LE BARBEQUE RESTAURANT — After deciding on the Barbeque Kobe Beef (flown in that day from Nagasaki, Japan), Grilled Foie Gras from Provence, Smoked Pork Riblets from New Zealand, «Patates Frites de Belgique,» and the Moet de Chandon Sauce Barbeque (vintage 1954), you watch as the food is delivered on Louis XIV sterling silver platters by a platoon of waitpersons. (fieryfoodscentral.com)
I came across lamb riblets in my supermarket recently and remembered this recipe from my subscription. (finecooking.com)
Many Chinese restaurants use spareribs that are chopped into 3 - to 4 - inch riblets. (epicurious.com)