Football season is officially here and Rania Harris has some recipes that will be perfect for game day!
Pittsburgh Style Cheese Steaks
- Olive oil
- 1 large sweet onion, halved ~ thinly sliced
- 1 large green bell pepper – thinly sliced
- 1 large flank steak, grilled to medium rare and shaved
- 4 hoagie steak rolls, halved crosswise
- 1 cup shredded Pepper Jack cheese
Preheat oven to 400 degrees or gill to medium high heat.
In a medium sauté skillet, add the olive oil and sauté the onions and pepper slices and cook until lightly golden brown and caramelized.
Place steak slices inside halved rolls. Top with onion and pepper mixture and top with the cheese. Season lightly with salt and pepper. Wrap cheese steaks in foil and bake for 8 to 10 minutes, or until cheese melts. Pass the ketchup with the cheese steaks, if desired.
You may also take the cheese steaks wrapped in foil to your next tailgating party and heat them on your gas grill, with the lid lowered.
Oven Roasted Baby Back Ribs
- Sea salt and freshly ground black pepper to taste
- 2 cloves chopped fresh garlic
- 1 teaspoon cocoa powder
- 4 pounds pork baby back ribs
- 2 cups ketchup
- ½ cup Sriracha sauce (or to taste)
- ½ cup dark brown sugar
- ¼ cup apple cider vinegar
- 2 tablespoons Worcestershire sauce
Combine the salt, pepper, garlic and cocoa powder in a small bowl.
Place the ribs, meat side up, in a large roasting pan and massage the seasoning mix onto the ribs.
Preheat the oven to 275 degrees and cover the roaster with heavy-duty aluminum foil. Roast the ribs for about 3 ½ hours or until they are very tender.
Meanwhile, place the ketchup, Sriracha sauce, dark brown sugar, apple cider vinegar and Worcestershire sauce into a medium sized mixing bowl. Whisk the ingredients together until the brown sugar is dissolved and the sauce is incorporated and thickened.
Remove the ribs from the oven and increase the temperature to 375 degrees.
Brush the ribs with the sauce, coating them well and return the roaster back into the oven. Continue to roast the ribs for another 20 minutes, or until they are well glazed and browned. Serve immediately and pass any additional sauce separately.
Serves: 6 – 8