Singaporean Tender Pork Spare Ribs

Ingredients

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• 6 pounds pork spareribs
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• 2 medium onions, cut into wedges
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• 6 tablespoons soy sauce, divided
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• ¼ teaspoon ground black pepper
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• 6 whole star anise pods
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• ½ cup water
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• 1 tablespoon vegetable oil
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• 1 medium onion, finely chopped
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• 1 tablespoon grated fresh ginger
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• ½ cup honey
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• 2 tablespoons brown sugar
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• 1 tablespoon Worcestershire sauce
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• 1 tablespoon lemon juice
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Instructions

1. 1
   Place ribs in a large stock pot with the 2 wedged onions, 4 tablespoons of soy sauce, pepper, and star anise pods. Add water and bring to a boil. Reduce heat to medium low, cover, and let simmer in meat juices until ribs are tender when pierced, about 1 ¼ hours. Stir occasionally.
2. 2
   Meanwhile, heat oil in a medium skillet over medium heat. Add remaining chopped onion and sauté, stirring often, until onion is soft. Blend in the ginger, honey, sugar, Worcestershire sauce, lemon juice, and remaining 2 tablespoons of soy sauce. Cook all together, stirring, until well blended. Remove from heat.
3. 3
   Preheat the oven to 400 degrees F (200 degrees C).
4. 4
   Using tongs, remove ribs from the stock pot and arrange in a single layer in an 11x16-inch baking dish. Brush evenly with honey mixture and bake in the preheated oven, basting often with pan drippings, about 30 minutes or until ribs are well glazed.