- 4 racks pork back ribs
- 2 onions (medium, sliced)
- 1 celery
- 4 cups chicken broth (OR pork broth)
- 2 cups ginger ale
- 1 1/2 cups dry vermouth
- 1 tablespoon chili sauce (such as Sriracha)
- 3 sprigs thyme (fresh)
- 3 whole clove
- 1 bay leaf
- 1 whole star anise
- 1 stick cinnamon (such as Saigon)
- black pepper
- cooking oil (High-heat, for grill or grill pan)
- coleslaw (Celery)
- Preheat the oven to 325 degrees F.
- Meanwhile, in a large saucepan or small stockpot over medium-high heat, combine onions, celery, broth, Ginger Ale, vermouth, chili sauce, thyme, cloves, bay leaf, star anise, and cinnamon and bring to a boil. Cover and set aside.
- While broth mixture is coming to a boil, season ribs with salt and pepper. Preheat a grill to high heat and lightly oil the grate or place an oiled grill pan on the stovetop over high heat. Cook ribs, in batches if necessary, until well browned, 3 to 4 minutes per side.
- Transfer ribs to a very large roasting pan and add broth mixture. Cover tightly with a lid or foil and bake until pork is tender and beginning to pull away from the bones, 3 1/2 to 4 hours.
- Remove ribs from roasting pan and cover to keep warm. Place roasting pan on stovetop over medium-high heat, straddling two burners if necessary. Cook remaining liquid until thickened, about an hour.
- Serves 10
- To serve, cut ribs into 2- to 4-rib sections and brush with thickened sauce. Place a tangle of Celery Coleslaw on serving plates and arrange a few rib sections on top.