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1
Position an oven rack in the middle of the oven; preheat to 140 degrees.
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2
Place the ribs in an oven cooking bag in a baking dish, or just in a baking dish. Add the soy sauce, ginger to taste, the star anise, and the apple juice and garlic to taste. If you are using a cooking bag, seal the bag and massage it to coat the ribs evenly. If you are using a baking dish, combine the ingredients in the dish and turn the ribs to coat them thoroughly. Seal the bag or cover the baking dish tightly with aluminum foil.
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3
Slow-roast on the middle rack of the oven for 48 hours, turning the meat a couple of time as it cooks (once every 12 hours or so). Check the temperature with a thermometer about every 6 to 8 hours; adjust the temperature setting if it is more than a few degrees off.
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4
Just before serving, remove the ribs from the oven and transfer them to a foil-lined baking sheet or broiler pan. Position the top oven rack 4 to 6 inches from the broiling element; preheat the broiler.
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5
While the meat rests, transfer the cooking liquid from the oven bag or baking dish to a medium saucepan, straining it to remove the chunks of star anise and other small solids. Cook over high heat for 10 to 12 minutes so it reduces to a glaze. Taste, and add salt or other seasonings as needed.
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6
Brush the ribs with the glaze, then sprinkle with the brown sugar. Broil for 5 to 7 minutes or until the meat has developed a nice crust. Watch closely to make sure the ribs do not burn.
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7
Cut the meat into individual ribs; serve hot.
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8
Serve the ribs with rice and braised or steamed vegetables. They are also nice when cooked with fewer spices and served with mashed potatoes and bearnaise sauce.
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9
500 calories, 31g fat, 13g saturated fat, 140mg cholesterol, 240mg sodium, 4g carbohydrates, 0g dietary fiber, 4g sugar, 47g protein.
