Ingredients:

2½-3 lbs Veal Riblets 1.25-1.5Kg
well trimmed
2 cups orange juice, divided 500ml
½ cup dry white wine 125ml
2 tablespoons reduced-sodium soy sauce 30ml
1 tablespoon honey 15ml
1 garlic clove, minced
2 teaspoons grated fresh ginger 10ml
½ teaspoon shredded orange peel 2ml
1¼ teaspoons cornstarch 6ml
thinly sliced green onions, tops only

Instructions

Combine Veal Riblets,1½ cups of the orange juice and the wine in Dutch oven.Bring to a boil.
Reduce heat to low.Cover tightly and simmer 45 minutes, turning Riblets occasionally.Meanwhile, combine remaining orange juice, soy sauce, honey, garlic, ginger and orange peel in small saucepan.
Dissolve cornstarch in 1 tablespoon (15ml) cold water.Add to saucepan mix well.Bring to a boil over medium-high heat, stirring constantly.Cook and stir 1 minutes.Remove from heat set aside.
Remove Riblets from liquid let cool 15 minutes.Place Riblets on grid over medium coals.Brush with glaze.Grill 12-14 minutes or until evenly browned, turning frequently and brushing with glaze.Or, broil 4\” (5cm) from heat, turning frequently and brushing with glaze, about 12 minutes.Transfer to platter and sprinkle with green onion.Cut into serving-size portions.