2-3 lb western-style spare ribs
1/2 cup ketchup
1/2 finely chopped onion
1/4 cup cider vinegar
1/4 cup Worcestershire sauce
1/4 cup mustard
1/2 cup dark Karo syrup
Place ribs in a single layer in baking pan. Add enough water to generously cover the bottom of the pan.
Cover with foil and bake in low oven (250°F) for about 4 hours. Check occasionally and add water if necessary.
Drain water and let ribs sit at room temperature until completely cooled. Break cooled ribs into large bite-size pieces, removing any fat or bones.
Combine remaining ingredients in a saucepan. Gently boil for about 15 minutes or until desired thickness. Mix sauce with meat and gently heat.
Save by using Cooking Onions and Serve with Ore-Ida Potatoes.
1 tsp lemon pepper
1 tsp seasoned salt
1/2 tsp fresh ground black pepper
1 small chipotle cube
4 tilapia fillets
1 tbsp melted butter
1 tsp olive oil
Start by combining the dry ingredients: lemon pepper, seasoned salt, fresh ground pepper and chipotle cube in a small bowl.
Mix dry ingredients well and place tilapia fillets on a plate. Brush melted butter on side facing up. Sprinkle seasoning mix onto buttered-tilapia, making sure to leave enough seasoning for the other side.
Preheat a large skillet on medium heat with olive oil. Once skillet is hot, place the buttered sides of tilapia face down on skillet.
While cooking, brush the top (non-buttered side) of tilapia fillets with remaining butter and then sprinkle dry seasoning mix on top. Once tilapia is golden color (approx. 5-8 minutes); turn over and cook another 5-8 minutes.
Save by using Keller's Butter and Serve with Asparagus.
1 tbsp fresh ginger, minced
1 tbsp light soy sauce
1 clove garlic, minced
1/8 tsp ground red pepper
1 boneless sirloin steak, cut 1 inch thick
1 boil-in-bag enriched pre-cooked long-grain rice
1 green onion, thinly sliced
2 tbsp slivered almonds, toasted
Combine ginger, soy sauce, garlic and red pepper; reserve 1 teaspoon. Rub half of remaining mixture over each side of boneless beef top sirloin steak.
Place steak on rack in broiler pan 3 to 4 inches from heat. Broil 15 to 17 minutes to desired degree of doneness (rare or medium), turning once.
Meanwhile, prepare boil-in-bag rice according to package directions. Gently toss cooked rice, reserved soy sauce mixture, green onion and toasted almonds. Slice steak across the grain into thin slices. Serve with seasoned rice.
Save by using Spice World Minced Garlic and Serve with Fresh Express Salad Blends.
4 boneless chicken breasts
1 cup Italian dressing
2 tbsp olive oil
1 can cream of mushroom soup
1 box cheese-flavored crackers
1 tbsp butter
Marinade breasts in dressing. Add water to cover. Marinade at least 1 hour (longer is better and overnight is best) in refrigerator using a glass bowl. Turn twice during marinating time.
Preheat oven to 350°F. Place breasts in oven proof casserole dish and pour oil over all. Bake 15 minutes and turn over.
Cover breasts with mushroom soup and crumble enough crackers to cover soup. Dot with butter. Bake 15-20 minutes longer or until breasts are no longer pink inside (time varies with thickness of breasts).
Save by using Essential Everyday Cream of Mushroom Soup and Serve with Libby's Vegetables.
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