4 Slabs baby back ribs
-(14 to 16 oz each)
6 Star anise, crushed
1 tb Dried tarragon
3 tb Minced garlic
1/4 c Dijon mustard
1/4 c Rice vinegar
2 tb Soy sauce
1 c Chicken stock
-OR low-sodium chicken broth
2 tb Sugar
PREHEAT OVEN TO 375F. The day before grilling, place
ribs in a layer in a large roasting pan. Combine all
other ingredients, mixing well, and pour this marinade
over the ribs. Cover and place in the oven for 40
minutes. Remove from the oven, cool, cover and
refrigerate overnight. The next day, light a grill.
Remove the ribs from the marinade. Strain marinade
into a bowl, discarding the bits of anise and garlic.
Place the ribs on the hot grill, and cook, basting
frequently with the marinade. Present ribs on a
platter and serve any remaining marinade as a dipping
sauce.
