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Slow-cooked Pork Ribs with a Maillard Crust

This baby's got it all - it's monstrously delicious and great both hot and cold

By bbcgoodfood · From Open Recipes · 5 ingredients
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Slow-cooked Pork Ribs with a Maillard Crust

Why it works: Garlic and olive are a kitchen classic. They rank in the top 2% of all ingredient pairs, and 25,665 recipes mention both. Both carry linalool, which smells floral, citrus. The science ↓

Slow-cooked Pork Ribs with a Maillard Crust

Serves 6 - 8
Prep30 min

Ingredients

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By bbcgoodfood. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Garlic + olivetop 2% of all pairs
    Aroma overlapmoderate
    Mentioned together25,665 recipes

    Shared aroma: linalool (floral, citrus).

  2. Ginger + garlictop 6% of all pairs
    Aroma overlapmoderate
    Mentioned together6,402 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Ginger + olivetop 10% of all pairs
    Aroma overlapmoderate
    Mentioned together4,725 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Olive + porktop 11% of all pairs
    Aroma overlapmoderate
    Mentioned together6,716 recipes

    Shared aroma: 2-undecenal (sweet).

  5. Garlic + porktop 13% of all pairs
    Aroma overlapmoderate
    Mentioned together7,169 recipes

    Shared aroma: 3-ethyl-2,5-dimethylpyrazine (roasted, nutty).

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

Flavor stand-ins for the ginger

How well each one fits the dish's main ingredients (garlic, olive, pork):

  1. Thymebetter flavor fit
  2. Cuminbetter flavor fit
  3. Oreganobetter flavor fit
  4. Gingerthe original

Fit is the average pairing score against garlic, olive, pork. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).