Pork baby back ribs.
Simmer for 1-2 hours in just enough water to cover plus soy sauce, rice wine, Chinese five spice powder, star anise, ginger. Remove pot from heat, cool, then place pot in refrigerator to marinate overnight. Next day, remove the ribs, and boil the potful of liquid down to about 8 oz, then pass through blender to smooth. Meanwhile, pat ribs dry, coat in cornstarch, and deep fry for about 2 min until crusty brown. When liquid is reduced and smoothed, heat a little oil in wok or pan and, working in batches, toss ribs, some of the sauce, minced garlic and basil leaves.
Above pic was taken after platter sat in warm oven for 40 min. It is prettier if served right away, but the taste is the same.