Ingredients:

2½-3 lb Veal Ribs 1.25-1.5Kg
2 cups orange juice, divided 500ml
½ cup dry white wine 125ml
2 tablespoons light soy sauce 30ml
1 tablespoon honey 15ml
1 clove of garlic, minced
2 teaspoons grated fresh ginger 10ml
½ teaspoon shredded orange peel 2ml
1¼ teaspoons cornstarch 7ml
Thinly sliced green onion tops

Instructions

Combine ribs, 1½ cups (375ml) orange juice and the wine in a Dutch oven.Bring to a boil.Reduce to low heat.Cover tightly and simmer for 45 minutes, turning ribs occasionally.Combine remaining orange juice, soy sauce, honey, garlic, ginger and orange peel in a small saucepan.Dissolve the cornstarch with 1 tablespoon of cold water.Add to the saucepan mix well.Bring to a boil over medium-high heat, stirring constantly.Cook and stir 1 minute.Remove from heat set aside.Remove ribs from liquid let cool 15 minutes.

Place ribs 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 tops.