3 pounds beef short ribs, cut into individual ribs
1 cup beef broth or water
2 green onions, thinly sliced for garnish
In medium saucepan, heat cinnamon stick, star anise, honey, soy sauce, vinegar, sesame oil, garlic and ginger to a boil over medium-high heat; remove from heat and let cool. Place ribs in large bowl; toss with 3/4 of the honey mixture to evenly coat. Cover and refrigerate at least 1 hour or up to 12 hours. Cover and refrigerate remaining honey mixture.
Preheat oven to 350°. Remove ribs from marinade; discard marinade. Place ribs in roasting pan; add broth and cover tightly with aluminum foil. Roast ribs 2-1/2 hours or until fork tender.
In small microwave-safe bowl, heat reserved honey mixture, covered, in microwave oven on high 1 minute or until heated through, stirring once. Drizzle warmed reserved honey mixture over ribs and garnish with green onions.