Not a problem Bernsen. For procedure, it's pretty standard braising. Take some nice meaty beef ribs, pat dry and dredge in salt, pepper and flour. Brown in a heavy pot over medium-high heat with olive oil until brown. This might take two or three batches, you don't want to crowd the ribs as they brown. Once done, set the ribs aside and pour off the fat from the pan.
I don't remember the exact measurements right now, but the braising liquid included soy sauce, white wine, water, brown sugar, garlic, ginger, green onions (2 inch pieces), pepper and star anise.
Star anise is a Chinese spice, also known as Chinese Anise, Aniseed Stars and Badiana. It's the dried pods of an evergreen tree. Looks like a star (8 or 10 spikes from a central core) and smells like liquorish. It doesn't take much to really make itself known, so you have to be careful. Mix all of this together.
Put the liquid in the pot, add the ribs and bring to a boil. Cover and put in a 325degree oven for 3-4 hours. Turn the ribs every half hour or so to make sure they all cook evenly. You'll know when they are done; they'll almost fall apart when you try to turn them.
Finished the dish by frying leek as a garnish. Julienne the white and light-green parts of two small (one large) leeks into two inch pieces. Fry in butter until they start to brown, then turn the heat to low and let them cook for an additional 4-5 minutes until tender. Pile on top of the ribs when plating.
Braised ribs are great after being in the fridge for a day or two, so you can easily make ahead. Just re-warm in the braising liquid (you might have to add a little water or stock when re-warming if it reduces too much).
If you want, I can find the measurements, etc. tonight when I go home and post. The wife and I really enjoyed this one and I'm planning on making it again.