HEAT 1/2 cup of the oil (or all of the oil for trial recipe) in large stockpot on medium heat. Add ribs in batches, cooking to brown on all sides (occasionally adding remaining oil for full recipe). Transfer ribs to three shallow full hotel pans (or one pan for trial recipe), reserving drippings in pot.
ADD vegetables to drippings in pot; saute 4 to 5 min. or until crisp-tender. Stir in wine, barbecue sauce, demi-glace and star anise. Bring to boil. Pour evenly over ribs; cover with foil.
PLACE several inches of hot water in bottom of three deep full hotel pans (or in one deep pan for trial recipe). Fit prepared shallow hotel pans on top. Bake in 300ºF-standard oven 5 hours or until rib meat is very tender. Serve 1/2 cup of the gravy with each serving of ribs.