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



  1. 2 tablespoons Chinese five spice powder
  2. 7 ounces sugar
  3. 2 tablespoons coarse sea salt
  4. 2 lbs pork baby back ribs (about 2 whole racks)
  5. 2 medium onions, cut in half and then sliced 1/4in thick
  6. 1 tablespoon butter
  7. salt and pepper
  8. 1 tablespoon canola oil
  9. 1 medium onion, diced
  10. 1 tablespoon garlic, chopped
  11. 5 ounces light brown sugar
  12. 6 ounces craisins
  13. 2 cups cranberry juice
  14. 12 cup rice wine vinegar
  15. 2 tablespoons chipotle chiles, chopped
  16. salt and pepper


  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 300F.
  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.
  15. Puree the sauce in a blender until very smooth, season with salt and freshly ground pepper.
  16. Remove the ribs from the oven, unwrap and baste them with Spicy Craisin BBQ Sauce.
  17. Increase the oven to 400F.
  18. Bake the ribs uncovered for 10 minutes until the sauce is lightly browned.
  19. Divide the smothered onions onto four plates and serve with one half rack per person.