Serves 4 as a main course or 10 to 12 as an appetizer
| 1/2 | cup soy sauce |
| 1/2 | cup dark brown sugar |
| 1 1/2 | cups low-sodium chicken stock or water |
| 1/4 | teaspoon crushed red pepper |
| 1 1/2 | teaspoons grated fresh ginger |
| 1 | clove garlic, finely chopped |
| 2 | tablespoons rice vinegar |
| 1 | teaspoon Worcestershire sauce |
| 2 | rib racks (about 3 1/2 pounds total), cut into 2 rib sections |
1. Set the oven at 250 degrees. In a large bowl, whisk the soy sauce, brown sugar, stock or water, red pepper, ginger, garlic, vinegar, and Worcestershire sauce until the sugar dissolves.
2. Place the ribs snugly in a baking dish. Pour enough of the sauce over the ribs to come halfway up the sides. Add water, if necessary. Cover the pan tightly with foil.
3. Cook the ribs for 2 1/2 hours. Transfer them to a rimmed baking sheet bone-side up; set aside.
4. Tip the braising liquid into a saucepan. Set the pan over high heat and simmer the sauce until it reduces to a thick glaze.
5. Just before serving, turn on the broiler. Brush the glaze over the ribs. Place them under the broiler for 1 minute. Flip them over and brush the meat-side with more glaze. Broil 1 1/2 to 2 minutes or until crisp. Transfer the ribs to a serving platter and pour the remaining glaze over them. Jill Santopietro
Notes: 
