Made Chinese short ribs from a Vongerichten receipe (From Simple to Spectacular) and messed it up. After browning the meat and adding it to the casserole with onions, ginger, garlic, cilantro stems, star anise, chiles, szechuan peppercorns, soy sauce, sherry and water, I cooked it at 350 for about 3 hours. Unfortunately, almost all of the broth that was supposed to reduce to a sauce evaporated. The ribs themselves are great, but there is no sauce left at all, which is a shame because there should be some to serve it up with rice and for reheating. I know this is an EXTREMELY specific question but can anyone recommend a recipe for a quick sauce I could make that would be rich enough and flavorful enough to serve with this? I have some rich dark homemade chicken stock and was thinking I could reduce that to a demi-glaze with some ginger, cilantro, garlic, scallions and szechuan peppercorns tossed in, plus maybe just a dash of soy. But never done it and not at all sure. Many thanks in advance. Trying to salvage what looked like a dish with potential.

(FYI, it is probably my fault the sauce evaporated, as I tried to make a half portion and used less water, soy and sherry than for the full recipe)