Stick to the Ribs

Got any leftover ribs from your beef roast? Here’s something to do with them. Slather them with mustard. Then cover them with bread crumbs. Then put them in the broiler, turning as necessary, until they’re brown and crispy and sizzling. Eat them with your fingers, as your caveman ancestors did. I got this from Vincent Price’s seriously old-school cookbook, which presents a glimpse of high-end world cuisine as it existed around 1960. Pressed duck from La Tour d’Argent! (You’d pay $250 for that...