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Bourbon-basted Ribs

Give your ribs a boozy basting for an American-style barbecue dish

By bbcgoodfood · From Open Recipes · 8 ingredients
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Bourbon-basted Ribs

Why it works: Ketchup and sauce match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and 1,099 recipes mention both. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Bourbon-basted Ribs

Serves 4

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. Ketchup + saucetop 1% of all pairs
    Aroma overlapstrong
    Mentioned together1,099 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Onion + mustardtop 6% of all pairs
    Aroma overlapstrong
    Mentioned together9,259 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Turkey + porktop 7% of all pairs
    Aroma overlapmoderate
    Mentioned together830 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  4. Sugar + ketchuptop 8% of all pairs
    Aroma overlapstrong
    Mentioned together260 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Onion + tomatotop 8% of all pairs
    Aroma overlapmoderate
    Mentioned together20,633 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

Flavor stand-ins for the onion

How well each one fits the dish's main ingredients (turkey, sugar, tomato, ketchup, sauce, mustard, pork):

  1. Capsicumbetter flavor fit
  2. Horseradishbetter flavor fit
  3. Lettucebetter flavor fit
  4. Onionthe original

Fit is the average pairing score against turkey, sugar, tomato, ketchup, sauce, mustard, 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).