The recipes below feature items from this weeks specials!

Catherine's Sirloin Tip Roast

Sirloin Tip Roast On Sale - $4.99lb

• 3 pounds beef sirloin tip roast
• 4 cloves garlic, peeled and halved  
• 1 teaspoon coarsely ground black pepper

1. Preheat oven to 400 degrees F (200 degrees C). Secure roast with cooking twine.

2. Make 8 (1/2 inch) slits around the roast, and insert 1/2 garlic clove into each slit. Sprinkle with fresh ground pepper. Place on a rack in roasting pan.

3. Roast in preheated oven for 20 minutes. Reduce heat to 325 degrees F, and insert meat thermometer into roast. Continue cooking about 1 hour, or to desired doneness; remove from oven. Loosely cover with foil, and let roast stand 15 minutes before slicing.

4. To serve, slice thinly against the grain, and use pan drippings for gravy.

Crispy Baked Chicken Drumsticks

Drumsticks On Sale - $1.89 per lb

• 6 Fresh Chicken Drumsticks
• ⅓ cup flour
• ¼ cup fat-free egg product
• 1 tablespoon water
• 1 cup baked potato chips, coarsely crushed  

1. Preheat oven to 375 degrees F. Spray baking sheet with nonstick cooking spray.

2. Place flour in large resealable plastic bag. Blend egg product and water in small shallow dish. Place crushed potato chips in separate shallow dish.

3. Add drumsticks to flour in bag; shake to coat evenly. One at a time, dip drumsticks in egg mixture; coat evenly with potato chips and place on baking sheet.

4. Bake 30 to 35 minutes or until chicken reaches an internal temperature of 180 degrees F.

Tender Pork Spare Ribs

Pork Spare Ribs On Sale - $1.99 per lb

• 1 cup brown sugar
• ½ cup fajita seasoning (such as Fiesta®)
• 2 tablespoons Hungarian sweet paprika
• 2 racks pork spareribs, fat trimmed
• 1 cup beer
• 3 cloves garlic, minced  
• 1 tablespoon honey
• 3 tablespoons Worcestershire sauce
• 1 tablespoon prepared brown mustard

1. 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.

2. Preheat an oven to 250 degrees F (120 degrees C). Whisk together the beer, garlic, honey, Worcestershire sauce, and mustard in a bowl. Set aside.

3. 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.

4. 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.

5. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.

6. Place the ribs back into the oven and broil until the sauce is lightly caramelized, 5 to 7 minutes.