Place ribs in a large stock pot with the onions, 4 tablespoons of the soy sauce, pepper and star anise. Bring all to a boil. Reduce heat to medium low, cover and let simmer in meat juices until ribs are tender when pierced, about 1 1/4 hours. Stir occasionally.
Meanwhile, heat oil in a frypan over a medium heat. Add remaining chopped onion and saute, stirring often, until onion is soft. Blend in the ginger, honey, sugar, Worcestershire sauce, lemon juice and remaining 2 tablespoons of soy sauce. Cook all together, stirring, until well blended. Remove from heat.
Preheat oven to 200 degrees C.
Using tongs, remove ribs from stock pot and arrange in a single layer in an 28x40cm baking dish. Brush evenly with the honey mixture and bake in the preheated oven, basting often with pan juices, about 30 minutes or until ribs are well glazed.