Recipe

5-spice Ribs With Smothered Onions And Spicy Craisin Bbq Sauce Recipe

	Caramia / All my dishes 6 months, 1 week ago I found this recipe on the internet and thought i would give it a try.and hopefully some of you foodies will do the same Prep:45m Cook:300m Servings:6	Caramia
	med

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Ingredients

2 quarts water

2 tablespoons Chinese 5-spice powder

1 cup granulated sugar

2 tablespoons kosher salt

2 whole racks baby back pork ribs

2 medium onions, cut in half and then sliced 1/4-inch thick

1 tablespoon butter

Salt and freshly ground black pepper

*** Spicy Craisin BBQ Sauce***

1 tablespoon canola oil for cooking

1 medium onion, diced

1 tablespoon chopped garlic

3/4 cup light brown sugar

1 cup craisins (dried cranberries)

2 cups cranberry juice

1/2 cup rice wine vinegar

2 tablespoons chopped chipotle chili pepper (Canned peppers in adobe sauce works best)

Salt and freshly ground black pepper

Directions

For Ribs: Whisk together the water, 5-spice, sugar and salt in large bowl until dissolved. Cut the racks in half and submerge fully in the liquid. Refrigerate overnight.

Preheat oven to 300 degrees. Line a cookie sheet with enough foil to completely cover and seal the pork ribs. Evenly spread the sliced onions on the foil and place the butter on top. Remove the ribs from the liquid and season both sides with salt and pepper.

Place the ribs in one layer on top of the onions, and fold the foil over making sure to tightly seal the package. Roast undisturbed for 2 hours.

Remove from oven, unwrap and baste the ribs with Spicy Craisin BBQ Sauce. Increase oven temperature to 350 degrees F. and bake the ribs uncovered for 10 minutes until the sauce is lightly browned.

Divide the smothered onions onto serving plates and serve with one half rack per person.

For Sauce: Coat a small saucepan with the canola oil. Over medium heat, sweat the onions and garlic until lightly browned, about 10 minutes.

Add the sugar, craisins, cranberry juice, vinegar and chipotle peppers. Simmer until the liquid is reduced by half. Puree the sauce in a blender until very smooth, season with salt and pepper.

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