Braised Soy Sauce Pork Ribs

4 1/2 - 5 pounds of pork ribs - not the baby back type - the cheaper pork ribs. Be sure to get ones with the bones in them not just cartilage. I like the rack cut in 1/2 lengthwise, then use a knife at home to separate the ribs into single rib pieces. Baby back ribs are a bit leaner and will work but will make a less melt in your mouth texture.
4 tablespoons light Kimlan soy sauce
2 tablespoons dark Kimlan soy sauce
2 tablespoons shao xing jiao - chinese rice wine for cooking
1 inch cubed of yellow rock sugar - bing tang
4 star anise
1/4 tsp red pepper flakes or a few chinese dried red chilis or to taste
8-10 large 1/4 inch slices of ginger
Use a LARGE 8 qt sized wide dutch oven.
If desired, doesn't change taste that much but does give a tiny bit of extra carmelly flavor - but is messy:
brown ribs in two batches in 2 tblsp of oil until one or two sides of ribs have some nice brownness. Add first batch of ribs to second batch of ribs that are done and continue
Otherwise - just dump all the ribs in the pot and continue:

Add about 1-2 cups water + rest of the items to the pot. There should be enought water to cover the ribs about 1/2 way up. Bring to a boil. Reduce heat to simmer, cover and cook for one hour, stirring 3-4 times.

To make these a slightly lower fat option, remove all the ribs from the pot. Poor the liquid in a tall cup, usually need two tall drink glasses. Remove all of the fat and particulate matter. Often have 1 to 1 1/2 cups of fat!! If you skip this option, you'll be skimming fat off for ever at the end.

Return sauce and ribs to pot and simmer with lid off to evaporate most of the liquid. Will take close to 45 minutes. Be careful at the end as the sauce thickens as the sugar content makes it burn. Try to stir the ribs gently so as not to break them up too much. Evaporation can also be done by gently agitating the pan on the stove.

Note: This recipe is designed to make the ribs very soft and melt in your mouth for the kids. If you want them firmer, cook them less in the beginning and maybe even evaporate 1/2 of the liquid without the ribs in the pot.

Use fingers to break off small bite sized pieces for the kiddies. You can check to be sure there are no bones this way.