Baked Spare Rib
Ingredients
Directions
The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.
Prepare
Cut the spare rib across the middle.
Season with coarse sea salt and black pepper.
Bake and brown
Place in a baking pan with a little water.
Bake in a 350°F (175°C) oven for one hour.
Turn the rib over to brown both sides.
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 cut of meat, providing the protein and flavor the whole dish is built around.
- Coarse sea salt
- Seasons the meat directly and helps draw out flavor from its surface.
- Black pepper
- Adds a sharp, aromatic seasoning that complements the richness of the meat.
The step that matters
Turn the rib over to brown both sides. Browning depends on surface dryness and heat exposure. Turning the rib lets both faces brown evenly, adding color and roasted flavor rather than leaving one side pale and soft.
“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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