"Sparerib" Quotes from Famous Books
 ... those usually used for roasting, are the loin, the leg, the shoulder, the sparerib and chine. The hams, shoulders and middlings are usually salted, pickled and smoked. Pork requires more thorough cooking than most meats; if the least underdone ...
— The Whitehouse Cookbook (1887) - The Whole Comprising A Comprehensive Cyclopedia Of Information For - The Home • Mrs. F.L. Gillette
... new idea. Veal was always good too. Then Mme Coupeau made an allusion to fish, which no one seconded. Evidently fish was not in favor. Gervaise proposed a sparerib of pork and potatoes, which brightened all their faces, just as Virginie came in ...
— L'Assommoir • Emile Zola |
