1 rack baby back ribs - (abt 2 lbs)
3 thinly-sliced scallions, for garnish
=== MARINADE ===
2 cups low-sodium chicken broth
1/4 cup soy sauce
1/4 cup dry sherry
2 Tbs brown sugar
2 star anise
1 tsp fennel seeds
6 whole black peppercorns


Bring the marinade ingredients to a boil in a saucepan, reduce heat to a simmer and cook, partially covered, for 10 minutes. Cool.
Place ribs, meaty-side up, in a shallow pan and pour the marinade on top; cover and refrigerate overnight. Bring the ribs to room temperature. Preheat oven to 350 degrees. Bake for 45 minutes, basting occasionally.
Preheat the grill to medium. Grill the ribs for 4 to 5 minutes per side (do not burn), basting with any marinade left in the pan. Cut up the ribs and arrange on a platter; sprinkle with scallions and serve with any remaining marinade alongside.