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MARINADE:
2 cups chicken stock
1/4 cup soy sauce
1/4 cup dry sherry
2 TBSP brown sugar
1 TSP fennel seeds, crushed
8 black peppercorns
OTHER INGREDIENTS:
1 rack of baby back ribs
3 green onions, chopped

In a saucepan, Bring marinade ingredients to a boil. Simmer 10 minutes, then cool.
Place ribs in a shallow pan, cover with marinade. Refrigerate over night, or at least for 2 hours.
Preheat oven to 350ºF as ribs come to room temp. Bake ribbs for 45 minutes, basting occasionallly.
Heat grill to medium. Cook ribs for 5-7 minutes each side basting with marinade. Serve garnished with green onions and marinade on the side.