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This recipe is from Carolynn Carreño’s book, Bowls of Plenty:
I call these ribs “candied meat” because they’re so sticky and sweet. I adapted the recipe from one my friend Susan Spungen, who worked for Martha Stewart Living for years (and who also beautifully styled the food in this book), published in one of the books she did with Martha. Have your butcher split the ribs down the middle so you can make bite-size riblets. If you buy your ribs at the grocery store with no butcher to be seen, it won’t be the end of the world—you’ll just have longer ribs to gnaw on. I serve the riblets with a refreshing rice and apple slaw, but if you prefer a hot entrée serve them over plain brown rice and a green vegetable. This bowl is the perfect example of serving meat as a side dish.
For the riblets:
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