The recipes below feature items from this weeks specials!

Adobo Sirloin

Top Sirloin Steak On Sale - $5.99 per lb

• 1 lime, juiced
• 1 tablespoon minced garlic
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 2 tablespoons finely chopped canned chipotle peppers in adobo sauce
• adobo sauce from canned chipotle peppers to taste
• 4 (8 ounce) beef sirloin steaks
• salt and pepper to taste

1. In a small bowl, mix the lime juice, garlic, oregano, and cumin. Stir in chipotle peppers, and season to taste with adobo sauce.
2. Pierce the meat on both sides with a sharp knife, sprinkle with salt and pepper, and place in a glass dish. Pour lime and chipotle sauce over meat, and turn to coat. Cover, and marinate in the refrigerator for 1 to 2 hours.
3. Preheat grill for high heat.
4. Lightly brush grill grate with oil. Place steaks on the grill, and discard marinade. Grill steaks for 6 minutes per side, or to desired doneness.

Ono Spareribs

Pork Spare Ribs On Sale - $1.99 per lb

• 1/4 cup rice vinegar
• 1/4 cup soy sauce
• 1/2 cup white sugar
• 3 slices fresh ginger
• 3 pounds pork spareribs, cut into bite size pieces
• Garlic salt and pepper to taste
• all-purpose flour
• 1/4 cup toasted sesame seeds (optional)

1. Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil and spray lightly with cooking spray.
2. Bring the rice vinegar, soy sauce, sugar, and ginger slices to a simmer over medium-high heat.
3. Meanwhile, place rib pieces into a large bowl, and season to taste with garlic salt and pepper. Toss with a little flour to coat, then toss with ginger sauce. Place ribs onto prepared baking sheet in an even layer.
4. Bake in preheated oven for 45 minutes, then turn ribs over, and bake an additional 45 minutes, until tender. Sprinkle with sesame seeds to serve.

Rustic Chicken Thighs

Boneless Skinless Chicken Thighs On Sale - $2.69 lb

• 1 clove garlic, sliced, or more to taste
• 2 teaspoons Asian chile pepper sauce (such as sambal oelek), or more to taste
• 1½ tablespoons maple syrup
• 2 tablespoons soy sauce
• 2 tablespoons mayonnaise
• 3 tablespoons rice vinegar 
• salt and freshly ground black pepper to taste
• 2 pounds skinless, boneless chicken thighs
• 1 lime, cut into 8 wedges

1. Mash garlic to a paste with a mortar and pestle. Mix chile pepper sauce, maple syrup, soy sauce, mayonnaise, and rice vinegar into garlic until marinade is thoroughly combined.

2. Transfer chicken thighs to a large flat container (such as a baking dish) and pour marinade over chicken; stir until chicken is coated. Cover dish with plastic wrap and refrigerate about 3 hours; if preferred, let stand about 30 minutes at room temperature. Unwrap dish and sprinkle with salt.

3. Preheat charcoal grill to high heat.

4. Place chicken thighs onto the hot grill with smooth sides down. Cook until chicken shows grill marks, about 3 minutes. Turn chicken over and cook until other side shows grill marks, about 5 minutes. Continue to cook, moving them occasionally and turning over every 2 minutes, until meat is no longer pink inside and the thighs are golden brown, 10 to 12 minutes.

5. Transfer chicken to a platter, let rest for 5 minutes, and serve garnished with lime wedges.