We’ve made these spicy, sweet and only slightly sticky ribs several times, adjusting the recipe (and accompaniments) as we’ve gone along. We started with something called “Chinese Style Honey Mustard Lamb Riblets” from Rose Levy Beranbaum’s 1993 Rose’s Melting Pot: A Cooking Tour of America’s Ethnic Celebrations. Beranbaum says she based her version on “the memory … [her] husband had of his favorite chicken wing dish in a Chinese restaurant in Toronto,” so we knew we were already starting fairly far afield from […]![]()
