Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb Veal riblets, well trimmed 2 ts Fresh ginger root, grated
2 c Orange juice, divided 1/2 ts Orange peel, shredded
1/2 c Dry white wine 1 1/4 ts Cornstarch
2 tb Soy sauce Green onion tops, sliced
1 tb Honey -thin, for garnish
1 Garlic clove, minced

Combine veal riblets, 1 1/2 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, turining riblets occasionally. Meanwhile, combine
remaining orange juice, soy sauce, honey, garlic, ginger, and orange
peel in small saucepan. Dissolve cornstarch in 1 tablespoon cold
water. Add to saucepan; mix well, and stir 1 minute. 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
to 14 minutes or until evenly browned, turning frequently and
brushing with glaze, about 12 minutes. Transfer to platter and
sprinkle with green onion. Cut into serving-size portions.

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