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Baked Spare Ribs with Gulden's

A baked dish of spare ribs coated in bread crumbs and served with mustard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Bread and mustard are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 1,484 recipes. Both carry 2-acetyl-1-pyrroline, which smells popcorn, roasted. The science ↓

Baked Spare Ribs with Gulden's

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. Lightly bread the spare ribs with bread crumbs.

Bake and serve

  1. Place the spare ribs in a roasting pan and bake until browned and crackling.

  2. Serve hot with a generous dash of Gulden's Mustard.

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. Bread + mustardtop 16% of all pairs
    Smell alikemoderate
    Cooked together1,484 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

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

What each ingredient does

Meaty young spareribs
Provide the main protein, which becomes tender and juicy as the fat renders during baking.
Bread crumbs
Form a coating that crisps and browns in the oven, adding texture to the outside of the ribs.
Gulden's mustard
Adds sharp, tangy flavour to the finished ribs when served.

The step that matters

Bake until browned and crackling. The oven must be hot enough to brown the breadcrumb coating and render the fat so the skin crisps. Underbaked ribs stay pale, soft and greasy.

“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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