✤2 slabs baby back ribs, about 16 bones cut into singles
✤1/2-inch piece ginger, peeled & thinly sliced
✤8 pieces of dry Thai chile
✤8 cloves garlic, finely chopped
✤3 whole star anise
✤6 cups water
✤1/3 cup (~91g) soy sauce
✤3 tbsp (36g) light brown sugar
✤1/4 tsp Chinese five spice powder
✤2-3 scallions, for garnish
❖Place all ingredients except ribs & scallions in a 6-qt stock pot. Bring the liquid to a boil, then place ribs in and simmer on low until tender, about 90 min with lid on, stirring occasionally.
❖When done, remove ribs and place in a bowl. Remove the star anise & Thai chiles and reduce broth down on high until you have a thick glaze. Use a cornstarch slurry as necessary.
❖Place ribs back into sauce to coat. Garnish with the scallions.
