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Apple and BBQ Sauce Baby Back Ribs

"This is a recipe that I did a couple of years ago. It takes some time, but it's worth it."

By allrecipes · From Open Recipes · 6 ingredients
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Apple and BBQ Sauce Baby Back Ribs

Why it works: Pepper and garlic are a kitchen classic. They rank in the top 8% of all ingredient pairs, and 27,090 recipes mention both. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Apple and BBQ Sauce Baby Back Ribs

8 servings
Prep15 min
Cook1 hr 30 min

Ingredients

Directions

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

By allrecipes. 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. Pepper + garlictop 8% of all pairs
    Aroma overlapmoderate
    Mentioned together27,090 recipes

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

  2. Pork + garlictop 13% of all pairs
    Aroma overlapmoderate
    Mentioned together7,169 recipes

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

  3. Pork + peppertop 16% of all pairs
    Aroma overlapmoderate
    Mentioned together22,121 recipes

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

  4. Sauce + garlictop 22% of all pairs
    Aroma overlaplow
    Mentioned together5,007 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Sauce + porktop 23% of all pairs
    Aroma overlaplow
    Mentioned together4,666 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

Flavor stand-ins for the garlic

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

  1. Sageabout as good a flavor fit
  2. Marjoramabout as good a flavor fit
  3. Thymeabout as good a flavor fit
  4. Garlicthe original

Fit is the average pairing score against sauce, pork, pepper. 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).