First taste of a Rack

Bought a full rack of ribs today. It is too much to eat in one go. I cut off the tender ends and make this classic--sugar and vinegar ribs. It is pretty easy to make. Sauté the ribs with a big piece of ginger until it lightly brown then add shaoxing liquor and cover for a minute for the ribs to absorb the flaour. Uncover and let the remaining liquor evapoate. Then add star anise, cane sugar, sweet vinegar, sharper vinegar (here I used sweetened vinegar 添丁甜醋 and Shangxi aged vinegar 山西老陳醋). Cook covered until the meat is tender then reduce the sauce as needed. I like it sweet but some like it less. The soft bone is the best part.