b'Orange Blossom Ribs LAWRENCE C. C. CHUMakes 8 to 10 servingsThis dish is characteristic of eastern Chinese cuisine, which uses soy sauce in a cooking technique called red cooking. Pork ribs are braised in a piquant sauce flavored with star anise, fermented red bean curd and orange juice. The redness of the sauce comes from the addition of red wine lees.cooking time: Approximately 2 hours3 pounds pork spareribs, rinsed3 quarts waterFOR RED WATER (YIELDS ABOUT 9 CUPS):9 cups water5 whole star aniseV cup red wine lees (also called red riceavailable at Asian markets and herbalist shops)2 tablespoons Pompeian Extra Light Tasting Olive Oil3 thumb-size slices fresh ginger3 green onions, cut into 3-inch lengths2 cubes fermented red bean curdW cup soy sauce2 tablespoons dry sherry1 orange, quartered and seeded, or 1 cup orange juice3 ounces Chinese rock sugar or W cup C&H or Domino Sugar, or to tasteCut the spareribs into individual ribs.Bring 3 quarts of water to a boil in a 14-inch wok. Add the ribs and simmer briskly for 10 to 15 minutes. Remove the ribs, and drain.Prepare the Red Water by bringing the 9 cups water, star anise and red wine lees to a simmer in another pot. Simmer for 10 minutes until the red color is released. Remove from the heat, and pick out and reserve the star anise. Strain the Red Water through a fine sieve, reserving the liquid. Discard the red wine lees.Heat 2 tablespoons oil in a Dutch oven. Add the reserved star anise, and the ginger and 3-inch pieces of green onion; stir-fry a few seconds until fragrant. Add the fermented bean curd and 5 cups of the Red Water. Bring to a boil, stirring to dissolve the cubes of bean curd.Add the ribs, and stir to coat evenly with the red sauce. Add the soy sauce and sherry. Squeeze the orange quarters over the ribs and add the rinds to the pot. Return to a boil and position the ribsto make sure they are covered with liquid.23'