Port-braised Short Ribs with Ginger and Star Anise

This is a fabulous recipe from Sunset Magazine, with a few changes of my own. I've made these ribs several times for company and have always been asked for the recipe. I always use tangerine juice rather than orange, but if the juice isn't particulary sweet -- and sometimes you just can't seem to find a delicious piece of fruit -- then I add 1/3 - 1/2 cup golden raisins. It adds a wonderful sweetness to the flavor.