Course: Main Course, Sandwiches
Cuisine: Asian, korean, thai, Vietnamese
*If needed, you may use another 1/2 cup red wine vinegar instead of using any balsamic vinegar. **To make these in the Crockpot. Add the ribs, onion, garlic, ginger, 3 cups beef broth, star anise and cinnamon. Cover and cook on low for 6 hours or on high for 4 hours or until the meat shreds easily. Check once or twice while the ribs are cooking to make sure there is enough liquid. If needed, add 1 1/2 cup of water to keep the ribs in liquid about 1/3 a way up the bowl. Follow the remainder of the recipe as directed above. ***Inspired by The Pig and The Lady in Hawaii.