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1
To make the ribs: Whisk together the water, five-spice, sugar and salt until dissolved.
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2
Cut the racks in half and submerge fully in the brining liquid.
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3
Refrigerate overnight.
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4
Preheat an oven to 300 degrees F.
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5
Line a sheet tray with enough foil to completely cover and seal the pork ribs.
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6
Evenly spread the sliced onions on the foil and place the butter on top.
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7
Remove the ribs from the liquid and season both sides with salt and pepper.
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8
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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9
Roast undisturbed for 2 hours.
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10
To make the sauce: Coat a small saucepan with the canola oil.
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11
Over medium heat, sweat the onions and garlic until lightly browned, about 10 minutes.
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12
Add the sugar, cranberries, cranberry juice, vinegar and chipotle peppers.
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13
Simmer until the liquid is reduced by half.
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14
Puree the sauce in a blender until very smooth, season with salt and pepper.
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15
Serve immediately or store in the refrigerator for up to a week.
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16
Remove the ribs from the oven, unwrap and baste the ribs with the sauce.
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17
Increase oven temperature to 350 degrees F and bake the ribs uncovered for 10 minutes until the sauce is lightly browned.
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18
Divide the smothered onions onto 4 plates and serve with half a rack per person, or serve family style on a platter.
