1. Remove the outer skin from the head of garlic. Cut the top off the head, about 1 cm, to expose the garlic cloves. Place the head of garlic on a 20 cm square of aluminum foil and drizzle with olive oil. Fold and close the foil to form a packet, leaving a small opening for steam to escape. Cook on the barbecue using indirect heat, with the lid closed, for 30 to 45 minutes, until the cloves are tender. Remove from the grill and let cool. Squeeze the garlic out of the cloves into a bowl and mash with a fork, then add the mustard, soy sauce, thym, and rosemary. Season with salt and pepper to taste.

2. Let the veal rib sit at room temperature for 20 to 30 minutes before cooking. Make incisions along the bones and spread half of the garlic puree between the bones and the meat; fold the meat and tie it with kitchen twine, then spread the remaining garlic puree on top of the veal rib. Cook on the barbecue using indirect heat, with the lid closed, for 50 to 60 minutes, turning occasionally.