Ingredients

  • 3 racks of lamb ribs weighing 3/4 pound each, each rack cut across the bone into three strips
  • 3 tablespoons soy sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon chopped garlic
  • 1 tablespoon dry vermouth
  • Pinch dry mustard
  • Pinch five-spice powder
  • ½ scallion, trimmed and sliced into 1/4-inch rounds
  • 2 teaspoons rice wine vinegar
  • 1 teaspoon tarragon vinegar
  • Nutritional Information
    • Nutritional analysis per serving (26 servings)

      149 calories; 13 grams fat; 5 grams saturated fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 5 grams protein; 29 milligrams cholesterol; 133 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

25 to 30 pieces

Preparation

  1. With a sharp knife, cut between the ribs of the nine strips (three per rack) to divide into riblets.
  2. Mix together all remaining ingredients in a bowl to create a marinade. Add riblets and stir to coat well. Let riblets marinate at least 3 hours, or overnight in refrigerator, turning them occasionally in marinade.
  3. Preheat oven to 375 degrees.
  4. Place riblets, separated, on a roasting pan or jelly roll pan. Bake 35 to 50 minutes, depending on meatiness of ribs, basting every 10 minutes. Serve hot.

Dining and Cooking