The Fireless Cook Book / A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes

by Margaret Johnes Mitchell

Spareribs

Wipe the meat clean with a damp cloth; sprinkle it with pepper and salt, put it in a pan, and roast it in an insulated oven, heated as directed for roasts on [page 225], allowing twenty minutes or more to each pound. Heat the pan and meat a little before putting it in the oven.