While the ribs are drying in the fridge you can ground the star anise and kaffir lime leaves into powder with a coffee grinder.
Prepare your BBQ/smoker for an indirect session at low temperature. For this recipe I've used some kind of reverse sear. I've smoked the ribs for 2-2.5 hrs. on 75°C using a blend of pecan, oak and mesquite. If you can't get your BBQ temperature low enough you can opt for a temperature to max. 120°C. This is still low and slow but keep in mind the ribs will bake faster and will have less time to absorb the smoke.
While smoking the ribs you can start making your Oriental Assassin hot sauce following this recipe.