Trim off the rough ends neatly, crack the ribs across the middle, rub with salt and sprinkle with pepper, fold over, stuff with TURKEY Dressing, sew up tightly, place in a dripping-pan with a pint of water, baste frequently, turning over once so as to bake both sides equally until a rich brown.
The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)
Put the spare ribs in a baking pan, sprinkle lightly with pepper, add 1/2 tsp. of salt to 1/2 cup of boiling water, and pour in the bottom of the pan. ROAST 20 minutes to every lb., basting often. When done, make a gravy and serve as for any other ROAST. (Spare ribs may be stuffed, the ribs cracked crosswise, the stuffing placed in the centre, the two ends folded over, ROAST as above.)
The Fun of Cooking, by Caroline French Benton (Year 1915)