Name: Spare Rib
Ingredients: 1 spare rib; 1 pint water; 1 tablespoon coarse sea salt; flour for dusting

Spare Rib

Ingredients

1 spare rib
1 pint water
1 tablespoon coarse sea salt
flour for dusting

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

Preheat your oven to 350°F (175°C).
Place the spare rib thick end to the fire.
Add 1 pint of water and 1 tablespoon of coarse sea salt to the roasting vessel.
Dust the rib with flour.

Roast

Baste the rib often with the drippings while roasting.
Roast for 1 hour if thin, or 2 to 3 hours if large and thick.

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 rib: Is the main protein, cooked slowly until tender in the roasting vessel.
Flour: Dusted on the rib to help form a light crust that browns during roasting.

“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.