5-Spice Pork Ribs With Smothered Onions, Spicy Craisin BBQ Sauce

Submitted by English_Rose

"Finger-licking ribs served with a piquant cranberry sauce make a great dish for a BBQ. Time doesn't include overnight soaking."

 

• Ready In: 2hrs 25mins
• Ingredients: 16
• Serves: 4

ingredients

• 2 tablespoons Chinese five spice powder
• 7 ounces sugar
• 2 tablespoons coarse sea salt
• 2 lbs pork baby back ribs (about 2 whole racks)
• 2 medium onions, cut in half and then sliced 1/4in thick
• 1 tablespoon butter
• salt and pepper

• For the spicy craisin BBQ Sauce

• 1 tablespoon canola oil
• 1 medium onion, diced
• 1 tablespoon garlic, chopped
• 5 ounces light brown sugar
• 6 ounces craisins
• 2 cups cranberry juice
• 1⁄2 cup rice wine vinegar
• 2 tablespoons chipotle chiles, chopped
• salt and pepper

directions

1. In a large pan, place the Chinese 5-spice powder, sugar, salt and a generous amount of cold water.
2. Mix together until the sugar and salt have dissolved.
3. Add the baby back pork ribs into the liquid, so that they are totally covered.
4. Chill in the refrigerator overnight.
5. Preheat the oven to 300°F.
6. Line a roasting tray with enough kitchen foil to completely cover and seal the pork ribs.
7. Evenly spread the sliced onions on the foil and place the butter on top.
8. Remove the ribs from the liquid and season both sides with salt and freshly ground pepper.
9. Place the ribs in one layer on top of the onions, and fold the foil over making sure to tightly seal the package.
10. Roast undisturbed for 2 hours.
11. Meanwhile heat the canola oil in a small saucepan.
12. Add in the onion and garlic and fry gently, stirring often, for 10 minutes.
13. Add in the sugar, craisins, cranberry juice, vinegar and chipotle peppers.
14. Simmer until the liquid is reduced by half. Puree the sauce in a blender until very smooth, season with salt and freshly ground pepper.
15. Remove the ribs from the oven, unwrap and baste them with Spicy Craisin BBQ Sauce.
16. Increase the oven to 400°F.
17. Bake the ribs uncovered for 10 minutes until the sauce is lightly browned.
18. Divide the smothered onions onto four plates and serve with one half rack per person.