Soy-Braised Pork Country Ribs with Carrots and Turnips

Whisk chicken broth, Sherry, soy sauce,brown sugar, and hot chili paste in smallbowl to blend; set aside.

Sprinkle ribs withsalt and pepper.

Heat peanut oil in heavylarge deep skillet over medium-high heat.Working in batches, cook ribs until browned,about 4 minutes per side.

Transfer ribs toplate. Reduce heat to medium.

Add choppedonion to skillet and sauté until soft, about4 minutes.

Add white parts of green onions,garlic, and ginger; sauté until fragrant,about 2 minutes.

Add chicken broth mixture,stirring to scrape up any browned bits.

Addstar anise and orange peel; bring to simmer.

Return ribs to same skillet. Reduceheat to medium-low, cover, and simmer 30minutes.

Add carrots and turnips to skillet,pushing to submerge in sauce. Cover andsimmer until vegetables and ribs are tender,gently stirring mixture occasionally, about30 minutes longer.

Transfer mixture toplatter.

Serve with steamed rice.