Marinated Lamb Riblets

• 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
• 1/2 scallion, trimmed and sliced into 1/4-inch rounds
• 2 teaspoons rice wine vinegar
• 1 teaspoon tarragon vinegar

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.
3. Add riblets and stir to coat well.
4. Let riblets marinate at least 3 hours, or overnight in refrigerator, turning them occasionally in marinade.
5. Preheat oven to 375 degrees.
6. Place riblets, separated, on a roasting pan or jelly roll pan.
7. Bake 35 to 50 minutes, depending on meatiness of ribs, basting every 10 minutes.
8. Serve hot.

rack, soy sauce, hoisin sauce, garlic, mustard, fivespice powder, scallion, rice wine vinegar, tarragon vinegar

Taken from cooking.nytimes.com/recipes/10674 (may not work)