Cook riblets, covered, in boiling salted water for 30-40 min, drain. Meanwhile cook onion in oil ’til tender. Add remaining ingredients and 1/4 cup of water, heat thru. Grill riblets over medium hot ...

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.

— “I’ll only be a minute,” says Juan Muga of Bodegas Muga as he heads off to a whitewashed building next to a vineyard. I walk along the vineyard, taking in the idyllic view of Tempranillo vines ...