Put a grill in the middle of the oven and preheat the kitchen stove to 160 °C. Put the tomatoes, water, soy sauce, sherry and brown sugar in a large enough bowl and stir. Add the star anise.
Dry the short ribs with kitchen roll and season with pepper (salting is not necessary because of the soy sauce). In an ovenproof roaster that can hold all the ribs in no more than 2 layers on top of each other, heat the oil over medium heat.
Brown the ribs in batches for 2 min per side.
Pour off the excess fat, reduce the heat, and add the garlic, ginger, and scallions and stir-fry for 1-2 min. Add the ribs repeatedly to the saucepan and pour the tomato mixture over them Form. Bring everything to a simmer and cover. Place the crock pot in the stove and steam the ribs for 2 1/2 to 3 hours, turning every half hour to the other side. By the end, the meat should be very tender and beginning to fall off the bone when you remove it.
Remove the ribs and place them on a serving platter and keep warm (if you prepare them ahead of time, place them in a work bowl and refrigerate once cool). Remove the ginger as well as the star anise from the sauce and discard. Pour the sauce into a clear measuring cup and skim off the fat. (If serving the ribs later, cool the sauce and skim off the fat,
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