MARINADE: 2 cups chicken stock 1/4 cup soy sauce 1/4 cup dry sherry 2 TBSP brown sugar 1 TSP fennel seeds, crushed 8 black peppercorns OTHER INGREDIENTS: 1 rack of baby back ribs 3 green onions, chopped
In a saucepan, Bring marinade ingredients to a boil. Simmer 10 minutes, then cool. Place ribs in a shallow pan, cover with marinade. Refrigerate over night, or at least for 2 hours. Preheat oven to 350ºF as ribs come to room temp. Bake ribbs for 45 minutes, basting occasionallly. Heat grill to medium. Cook ribs for 5-7 minutes each side basting with marinade. Serve garnished with green onions and marinade on the side.
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