Hy-Vee Weekly Ad 06.01.2020 - 06.30.2020 - NO LONGER VALID *

Hy-Vee Weekly Ad

06.01.2020 - 06.30.2020 - NO LONGER VALID *

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Hy-Vee Flyer  - 06.01.2020 - 06.30.2020. Page 17.
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Scroll through this Hy-Vee flyer valid from 06.01.2020 to 06.30.2020 to see the latest deals. On 128 pages of the current weekly ad, you will find the best goods from the Grocery category. If you want to save on your next shopping trip to Hy-Vee, don't forget to look through the entire flyer from page 1 to page 128. If you want to shop smart and save on your next shopping trip to Hy-Vee, don’t miss the latest weekly flyer full of amazing prices and wonderful discounts. Come back to Weekly Ads every day to make sure you don’t miss out on great promotions offered by your favourite retailers.

GET ’EM AT HOME! GET ’EM AT HOME! KC-Style Memphis Pork Baby Back Ribs Smoked Beef Short Ribs Hands On 40 minutes Total Time 4 hours 30 minutes plus chilling and standing time Serves 4 Hands On 20 minutes Total Time 12 hours 20 minutes plus chilling and resting time Serves 6 1 Tbsp. Hy-Vee paprika 1 Tbsp. Hy-Vee packed brown sugar 1 tsp. Hy-Vee black pepper 1 tsp. Hy-Vee ground cumin 1 tsp. Hy-Vee ground dry mustard ½ tsp. Hy-Vee garlic powder ½ tsp. celery salt ½ tsp. Hy-Vee cayenne pepper 1 (4- to 5-lb.) pkg. pork loin back ribs 1 recipe Memphis BBQ Sauce, below Applewood chips ¼ cup Hy-Vee granulated sugar 2 Tbsp. Hy-Vee paprika 1 Tbsp. kosher salt 1 Tbsp. celery salt 1 Tbsp. Hy-Vee garlic powder 2 tsp. That’s Smart! onion powder 2 tsp. Hy-Vee chili powder 1½ tsp. Hy-Vee ground cumin 1½ tsp. Hy-Vee black pepper ½ tsp. Hy-Vee ground dry mustard ½ tsp. Hy-Vee ground dried sage ¼ tsp. Hy-Vee cayenne pepper 5½ to 6 lb. Hy-Vee bone-in meaty Englishstyle beef chuck short ribs, 5 to 8 in. long and cut into 1-rib portions Hickory or mesquite wood chips 1 recipe KC BBQ Sauce, right 1. COMBINE sugar, paprika, kosher salt, celery salt, garlic powder, onion powder, chili powder, cumin, black pepper, mustard, sage and cayenne pepper. Sprinkle rub mixture on all sides of ribs. Wrap tightly with plastic wrap; refrigerate overnight. 2. SOAK wood chips in water at least 1 hour. Preheat smoker according to manufacturer’s directions to maintain a temperature between 220°F and 225°F. Use wood chips and water pan as directed. caramelize. Serve ribs with remaining KC BBQ sauce. 3. UNWRAP ribs and place, bone sides down, on rack in smoker directly over water pan. Cover or close smoker and smoke ribs for 8 to 10 hours or until meat thermometer in thickest part of meat not touching bone reaches 200°F to 205°F. Add additional soaked wood chips as needed to maintain smoke. KC BBQ SAUCE: Combine 1 cup Hy-Vee ketchup, ⅓ cup molasses, ¼ cup Hy-Vee white vinegar, ½ tsp. curry powder, ½ tsp. Hy-Vee seasoned salt, ½ tsp. Hy-Vee ground cumin, ½ tsp. Hy-Vee paprika, ½ tsp. hot pepper sauce, ¼ tsp. Hy-Vee allspice, ¼ tsp. Hy-Vee ground cinnamon, ¼ tsp. Hy-Vee cayenne pepper and ¼ tsp. Hy-Vee black pepper in a medium saucepan. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Set aside. Makes 1¼ cups. 4. REMOVE ribs from smoker. Wrap tightly in double sheet of heavy foil, then wrap package in a heavy bath towel. Let rest at room temperature for 30 to 60 minutes. Meanwhile prepare KC BBQ Sauce. 5. UNWRAP ribs and place in a large foil pan. Brush with KC BBQ sauce. Place pan, uncovered, in smoker and smoke for 1 to 2 hours more or until sauce begins to If you love the hearty flavor beef offers, smoking beef ribs is well worth the effort. Order beef short ribs, in whatever length you desire, from your local Hy-Vee Meat Department. 1. COMBINE paprika, brown sugar, black pepper, cumin, mustard, garlic powder, celery salt and cayenne pepper; reserve 1 tsp. rub for sauce. Sprinkle remaining rub over ribs; gently pat to coat. Refrigerate 1 hour. Prepare Memphis BBQ Sauce, below; set aside. 2. PREHEAT a charcoal or gas grill for indirect cooking over medium-low heat. For charcoal grill, sprinkle wood chips over coals. For gas grill, place wood chips in a pouch or smoker box; place on rack over direct heat. Add ribs to grill when chips begin to smoke. Grill 3 to 4 hours or until tender (185°F to 190°F), brushing with sauce every 10 minutes during the last 30 minutes of cooking. Let stand 20 minutes, then serve with remaining sauce. MEMPHIS BBQ SAUCE: Combine ½ cup water, ¼ cup Hy-Vee tomato paste, ¼ cup Hy-Vee ketchup, 2 Tbsp. Hy-Vee packed brown sugar, 2 Tbsp. Hy-Vee yellow mustard, 2 Tbsp. molasses, 1 Tbsp. Hy-Vee apple cider vinegar, 1 Tbsp. Hy-Vee honey, 1 Tbsp. Hy-Vee soy sauce, 1 Tbsp. Hy-Vee Worcestershire sauce and 1 tsp. reserved rub mixture in a large saucepan. Bring to boiling; reduce heat. Simmer, uncovered, 30 minutes, stirring often. Makes 1⅓ cups. Per serving: 790 calories, 47 g fat, 17 g saturated fat, 0 g trans fat, 195 mg cholesterol, 980 mg sodium, 33 g carbohydrates, 2 g fiber, 29 g sugar (26 g added sugar), 57 g protein. Daily Values: Vitamin D 15%, Calcium 10% Iron 20%, Potassium 25% 14 SEASONS | June 2020 Toward the end of grilling, lift a rack of ribs, bone side up, at one end with tongs. If the rack bends easily, the ribs are close to being done. At that time, check the internal temperature. BRING ’EM HOME Try Hy-Vee HICKORY HOUSE RIBS Our slowsmoked baby back pork ribs are seasoned with Hickory House dry rub. Per serving: 470 calories, 20 g fat, 8 g saturated fat, 0 g trans fat, 100 mg cholesterol, 2,160 mg sodium, 38 g carbohydrates, 8 g fiber, 32 g sugar (30 g added sugar), 34 g protein. Daily Values: Vitamin D 0%, Calcium 6%, Iron 35%, Potassium 15%

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