1. Thread breast of veal, accordion-style, onto rotisserie spit, sprinkle with seasoned salt. Set spit in position over hot coals; start rotisserie.
2. Mix the vermouth and vegetable oil in small saucepan; brush part over meat.
3. Cook, brushing several times with oil mixture, 1 hour and 45 minutes, or until the meat is almost tender.
4. Stir apricot nectar into remaining oil mixture; brush over the meat. Continue cooking, brushing several times with apricot mixture, 30 minutes, or until meat is tender and golden-brown. Remove to a carving board; take out spit. Cut the ribs into serving-size pieces.