Kansas City-Style Ribs
Pair these sweet yet spicy ribs with rich, full-bodied reds, like Zinfandel, Cabernet Sauvignon, Cabernet Franc, and Malbec. The bold, dark fruit notes of these wines will enhance the rich, slow-cooked flavors in every bite. With the best ribs and the loudest fans, there’s no doubt the Chiefs will dominate their division.
Dry Rub
Ingredients
• 1/2 cup brown sugar
• 1 Tbsp. onion powder
• 1 Tbsp. garlic powder
• 1 Tbsp. cayenne pepper
• 1 Tbsp. ground black pepper
• 1 Tbsp. salt
• 1/4 cup paprika
BBQ Sauce
This may make more sauce than you need for the ribs, but trust us, you’ll want to jar and save it!
Ingredients
• 4 Tbsp. butter
• 4 cups ketchup
• 2/3 cup molasses
• 2/3 cup brown sugar
• 2 onions, diced
• 5 garlic cloves, minced
• 2/3 cup apple cider vinegar
• 4 Tbsp. mustard (yellow or Dijon)
• 4 tsp. ground black pepper
• 1 tsp. salt
• 1 tsp. cayenne pepper
Directions
BBQ Sauce:
1. Melt butter in a large saucepan over medium heat.
2. Add onion and cook until translucent.
3. Add garlic and cook until golden.
4. Add ketchup, vinegar, molasses, brown sugar, mustard, ground black pepper, and cayenne. Whisk to combine.
5. Bring to a boil, then immediately reduce to low heat. Simmer sauce until it thickens, stirring frequently.
6. Pour sauce into a blender and blend until smooth. Refrigerate until it’s time to baste the ribs.
Ribs:
1. Coat ribs with dry rub (both sides) and wrap in foil. Refrigerate overnight.
2. Allow ribs to come to room temperature.
Preheat oven to 225°F.
3. Bake ribs in foil basket for 1 hour, then cover with additional foil.
4. Bake for another 2 hours, then baste the ribs with your prepared BBQ sauce.
5. Re-cover with tin foil and cook for a final 30 minutes.
Internal temperature should read 200°F.
Philly Cheesesteak
Pair this Philly classic with Cabernet Sauvignon, Syrah, or Petite Syrah. The medium to high acidity of these wines complements the rich fats of a cheesesteak remarkably. Whether you take it with or without (with or without onions), this pairing shouts Philly Special.
Ingredients
• 2 Tbsp. olive oil
• 2 cups onions, diced
• 1/2 tsp. salt
• 1/2 tsp. ground black pepper
• 1.5 lbs. thinly sliced ribeye steak
• 10 slices Provolone, American cheese, and /or Cheez Whiz
• (4) 6-inch hoagie rolls (those are the long ones!)
Directions
1. In a large skillet, heat olive oil on medium heat.
2. Add onions and cook until translucent, then set aside.
3. Add steak to the skillet and cook for approx. 5 minutes, or until it’s no longer pink.
4. Drain the fat from the skillet and return to heat.
5. Stir the onions in with the steak and remove from heat.
6. Place your cheese of choice on top of the onions and steak and let melt before stirring it all together.
7. Grab a spatula and serve your steak in a hoagie roll!
Buffalo Wings
A crisp and refreshing sparkling wine or Pinot Gris provides the perfect balance for these hot, buttery wings. The bright, floral and citrus notes will cleanse your palate, bite after spicy bite. With flavor this good, could this be the year the Bills win it all?
Ingredients
• 2 Tbsp. olive oil
• 2 cups onions, diced
• 1/2 tsp. salt
• 1/2 tsp. ground black pepper
• 1.5 lbs. thinly sliced ribeye steak
• 10 slices Provolone, American cheese, and /or Cheez Whiz
• (4) 6-inch hoagie rolls (those are the long ones!)
Directions
1. In a large skillet, heat olive oil on medium heat.
2. Add onions and cook until translucent, then set aside.
3. Add steak to the skillet and cook for approx. 5 minutes, or until it’s no longer pink.
4. Drain the fat from the skillet and return to heat.
5. Stir the onions in with the steak and remove from heat.
6. Place your cheese of choice on top of the onions and steak and let melt before stirring it all together.
7. Grab a spatula and serve your steak in a hoagie roll!
Loaded Nachos
Choose well-balanced, fruit-forward wines like Malbec, Zinfandel, and Merlot to pair with loaded nachos. These wines won’t overpower the bold flavors of a loaded plate, so grab all the fixin’s and sip to a sixth championship win.
Ingredients
• 1 lb. ground beef (or protein of choice)
• Tortilla chips
• 2 cups Mexican-style cheese blend
• 1 Tbsp. olive oil
• 1 can (15 oz.) black beans, drained
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 taco seasoning packet
• 1/4 c. water
• 1/2 cup fresh jalapeños, sliced
Toppings
• Toppings
• Avocado
• Cilantro
• Sour cream
• Tomato
• Black olives
…or whatever you want!
1. Preheat oven to 350º.
2. Heat olive oil in a skillet over medium heat.
3. Add onions and cook until translucent.
4. Add ground beef (or protein of choice) and cook until brown, or no longer pink. Drain the fat!
5. Add garlic and taco seasoning to the skillet mix, then add water and combine.
6. On a non-stick baking sheet, assemble your tortilla chips. Top with the beef skillet mix, spreading evenly across the sheet. Top generously with cheese, black beans, and jalapeños.
7. Bake your nachos until the cheese melts.
8. Once out of the oven, top with all your favorite ingredients!
