Place riblets, 1 1/2 c of the orange juice and the wine in a pot.
Bring to a boil and reduce heat to low.
Cover tightly and simmer 45 minutes, turning riblets occasionally.
Meanwhile, combine remaining juice, soy sauce, honey, garlic, ginger, lemon juice, and cornstarch in a saucepan and mix well Bring to a boil, stirring occasionally, cook for about a minute or until thickened slightly Remove from heat and set aside.
Remove riblets from liquid and let cool about 15 minutes.
Place riblets on grill for around 15 minutes, basting with the glaze often.