This recipe makes 4 racks with about 10 bones each piece.

Ingredients to cook the ribs:

4 racks baby back pork ribs
2 onions, chopped
2 stalks celery, chopped
2 carrots, chopped
3 tablespoons vegetable oil
1 quart chicken stock
1 tablespoon salt

Start by cutting the racks into 3 bone pieces. Add the pork to a large skillet over high heat and sear the round side down rolling back and forth for about 2 minutes. Move the ribs to a hotel pan after they have been browned.

Next, add the vegetables and oil to the skillet. Once they begin to soften add the chicken stock and bring to a simmer, follow
with the salt, then pour over the ribs. Wrap the hotel pan with foil and place in a 375ºF oven for 2 hours.

Separate the vegetables from the pan. Refrigerate the ribs and stock in the pan over night.

For the BBQ sauce:

3 tablespoons star anise
3 tablespoons coriander seed
3 tablespoons cardamom seed

2 cups mirpoix
2 cups catsup
2 cups orange marmalade
1 cup soy sauce
1/2 cup brown sugar
1/4 cup sambol chili paste
1 cup orange juice

Toast these seeds together over low heat in a saute pan until they begin to pop and smoke.

On another burner combine finely chopped mirpoix and oil to a sauce pan over low heat, once soft add the rest of the ingredients and finally the toasted seeds. Simmer for an hour, then strain.

Refrigerate overnight.

For service: Remove the ribs from the stock and cut them into one bone pieces placing all of the ribs in a large bowl, then pour sauce over the ribs and carefully stir until all are coated. Now transfer back to a dry hotel pan and place in the oven at 350ºF for 30 minutes.

Serve with cole slaw and thinly sliced sweet potato fries.