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Roast Spare Rib with Dressing

A pork loin roast with long ribs, seasoned, stuffed with turkey stuffing, and served with apple sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Pork and turkey work together. They rank in the top 7% of all ingredient pairs, and cooks put them together in 830 recipes. Both carry trans-2-decenal, which smells waxy, orange. The science ↓

Roast Spare Rib with Dressing

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat your oven to 350°F (175°C).

  2. Season the loin of pork with salt and pepper.

Roast and dress

  1. Place the pork in the oven to roast.

  2. Half an hour before it is done, turn the pork so the ribs can hold the dressing.

  3. Fill the ribs with the turkey stuffing.

  4. Finish baking until fully cooked.

Serve

  1. Serve with apple sauce.

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. Pork + turkeytop 7% of all pairs
    Smell alikemoderate
    Cooked together830 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  2. Pork + appletop 13% of all pairs
    Smell alikemoderate
    Cooked together1,581 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

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

    Shared aroma: myristicin (spice, warm).

  4. Pork + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together22,121 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Pepper + appletop 18% of all pairs
    Smell alikemoderate
    Cooked together3,026 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Loin of pork with long ribs
Is the main cut; roasting renders its fat and cooks the meat through while the ribs hold the dressing.
Turkey stuffing
Fills the ribs and adds moisture and savory flavor as it bakes alongside the pork.
Apple sauce
Adds a sweet, acidic contrast that balances the rich, savory roast pork.

The step that matters

Turning the pork before filling the ribs. Turning the pork half an hour before it is done lets the ribs face upward so the dressing stays in the cavities. Filling too early or too late can leave stuffing spilling out or the meat undercooked.

Swap the apple

How well each one fits the dish's main ingredients (pork, pepper, turkey, sauce):

  1. Lemonfits better
  2. Limefits about as well
  3. Avocadofits about as well
  4. Applethe original

Fit is the average pairing score against pork, pepper, turkey, sauce. Candidates are from the same food group and used in at least 100 recipes.

“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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