1/2 cup brown sugar
1/4 cup fajita seasoning (such as Fiesta®)
1 tablespoon Hungarian sweet paprika
1 rack pork spareribs, fat trimmed
1/2 cup beer
1-1/2 cloves garlic, minced
1-1/2 teaspoons honey
1 tablespoon and 1-1/2 teaspoons Worcestershire sauce
1-1/2 teaspoons prepared brown mustard
Mix the brown sugar, fajita seasoning, and paprika in a bowl. Rub both sides of the pork spareribs with the brown sugar mixture. Place the spareribs in a 9x13-inch baking pan; cover and refrigerate overnight. Preheat an oven to 250°F (120°C). Whisk together the beer, garlic, honey, Worcestershire sauce, and mustard in a bowl. Set aside.
Tear off 2 large sheets of heavy duty aluminum foil and lay them shiny-side down. Place a rack of spareribs on each sheet, meaty-side up. Tear off 2 more sheets of foil and place them on top of the ribs, shiny-side up. Begin tightly folding the edges of the foil together to create a sealed packet. Just before sealing completely, divide the beer mixture evenly into each packet. Complete the seal. Place the packets side-by-side on an 11x14-inch baking sheet.
Bake in the preheated oven until the ribs are very tender, 3 hours and 30 minutes to 4 hours. Carefully open each packet, and drain the drippings into a saucepan. You may only need the drippings from one packet. Set ribs aside. Simmer the drippings over medium-high heat until the sauce begins to thicken, about 5 minutes. Brush the thickened sauce over the ribs.
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Place the ribs back into the oven and broil until the sauce is lightly caramelized, 5 to 7 minutes.
Serve with Farm Stand Baby Carrots and Poppy's Pierogies.
2 egg, lightly beaten
1/2 cup milk
1/2 cup mayonnaise
1 teaspoon cornstarch
1/2 pound imitation crab meat, flaked
1 1/2 cups shredded Swiss cheese
1 (9 inch) unbaked pie crust
Preheat oven to 350°F (175°C).
In a medium bowl, mix together eggs, milk, mayonnaise and cornstarch.
Mix in the imitation crab and Swiss cheese. Pour into pie shell.
Bake in preheated oven until a knife inserted into center of the quiche comes out clean, about 30 to 40 minutes.
Save by using Crystal Farms Shredded Cheese and Serve with Extra Large Hot House Beefsteak Tomatoes.
2 tablespoons olive oil
1 1/2 pounds sweet or hot Italian pork sausages, cut into 1/2-inch slices
2 medium green and/or red peppers, cut into 2-inch strips
2 medium onions, thickly sliced
1 (26 ounce) jar Pasta Sauce
3/4 pound uncooked tube-shaped pasta (penne or ziti), cooked and drained
Grated Parmesan cheese
Heat 1 tablespoon of the oil in a 12-inch skillet over medium-high heat. Add the sausage in 2 batches and cook until it's well browned. Remove sausage with a slotted spoon and set aside.
Reduce the heat to medium and add the remaining oil. Add the peppers and onions and cook for 5 minutes.
Stir the pasta sauce into the skillet. Heat to a boil. Return the sausage to the skillet and reduce the heat to low.
Cover and cook for 20 minutes or until the sausage is cooked through and the vegetables are tender. Serve over the pasta and sprinkle with cheese.
Save by using San Giorgio Pasta and Fresh Bell Peppers.
2 (8 ounce) packages refrigerated crescent rolls
2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 (1 ounce) package dry Ranch-style dressing mix
1 cup fresh broccoli, chopped
1 cup chopped tomatoes
1 cup chopped green bell pepper
1 cup chopped cauliflower
1 cup shredded carrots
1 cup shredded Cheddar cheese
Preheat oven to 375°F (190°C). Roll out the crescent roll dough onto a 9x13 inch baking sheet, and pinch together edges to form the pizza crust.
Bake crust for 12 minutes in the preheated oven. Once finished cooking, remove crust from oven and let cool 15 minutes without removing it from the baking sheet.
In a small mixing bowl, combine cream cheese, mayonnaise, and dry Ranch dressing. Spread the mixture over the cooled crust.
Arrange broccoli, tomato, green bell pepper, cauliflower, shredded carrots, and Cheddar cheese over the cream cheese layer. Chill for one hour, slice and serve.
Save by using Kraft Soft Philadelphia Cream Cheese and Fresh Broccoli Crowns.
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