Sunset Foods Weekly Specials 10/28-11/4

Here are some highlights from the Sunset Foods sale flyer for the week 10/28-11/4.

www.sunsetfoods.com/sale.php

Farmland Baby Back Ribs $4.99/lb (Save $2.00/lb)

Miller Amish Country Poultry Whole Fryers $1.29 lb (Save $.80/lb)

Niman Ranch Bacon  $4.99 each (Save $1.50)

Orange Juice 2/$6.00 (Save $2.98)
Sargento Shredded Cheese Buy One Get One Free (Save$4.09)

Dutch Farms Cheese Slices 3/$5.00 (Save $2.77)

Annie's Delux and Family Mac N Cheese (Save $.90)

Organic Golden or Gala Apples $1.49/lb
Seedless Cucumbers $.99 each

Fresh Express Baby Blends 2/$5.00

Easy Take Home Dinner:  All $4.98/lb (Save $2.00/lb)

Italian Turkey Meatloaf  

Yukon Gold Mashed Potatoes 

Garlic Green Beans

Stock up for Halloween gatherings with great deals on Coke products, crackers, cookies, frozen pizzas, popcorn, etc.  

This Week's Dinner Menu:  

Oriental Baby Back Ribs 

(recipe below)

Barbeque Brisket

Coconut Chicken with African Spices and Couscous

Frozen Pizza

Roasted Whole Fryer with Curried Sweet Potato Mash

FEATURED RECIPE 

Oriental Babyback Ribs

It's a Shore Thing...Culinary Favorites From Chicago's North Shore

www.jle-ns.org

BARBEQUE SAUCE

1 medium Vidalia onion, chopped

4 tablespoons butter

1 tablespoon minced garlic

1/2 cup brown sugar

1/4 cup grated ginger

2 cups ketchup

1/4 cup rice vinegar

2 tablespoons soy sauce

2 tablespoons Worcestershire sauce

1 tablespoons liquid smoke

Saute onions in butter 5 minutes until tender.  Cool slightly.  Pulse onions in a food processor until coarsely pureed.  Add garlic and pulse.  Add brown sugar, ginger, ketchup, vinegar, soy sauce, Worcestershire sauce and liquid smoke, one at a time, to processor and pulse briefly after each addition.

MARINADE

1/2 cup olive oil

1/3 cup red wine or 12 ounces flat beer

2 tablespoons soy sauce

1 tablespoons rice vinegar

1 tablespoon dried thyme

1 teaspoon dry mustard or 2 teaspoons prepared mustard

2 slabs babyback ribs

Whisk together oil, red wine, soy sauce, vinegar, thyme and mustard.  Pour over ribs.  Refrigerate at least 8 hours or overnight, turning occasionally.  Place ribs in a dark enameled roasting pan with an elevated rack.  Cover and bake at 450 degrees 15 minutes.  Reduce heat to 350 and bake 30 minutes more.  Prepare a charcoal fire and allow to burn down to glowing coals with white ash.  Cook ribs over coals 20 to 30 minutes, turning every few minutes.  Baste with barbeque sauce the last few minutes.  Serve with remaining sauce.  

This is a great rib recipe, and the sauce is delicious!  If you don't have a charcoal grill, finish off the ribs on a gas grill or continue to cook, uncovered, in the oven for 20 to 30 minutes.

Other recipes listed on the menu will be posted later in the week.  Stay tuned!