Barbecue Spareribs and Funeral Potatoes

Barbecue Spareribs

5 lbs beef or pork spareribs

1 1/2 cups ketchup

1 1/2 cups water

1/4 cup brown sugar

1 T soy sauce

1 T lemon juice

3/4 cup pineapple juice

Serves 6 

Cooking day: Brown spareribs in medium skillet. Combine remaining ingredients in medium saucepan. Bring to boil on stove. Reduce heat and simmer for 10 minutes. Place spareribs in a freezer bag. After sauce has cooled, pour over ribs in bag. Freeze, using freezer bag method. 

13 Labels: Thaw completely. Place meat and sauce in Crock-Pot and cook on low for 7-8 hours. To bake in oven, place in a large baking dish, cover, and bake at 350 degrees for 1 1/2- 2 hours.

 (I will need 13 gallon-sized bags)

Funeral Potatoes

1 small-medium onion, diced
2-3 cloves garlic, minced
1-2 Tbsp. butter
1 28-oz. bag shredded hash brown potatoes, thawed
2 c. sour cream
1 10-oz. can cream of chicken (or cream of mushroom) soup
2 1/4 c. shredded sharp cheddar cheese
3/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper

Preheat oven to 350.  In a large skillet, melt the butter over medium heat.  Add the onion and garlic and saute until the onion is translucent and the garlic is fragrant.  Remove from heat.  Add the thawed hash browns, sour cream, cream of chicken soup, cheese, salt, and pepper and combine well.  Add additional salt and pepper if necessary.

Spread the mixture into a 9×13″ (or similar) dish and bake for 50-60 minutes or until the casserole is hot in the center and the cheese is bubbly throughout.  

Labels (13): Thaw completely. Preheat oven to 350 degrees. Bake for 50-60 minutes or until the casserole is hot in the center and cheese is bubbly throughout.  

(I will need 13 9 inch round tins or 8x8 square tins)