Step-by-step preparation:

Prepare the marinade: Press the garlic or chop finely. In a deep bowl, mix all the ingredients: grated ginger, lemon zest, lemon juice, tomato paste, honey, soy sauce, red wine and 2 tbsp. l. of Sunflower deep FRYING OIL. Add red pepper, salt and a little sugar to balance the acidity.

Marinate: Rinse the ribs, dry with a paper towel. If they are too large, cut into portioned pieces. Rub the meat thoroughly with the marinade.

Important: Leave the ribs to marinate for at least 3-4 hours, or better - overnight in the refrigerator. This will allow the wine and lemon acid to soften the veal fibers.

Grill: Preheat the grill to medium heat, having previously greased the surface with Sunflower deep FRYING OIL. The oil’s special composition allows it to withstand high temperatures and minimizes smoke from the honey marinade. Grill the ribs, turning occasionally, until cooked through (about 20–30 minutes, depending on the thickness of the meat).

Secret: While grilling, baste the ribs with the leftover marinade every 5–7 minutes to create a thick layer of glaze.

Enjoy!