1 pkg Costco St. Louis ribs
Sweet Baby Ray's BBQ sauce


Preheat oven to 325˚F. Wrap each slab of ribs in heavy-duty foil and seal. Place both packets on large cookie sheet or baking dish. Place in oven on center rack and bake for 3 hours.

Preheat grill to medium. Remove ribs from foil and place on grill meat side up. Baste top with BBQ sauce and grill for 5 min. Flip, baste again and grill for about 5 min. until nice grill marks appear. Flip and grill for 2-3 min. just to caramelize sauce on bottom.


6-8 servings

Pork
2 pork tenderloins (about 1 lb each)
1 garlic clove, pressed
2 Tbsp Rosemary Herb Seasoning Mix*
1/2 tsp salt

Vegetables
1-1/2 lbs unpeeled small red potatoes
1 large red bell pepper, cut into 1" pieces
1 medium onion, cut into 1/4"-thick wedges
1 Tbsp olive oil
2 garlic cloves, pressed
1 tsp Rosemary Herb Seasoning Mix*
1/2 tsp salt
1/4 tsp coarsely ground black pepper

1. Preheat the oven to 450°F. Place the tenderloins side by side, but not touching, on the Large Bar Pan. Rub the surface of the pork with garlic pressed with the Garlic Press. In a small bowl, combine the seasoning mix and salt. Rub the mixture over the entire surface of the pork.
2. Use the Forged Chef’s Knife to cut the potatoes in half or in quarters, depending on their size, and to cut the bell pepper into 1" pieces. Then slice the onion into ¼"-thick wedges. In a large Bamboo Fiber Mixing Bowl, combine the oil, pressed garlic, seasoning mix, salt, and black pepper; mix well. Add the vegetables and toss to coat.
3. Place the vegetables on the bar pan, surrounding the pork. Bake for 25-30 minutes, or until the Pocket Thermometer registers 155°F (68°C) for medium doneness; 165°F (74°C) for well done (see Cook’s Tips). Remove the pan from the oven and let it stand for 5 minutes.
4. Carve the pork into thin slices. Arrange the tenderloin slices and vegetables on a serving platter.

8 servings


Pampered Chef


Calories 240 (29% from fat), Total Fat 8 g, Saturated Fat 2.5 g, Cholesterol 75 mg, Carbohydrate 18 g, Protein 25 g, Sodium 340 mg, Fiber 2 g


The tenderloin is the leanest pork cut available and one of the easiest to prepare. Roasting the meat at a high temperature for a short period of time ensures the meat will remain tender and juicy.

The temperature of the pork will rise approximately 5 degrees during standing to reach the desired temperatures of 160°F/71°C for medium doneness and 170°F/77°C for well done. Check the internal temperature of the meat after 25 minutes of roasting to be sure it doesn’t become overcooked.

Crushed dried rosemary can be substituted for the seasoning mix, if desired. We also use our own version of Pampered Chef's Rosemary Herb Seasoning Mix.

1-1/2 lbs 85% lean ground beef
1 lb white mushrooms, trimmed and sliced thin
1 onion, chopped
4 garlic cloves, minced
1 Tbsp minced fresh thyme
Salt and pepper
3 Tbsp all-purpose flour
1-1/2 cups whole milk
1-1/2 cups chicken broth
3 oz grated Parmesan cheese (1-1/2 cups)
1 cup frozen peas*
1 cup frozen corn*
2 lb bag frozen tater tots*

1. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Cook beef, mushrooms, onion, garlic, thyme, 1½ teaspoons salt, and 1½ teaspoons pepper in Dutch oven over medium-high heat until nearly all liquid has evaporated, 25 to 28 minutes, breaking up beef with spoon.
2. Stir in flour until no dry spots remain and cook for 1 minute. Stir in milk and broth, scraping up any browned bits, and bring to simmer. Cook until slightly thickened, about 3 minutes. Off heat, stir in Parmesan. Transfer to 13 by 9-inch baking dish.**
3. Sprinkle peas and corn evenly over beef mixture. Lightly place tater tots in even layer over top, but do not press into mixture (you may have extra). Bake until tater tots are deep golden brown and filling is bubbling, 35 to 38 minutes, rotating dish halfway through baking. Let cool for 15 minutes before serving. Serve with ketchup, if desired.

6-8 servings


America's Test Kitchen for publication in Cook's Country.


*Be sure to buy the cylinder-shaped frozen tater tots (not crispy crowns or coins). Do not thaw the tots or the vegetables; they go into the hotdish frozen. Depending on the dish, you may have about 1 cup of tater tots leftover.

**For the best browned and crunchy tater tots, bake in a 13 by 9-inch Pyrex dish (deeper dishes inhibit browning). Don’t be tempted to turn on your broiler; Pyrex cannot withstand the broiler’s direct heat.

To Make Ahead: Hotdish can be prepared through step 2: Let cool completely, cover, and refrigerate for up to 24 hours. When ready to cook, cover with aluminum foil and bake until hot in center, 15 to 20 minutes. Remove foil, stir, sprinkle evenly with peas and corn, place tater tots on top, and bake as directed in step 3.

3 Tbsp paprika
3 Tbsp packed brown sugar, divided
1 Tbsp pepper
2 tsp salt
2 tsp onion powder
2 tsp granulated garlic
1/4 tsp cayenne pepper
2 racks (2 1/2- to 3-pound each) St. Louis-style spareribs, trimmed, cut in half crosswise*
1/2 cup ketchup
6 Tbsp molasses
2 Tbsp Dijon mustard 1 Tbsp cider vinegar
1/2 tsp liquid smoke

1. Combine paprika, 2 tablespoons brown sugar, pepper, salt, onion powder, granulated garlic, and cayenne in bowl. Pat spareribs dry with paper towels and rub with spice mixture.
2. Arrange ribs vertically** in slow cooker with thick ends pointing down and meaty side against interior wall (ribs will overlap). Cover and cook until ribs are just tender, 7 to 8 hours on low or 4 to 5 hours on high.
3. Adjust oven rack 3 inches from broiler element and heat broiler. Set wire rack in aluminum foil-lined rimmed baking sheet and coat with vegetable oil spray. Transfer ribs meaty side up to prepared rack. Let ribs sit for 10 minutes to allow surface to dry out.
4. Whisk ketchup, molasses, mustard, vinegar, liquid smoke, and remaining 1 tablespoon brown sugar in bowl until sugar has dissolved. Brush ribs with half of sauce and broil until sauce is bubbling and beginning to char, about 4 minutes. Remove ribs from broiler and brush with remaining sauce. Tent loosely with aluminum foil and let rest for 5 minutes. Cut ribs in between bones to separate. Serve.

*We don't have a cleaver, so we are going to ask the butcher to cut them for us next time. First time out, we just laid the ribs in diagonally.

**Standing arrangement image below:


4-6 servings


America's Test Kitchen

4-4.5 lb. boneless chuck, trimmed of fat, cut into large chunks
1 pkg zesty Italian salad dressing mix
1-1/2 tsp oregano
1 tsp garlic salt
1 tsp basil
1/2 tsp onion powder
1 beer (or less)
10-12 oz. beef broth
2 cloves garlic minced
10 oz. whole pepperoncinis, with juice


Combine all ingredients in slow cooker. Cook 8 hours on low.


8-10 servings

1.5 lbs. ground beef
1/2 lb. ground pork
3/4 cup onion, finely chopped
3/4 cup bread crumbs
1 egg
1/3 cup milk
1/2 tsp. allspice
1/2 tsp. nutmeg
1 tsp. kosher salt
1 tsp. pepper
1 Tbsp. butter, divided
1 Tbsp. olive oil, divided
1/4 cup flour
3 cups beef broth
1/4 cup heavy cream
Egg noodles


Preheat oven to 400˚F. Cook egg noodles according to package directions.

Heat large skillet over medium heat. Melt 1/2 tablespoon of butter and 1/2 tablespoon of oil. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.

In the bowl, combine ground chuck, ground pork, onions, bread crumbs, eggs, milk, allspice, nutmeg, salt, and pepper. Mix by hand until thoroughly combined. Shape into balls in about 1-ounce portions and place on a sheet pan.

Heat the remaining 1/2 tablespoon butter and 1/2 tablespoon olive oil in the skillet over medium-low heat. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. Transfer meatballs to sheet pan and bake in the oven until cooked through, about 10 minutes.

Over low heat, add the flour to the skillet and whisk until lightly browned, about a minute. Increase heat to medium and gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve over egg noodles.


8 servings


Grandma Theige

4 lb boneless sirloin tip beef roast
1/2 cup light, low sodium soy sauce
1 beef bouillon cube
1 bay leaf
3 whole black peppercorns
1 tsp dried rosemary, crushed
1 tsp dried thyme
1 tsp garlic powder
10 slices provolone cheese
10 steak rolls

1. Remove and discard all visible fat from the roast. Place trimmed roast in a slow cooker.
2. In a medium bowl, combine soy sauce, bouillon, bay leaf, peppercorns, rosemary, thyme, and garlic powder. Pour mixture over roast, and add enough water to almost cover roast. Cover, and cook on Low heat for 10 to 12 hours, or until meat is very tender.
3. Remove meat from broth, reserving broth. Let the meat sit for five minutes to allow the juices to redistribute. Shred meat with a fork, and serve on rolls with a slice of provolone. Use reserved broth for dipping.

10 servings


Spark Recipes


Calories 543.7, Total Fat 17.6 g, Cholesterol 128.4 mg, Sodium 1,222.8 mg, Total Carbs 41.0 g, Dietary Fiber 1.2 g, Protein 52.7 g,

1/4 cup butter or margarine
1 medium onion, chopped
2 clove garlic, finely chopped
8 oz fresh mushrooms, sliced
1 lb ground sirloin
1 tsp salt
1 tsp pepper
1/2 tsp white pepper
1/4 tsp paprika
10.75-oz can cream of chicken, low fat
1 Tbsp flour
1/2 cup milk
1 cup sour cream, non-fat
12 ounces egg noodles, cooked


Sauté onions, mushrooms and garlic in melted butter until onions are soft and transparent and mushrooms have cooked down. Add ground sirloin and brown. Stir in salt, pepper, white pepper, paprika and flour. Cook, stirring constantly, 5 minutes.

Stir in soup and milk. Heat to boiling, stirring constantly; reduce heat. Simmer covered approximately 5 minutes. Stir in sour cream; heat through. Blend in hot noodles and serve.


6 servings


Original recipe from Betty Crocker's Cookbook

1 lb lean ground beef
1 medium onion, finely chopped
1/2 large red bell pepper, seeded & finely chopped
1 large rib celery, finely chopped
1 clove garlic, minced
6-oz can tomato paste
2 Tbsp cider vinegar
2 Tbsp light or dark brown sugar, firmly packed
1 tsp paprika
1/2 tsp dry mustard
3/4 tsp salt
1/2 tsp chili powder
1/4 tsp freshly ground black pepper
1 tsp Worcestershire sauce
Dash hot sauce
Dash cayenne pepper
Hamburger buns or other soft sandwich rolls


In a large, nonstick skillet over medium-high heat, cook the beef with the onion, bell pepper, celery and garlic, stirring to break up the meat. When the meat is cooked through, drain and transfer the meat and vegetables to the slow cooker. Add the remaining Sloppy Joe ingredients and stir to combine well. Cover and cook on LOW for 6 to 7 hours.

Taste and add more vinegar or sugar, if desired. Serve the meat mixture spooned into the buns.


4 servings


Not Your Mother's Slow Cooker Cookbook

3 Tbsp olive oil, divided
1/2 pound shiitake mushrooms, stemmed, sliced
3 cloves garlic, minced
1-1/2 cups whipping cream
1 cup Gorgonzola cheese (about 4 ounces)
2 tsp canned chipotle chiles in adobo, minced
8, 6-oz filet mignon steaks


Heat 2 tablespoons olive oil in heavy large skillet over medium heat. Add shiitake mushrooms and sauté until soft, about 4 minutes. Add garlic and stir 1 minute. Add whipping cream and bring to boil. Reduce heat to medium and simmer sauce until thickened, about 4 minutes. Stir in Gorgonzola cheese and chipotles. Season sauce to taste with salt and pepper. DO AHEAD Sauce can be made 2 hours ahead. Let stand at room temperature.

Sprinkle steaks with salt and freshly ground black pepper. Heat remaining 1 tablespoon olive oil in another heavy large skillet. Cook steaks in skillet until brown on both sides and cooked to desired doneness, about 5 minutes per side for medium-rare. Rewarm sauce. Transfer 1 steak to each of 8 plates. Pour sauce over steaks and serve.


8 servings


Epicurious