Careme

Ingredients

• Kroger® Cook In Bag Kansas City Style BBQ St. Louis Style Pork Spareribs 1 lb (entire package) $3.39 sale (1 lb)
• Brussels sprouts 12 oz, trimmed and halved $3.50 sale (1 lb)
• Red potatoes 12 oz (about 3–4 small), scrubbed $1.69 (1 lb)
• Garlic 2 cloves, minced (or 1 tsp garlic paste) $0.75
• Olive oil 2 tbsp, divided
• Butter 1 tbsp
• Apple cider vinegar 1 tsp
• Smoked paprika 1/2 tsp
• Kosher salt 1/2 tsp, plus more to taste
• Black pepper 1/2 tsp

Instructions

1. Prep: Heat oven to 400°F. Line a sheet pan with foil for easy cleanup.
2. Prep: Scrub 12 oz red potatoes and cut any larger ones in half. Trim 12 oz Brussels sprouts and slice them in half through the stem end. Mince 2 garlic cloves.
3. Roast potatoes: Toss the 12 oz potatoes with 1 tbsp olive oil, 1/2 tsp kosher salt, and 1/2 tsp black pepper. Spread on one side of the sheet pan, cut-sides down when possible. Roast at 400°F for 20 minutes.
4. Add sprouts: Toss the 12 oz Brussels sprouts with 1 tbsp olive oil, 1/2 tsp smoked paprika, and a pinch of salt. Add to the other side of the sheet pan. Roast potatoes + sprouts for 18–22 minutes more, until sprouts are browned at the edges and potatoes are tender when pierced.
5. Bake ribs: While veggies roast, place the 1 lb cook-in-bag pork spareribs (in its bag, per package directions) on a separate small baking sheet. Bake in the same 400°F oven for the time listed on the package (typically ~35–45 minutes).
6. Finish potatoes: When potatoes are tender, lightly smash them with the bottom of a mug. Dot with 1 tbsp butter, sprinkle the minced garlic over, and return to the oven for 3 minutes to mellow the garlic.
7. Brighten + serve: Toss Brussels sprouts with 1 tsp apple cider vinegar. Slice ribs and serve with smashed potatoes and Brussels sprouts.