Chinatown Veal Riblets

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

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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