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Roast Sparerib

A roast sparerib stuffed with turkey meat, seasoned with coarse sea salt and black pepper, baked in a dripping pan.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Turkey and meat work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 540 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Roast Sparerib

Ingredients

Directions

Prepare

  1. Trim off the rough ends of the sparerib.

  2. Crack the ribs across the middle.

  3. Rub the ribs with coarse sea salt and sprinkle with black pepper.

  4. Fold the ribs over and stuff with turkey meat.

  5. Sew up the ribs tightly.

Roast

  1. Place in a dripping pan with 1 pint of water.

  2. Baste frequently and turn over once to bake both sides evenly until rich 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

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. Turkey + meattop 13% of all pairs
    Smell alikelow
    Cooked together540 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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

    Shared aroma: myristicin (spice, warm).

  3. Pepper + meattop 19% of all pairs
    Smell alikelow
    Cooked together8,777 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Spareribs (in the method)
Fatty meat that becomes tender and browns during slow roasting.
Turkey meat
Fills the ribs, adding savoury flavour and moisture as they cook.

The step that matters

Baste frequently and turn over once. Basting keeps the surface moist and carries fat and juices over the meat, which promotes browning. Turning the ribs once exposes both sides to the same heat, so the colour is even rather than patchy.

“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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