under the broiler.
“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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