Shelly's Recipe

GRILLED VEAL RIBLETS

Category: Ribs

2 1/2 to 3 lbs Veal Riblets, well trimmed
2 cups orange juice, divided as 1 1/2 and 1/2 cups
1/2 cup dry white wine
2 tbsp reduced-sodium soy sauce
1 tbsp honey
1 garlic clove, minced
2 tsp grated fresh ginger
1/2 tsp shredded orange peel
1 1/2 tsp cornstarch
Thinly sliced green onions, tops only

Combine Veal Riblets, 1½ cups of the orange juice and the wine in a Dutch oven; bring to a boil, then 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 minute. Remove from heat; set aside.

Remove Riblets from liquid; let cool 15 minutes then place on grill over medium coals. Brush with glaze and grill 12-14 minutes or until evenly browned, turning frequently and brushing with glaze. Or, broil 4 inches from heat, turning frequently and brushing with glaze, about 12 minutes. Transfer to platter and sprinkle with green onion.