These are terrific as hors d’oeuvres at a cocktail party or on their own as a main course. Have your butcher cut the ribs into two-inch lengths, or you can do it yourself at home with a cleaver.
2 Main-course or 4 Appetizer servings.
1/2 cup canned low-salt chicken broth
Combine ribs, 1/4 cup soy sauce, sliced ginger, green onions and star anise in Dutch oven. Cover ribs with water. Simmer until ribs are cooked through, about 20 minutes. Cool to room temperature in cooking liquid. Drain ribs. (Can be made 1 day ahead. Cover; chill.)
Whisk broth, sugar, orange peel, minced ginger, garlic and 3 tablespoons soy sauce in bowl. Heat oil in wok or large skillet over high heat. Add ribs and broth mixture. Stir-fry until liquid is reduced to glaze, about 5 minutes.