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Roast Spare Rib

Roast spare rib seasoned with salt, pepper, and turkey dressing, baked with water until richly browned.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Pepper and turkey are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 1,636 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Roast Spare Rib

Ingredients

Directions

Prepare

  1. Trim off the rough ends of the spare ribs and crack them across the middle.

  2. Rub the ribs with coarse sea salt and sprinkle with pepper.

  3. Fold the ribs over and stuff with turkey dressing, then sew up tightly.

Roast

  1. Place the ribs in a roasting pan with 1 pint of water.

  2. Baste frequently and turn the ribs once to ensure even baking until they are a rich brown.

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. Pepper + turkeytop 15% of all pairs
    Smell alikemoderate
    Cooked together1,636 recipes

    Shared aroma: myristicin (spice, warm).

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

What each ingredient does

Spare ribs
Provide the main meat, which becomes tender and browned as it roasts slowly.
Turkey dressing
Fills the cavity, adding flavour and moisture as the ribs cook.

The step that matters

Baste frequently and turn the ribs once. Turning and basting keep the surface moist and heat even, so the ribs brown richly without drying out or scorching on one side.

“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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