There's nothing quite like feasting on a rack of ribs as a main course. Riblets, on the other hand, are the appetizer-appropriate equivalent. They're smaller, bone-in, bite-sized portions taken from ...

In a large, heavy pot, heat olive oil over medium-high heat. Brown riblets on all sides and set aside. Pour off extra grease and add onion, carrots, celery, and a touch of salt and ground pepper.

Add Yahoo as a preferred source to see more of our stories on Google. There's nothing quite like feasting on a rack of ribs as a main course. Riblets, on the other hand, are the appetizer-appropriate ...