16
5

Ingredients

  • 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)
  • salt
  • black pepper
  • cooking oil (High-heat, for grill or grill pan)
  • coleslaw (Celery)

Directions

  1. Preheat the oven to 325 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serves 10
  7. 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.
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