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5-Spice Pork Ribs with Smothered Onions and Craisin® BBQ Sauce

Prep Time: 15 minutes

Cook Time: 2 hours 10 minutes

Refrigeration Time: 12 hours

Servings: 4

Luscious baby back pork ribs slathered in a spicy Craisin BBQ sauce.

Ingredients

  For the 5-Spice Pork Ribs:

  2 quarts water

  2 Tbs Chinese 5-spice powder

  1 cup sugar

  2 tsp kosher salt

  2 1/2 lbs baby back pork ribs (about 2 whole racks)

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

  1 Tbs butter

  Salt and freshly ground black pepper

  For the Spicy Craisin® BBQ Sauce:

  1 Tbs canola oil for cooking

  1 medium onion, diced

  1 Tbs chopped garlic

  3/4 cup light brown sugar

  1 cup Ocean Spray® Craisin® Dried Cranberries

  2 cups Ocean Spray® Cranberry Juice Cocktail

  1/2 cup rice wine vinegar

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

  Salt and freshly ground black pepper

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Directions

For the 5-Spice Pork Ribs:

1. 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.

2. 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.

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

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

For the Spicy Craisin® BBQ 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 cocktail, 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. Serve immediately or store in the refrigerator for up to a week.