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1
In a large pan, place the Chinese 5-spice powder, sugar, salt and a generous amount of cold water.
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2
Mix together until the sugar and salt have dissolved.
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3
Add the baby back pork ribs into the liquid, so that they are totally covered.
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4
Chill in the refrigerator overnight.
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5
Preheat the oven to 300F.
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6
Line a roasting tray with enough kitchen foil to completely cover and seal the pork ribs.
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7
Evenly spread the sliced onions on the foil and place the butter on top.
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8
Remove the ribs from the liquid and season both sides with salt and freshly ground pepper.
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9
Place the ribs in one layer on top of the onions, and fold the foil over making sure to tightly seal the package.
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10
Roast undisturbed for 2 hours.
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11
Meanwhile heat the canola oil in a small saucepan.
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12
Add in the onion and garlic and fry gently, stirring often, for 10 minutes.
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13
Add in the sugar, craisins, cranberry juice, vinegar and chipotle peppers.
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14
Simmer until the liquid is reduced by half.
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15
Puree the sauce in a blender until very smooth, season with salt and freshly ground pepper.
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16
Remove the ribs from the oven, unwrap and baste them with Spicy Craisin BBQ Sauce.
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17
Increase the oven to 400F.
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18
Bake the ribs uncovered for 10 minutes until the sauce is lightly browned.
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19
Divide the smothered onions onto four plates and serve with one half rack per person.
