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Chinatown Veal Riblets


      2 1/2 to 3 pounds veal riblets, well trimmed
      2 cups orange juice, divided
      1/2 cup dry white wine
      2 tablespoons low sodium soy sauce
      1 tablespoon honey
      1 garlic clove, minced
      2 teaspoons fresh ginger root, grated
      1/2 teaspoon orange peel, shredded
      1 1/4 teaspoons 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, turning 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. 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. 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. Or, broil 4 inches  from heat, 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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