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Spare Ribs Stuffed and Baked

A dish of spare ribs folded and filled with sage dressing, then baked until browned.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Spare Ribs Stuffed and Baked

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 400°F (200°C).

  2. Crack the spare ribs down the center and fold them over.

  3. Stuff the ribs with sage dressing.

Bake and serve

  1. Bake until the ribs are a nice 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

What each ingredient does

Spare ribs
Forms the main body of the dish and provides the meat that cooks and browns in the oven.
Sage dressing
Fills the cavity of the ribs, adding moisture and savory, herbal flavor as it heats.

The step that matters

Bake until the ribs are a nice brown. Browning depends on dry oven heat and enough time for the surface sugars and proteins to react. Pulling the ribs too early leaves them pale and under-flavored, while overbaking can dry the meat.

“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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