Instructions: * Note: The membrane on the underside should definitely be removed. Not only is it a flavor barrier, keeping seasonings from the meat, but it also makes eating ribs, and looking at them, less pleasant, to put it daintily. To get rid of it, lay the rack of ribs meat-side down on a cutting board and slide a small sharp knife under the membrane over the rib at the thickest end. Slip your finger under and carefully slide the film loose, working your way from rib to rib. Any excess fat also should be carefully pared off to minimize the grease.

Rub salt into all surfaces of the ribs. Set aside for 1 hour.

Combine the soy sauce, brown sugar, star anise, peppercorns, ginger and garlic in a stockpot. Add 10 cups water and bring to a boil. Lower heat to a simmer and add the ribs. Simmer, covered, 45 to 60 minutes, until the flesh starts to pull away from the bones. Set aside to cool while heating the grill.

Combine the vinegar with minced garlic and sugar and set aside.

Lay the ribs on the grill and cook 10 to 15 minutes, turning often, until charred and tender. Cut into individual ribs and serve with the vinegar sauce for dipping.

This recipe yields 4 servings.

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