The Meat Mart will be closed Monday-Tuesday, January 30-31.

***SPECIALTY ITEMS***

Fresh Wild Norweigian Salmon $12.99 lb. 
Sushi Grade Fresh Tuna Loin $24.99 lb.

Fresh Imported Lump Crab Meat 34.99 lb.
Fresh Claw Crab Meat $8.99  lb.  
Pasteurized Colossal Lump Crab Meat $25.99 lb.
Pasteurized Jumbo Lump Crab Meat $28.99 lb.
Pasteurized Lump Crab Meat $19.99 lb.
Pasteurized Claw Crab Meat $11.99 lb.
Fresh Stonecrab Claws, Jumbo $22.99 lb. Medium $14.99 lb. 
21/25 ct. Snow Crab Cocktail Claws $13.99 lb.
Fresh Blue Crab Cocktail Claws $11.99 lb.

Whole Boneless NY Strip Loin $12.99 lb.

This Week's Recipe DOWN HOME BABY BACK RIBS 2 T KOSHER SALT 2 T DARK BROWN SUGAR 1 T SWEET PAPRIKA 2 t GARLIC POWDER 2 t  DRY MUSTARD POWDER 1 1/2 t FRESHLY GROUND BLACK PEPPER 1 t HOT PAPRIKA 1 t DRIED OREGANO 1/2 t CELERY SEED 2 RACKS BABY BACK RIBS 1/2 C FRESHLY SQUEEZED ORANGE JUICE 1/2 CUP APPLE CIDER VINEGAR To make the rub, mix the salt, brown sugar, sweet paprika, garlic powder, mustard powder, pepper, onion powder, hot paprika, oregano, and celery seed in a bowl, breaking up any lumps in the brown sugar or garlic powder with your fingers. To prepare the ribs, place the ribs, meat side down, on a rimmed baking sheet. Slide your fingers under the thin membrance in the middle of the rack and peel it off. (Clean pliers will help get a grip on the membrane). Repeat for the second rack. Tranfer 1 tablespoons of run to a small bowl for serving and divide the remaining rub between 2 racks of ribs, rubbing it into the meat. Prepare the grill for indirect grilling, preheat to medium heat, and brush with oil or spray with nonstick cooking spray. Alternatively, preheat the oven to 325 degrees F. If using the grill, place a large roasting pan beneath the unlit portion of a gas grill or on the portion of a charcoal grill without briquettes. When ready to cook, place the ribs, bone side down, on the grate over the roasting pan and away from direct heat. Close the cover and cook for 20 minutes. Alternatively, place the ribs on a rimmed baking sheet and bake for 20 minutes. Meanwhile, in a small bowl, whisk together the orange juice and vinegar. After the ribs have cooked for 20 minutes, brush them with the orange juice mixture. Close the cover and continue to cook over indirect heat fo or bake until the meat is fork tender, an additional 1 hour and 40 minutes, brushing it with sauce every 20 minutes. If using the oven, light the broiler and broil the ribs under direct heat for 3 minutes per side. If using the grill, shift the ribs over direct heat and grill, uncovered, for 3 minutes per side. Let the ribs rest for 5-10 minutes before cutting them for serving. Sprinkle with the reserved rub before serving. Serves 4-6 Drew Says- Happy Birthday to my Daddy!