Ingredients
- 6 star anise
- 4 slabs baby back ribs
- 240 ml chicken stock
- 60 ml dijon mustard
- 60 ml rice vinegar
- 30 ml soy sauce
- 26 gr garlic (minced)
- 26 gr sugar
- 5 gr tarragon (dried)
PREHEAT OVEN TO 190ºC . 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.
