5 Spice Pork Ribs With Smothered Onions Spicy Craisin Bbq Sauce Recipes

5-SPICE PORK RIBS WITH SMOTHERED ONIONS, SPICY CRAISIN BBQ SAUCE

Steps:

• In a large pan, place the Chinese 5-spice powder, sugar, salt and a generous amount of cold water.
• Mix together until the sugar and salt have dissolved.
• Add the baby back pork ribs into the liquid, so that they are totally covered.
• Chill in the refrigerator overnight.
• Preheat the oven to 300°F.
• Line a roasting tray with enough kitchen 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 freshly ground 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.
• Meanwhile heat the canola oil in a small saucepan.
• Add in the onion and garlic and fry gently, stirring often, for 10 minutes.
• Add in 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 freshly ground pepper.
• Remove the ribs from the oven, unwrap and baste them with Spicy Craisin BBQ Sauce.
• Increase the oven to 400°F.
• Bake the ribs uncovered for 10 minutes until the sauce is lightly browned.
• Divide the smothered onions onto four plates and serve with one half rack per person.

FIVE-SPICE PORK RIBS WITH SMOTHERED ONIONS AND SPICY DRIED CRANBERRY BBQ SAUCE

Steps:

• To make the ribs: Whisk together the water, five-spice, sugar and salt until dissolved. Cut the racks in half and submerge fully in the brining liquid. Refrigerate overnight.
• Preheat an oven to 300 degrees F.
• Line a sheet tray 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.
• To make the 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, cranberries, 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. Serve immediately or store in the refrigerator for up to a week.
• Remove the ribs from the oven, unwrap and baste the ribs with the 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 4 plates and serve with half a rack per person, or serve family style on a platter.

CHINESE FIVE SPICE SPARE RIBS

Steps:

• Combine soy sauce, white wine vinegar, sesame oil, honey, five-spice powder, garlic, and ginger in a large storage bag. Shake to mix well. Add ribs to marinade; refrigerate 4 to 8 hours, turning bag occasionally.
• Preheat an oven to 325 degrees F (165 degrees C). Remove ribs from marinade and place in a roasting pan; cover tightly with aluminum foil.
• Cook ribs for one hour, turning occasionally. Increase oven temperature to 400 degrees F. Remove foil from pan and bake an additional 20 minutes, turning once, until ribs are nicely browned.

SPICY PORK RIBS

Steps:

• Heat oven to 180C/160C fan/gas 4. Heat the oil over a high heat in a large flameproof roasting tin. Season the pork, then fry until browned in places - don't worry about the ribs getting evenly browned, you are just looking for a little colour as it will add lots of flavour to the dish.
• Add all the remaining ingredients, except the lime zest and chilli, to the tin, stir, then arrange the ribs so they are in a single layer. Once the liquid has started to boil, transfer to the oven and roast for 1 hr, turning the ribs halfway.
• Take the tin out of the oven and carefully put back on the hob over a medium heat. The liquid will have reduced considerably. Keep turning the ribs over to coat in the sauce - they are ready once they are all covered and glossy, around 10 mins. Scatter over the lime zest and chilli flakes and serve with lime wedges and plenty of kitchen paper.

PAN-ROASTED 5-SPICE PORK LOIN

Steps:

• Place the roast on its side and split in half lengthwise with a sharp knife. Make shallow slashes in a diamond pattern on both sides of each piece. Transfer halves to a flat dish.
• Whisk rice vinegar, garlic, fish sauce, soy sauce, sriracha, salt, pepper, and Chinese 5-spice powder together in a bowl. Pour sauce over the meat; turn each piece over several times to thoroughly coat. Let meat marinate for about 30 minutes at room temperature. (Or transfer to a zip top bag and refrigerate for 3 or 4 hours.)
• Heat a heavy cast iron skillet over medium-high heat; add 1 tablespoon vegetable oil. Brown meat on each side, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Transfer to a plate to rest at least 5 minutes before slicing.